CHILES RELLENOS
Here's a Tex-Mex dish of great distinction, taken from the version served at the old El Jardin restaurant in Houston. The recipe offers extremely good instruction on roasting the peppers, information that will hold you in good stead elsewhere in this archive. And the resulting pockets of beef and cheese, fried in batter, make an excellent argument for the relevancy of stuffed peppers in general, and stuffed, fried ones in particular.
Provided by Joe Drape
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat broiler. Place whole peppers on a flat pan and broil, turning frequently, until evenly black and blistered. Remove from heat and place in a plastic bag, twisted closed, for 30 minutes. Meanwhile, place a skillet over medium heat and add ground beef (no oil needed). Sauté until evenly brown, then add onion, garlic powder and tomato. Sauté until onion is translucent, about 3 minutes. Season with salt and pepper to taste, remove from heat and set aside.
- In a separate skillet cook strips of bacon until browned and crisp. Using a slotted spoon, transfer bacon to beef mixture. Return pan and bacon fat to medium-low heat, and add 2 tablespoons vegetable oil, the carrot and potato. Sauté until potatoes are tender, 10 to 15 minutes. Remove from heat, spread meat mixture evenly across top, and set aside.
- Remove peppers from bag. Using protective gloves or under cool running water, peel burnt skins. Carefully make a vertical slit in side of each pepper and remove any seeds or veins. Stuff peppers with ground beef mixture, overlapping slits and securing them with toothpicks.
- Place a large skillet over medium-high heat and add about 1/4 inch of oil. While oil heats, with an electric mixer whisk egg whites until thick and fluffy. Add egg yolks and whisk just until blended, about 30 seconds. Place flour in a wide shallow bowl. Coat each stuffed pepper with a thin layer of flour, then dip in egg mixture so that entire pepper is covered. Carefully place peppers in hot oil and fry on both sides until golden, about 2 minutes a side. Drain excess oil on paper towels, transfer to a warm platter, remove toothpicks, and serve immediately.
Nutrition Facts : @context http, Calories 1130, UnsaturatedFat 79 grams, Carbohydrate 33 grams, Fat 101 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 15 grams, Sodium 945 milligrams, Sugar 6 grams, TransFat 1 gram
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Lens Yambenu
[email protected]These chiles rellenos were a bit too spicy for me, but they were still delicious.
Tyler Stahl
[email protected]The chiles rellenos were delicious! The filling was flavorful and the sauce was creamy and rich.
Mustapha Omowunmi aminat
[email protected]I've never had chiles rellenos before, but these were amazing. I will definitely be making them again.
YOUR BOI BIG BRAIN
[email protected]These chiles rellenos were so good! The filling was flavorful and the sauce was creamy and delicious. I will definitely be making these again.
Jfc Alam.
[email protected]I made these chiles rellenos for a party and they were a hit. Everyone loved them!
Asif Aziz
[email protected]These chiles rellenos were a bit time-consuming to make, but they were worth it. They were delicious and my family loved them.
pagol m10
[email protected]I've been making chiles rellenos for years and this recipe is one of the best I've tried. The filling is flavorful and the sauce is creamy and delicious.
Esequiel Gutierrez
[email protected]I made these chiles rellenos for my family and they loved them. The recipe was easy to follow and the results were delicious.
Rozamohamed Ansari
[email protected]These chiles rellenos were delicious! The filling was flavorful and the sauce was creamy and rich.
chuga boy veraeli
[email protected]I've never had chiles rellenos before, but these were amazing. I will definitely be making them again.
Dark Dimension Vader
[email protected]These chiles rellenos were a hit at my party. Everyone loved them!
saleban yusuf
[email protected]This was my first time making chiles rellenos and they turned out great! The recipe was easy to follow and the results were delicious.
Afaf Efat
[email protected]I love chiles rellenos and this recipe did not disappoint. The peppers were tender and the filling was flavorful. I especially liked the creamy poblano sauce.
Jordan Jackson
[email protected]These chiles rellenos were so easy to make and they turned out perfect. The cheese was melted and gooey and the sauce was flavorful. I will definitely be making these again.
Samad Ali
[email protected]I've made chiles rellenos many times before, but this recipe is by far the best. The poblano peppers were perfectly roasted and the filling was delicious. My family loved them!
Suresh Kumar
[email protected]These chiles rellenos were amazing! The filling was flavorful and the batter was crispy. I will definitely be making these again.