Chile Relleno

By flour_arrangements

My grandmother’s recipe for a delicious, classic Mexican dish. These can also be stuffed with cheese.

Ingredients

• For the peppers:
• 5 poblano peppers
• 4 egg whites
• 1 egg yolk
• 1/2 tsp flour
• 3 TBSP canola oil
• 2/3 cup all-purpose flour
• Salsa for chilies:
• 1 chicken bouillon cube
• 2-3 cooked roma tomatoes
• 1 garlic, crushed
• 1/4 chopped sweet vidalia onion
• 1 tsp flour
• 2 tsp vinegar/juice from canned jalapenos
• 1 marjoram twig
• Meat:
• 1 lb shredded (pre-cooked) or (uncooked) ground beef
• 1 egg
• 1/2 cup chopped onion
• 2 chopped garlic cloves
• 2 cooked roma tomatoes
• salt and pepper to taste
• 1-2 TBBSP vinegar/juices from canned jalapeno chilies

Details

Servings 5

Preparation

Step 1

For the peppers:
1. Toast the peppers over a direct flame (if you have a gas stove) until the skin begins to crinkle. If you do not have a gas stove, fry the chilies in oil until the skin begins to wrinkle, so that you can easily peel the thin, translucent layer of skin off with a paper towel

2. Once you remove the skin, cut the tops/stems of the peppers off and remove the seeds. Dip in warm salt water to help remove the seeds and spiciness of the peppers.

3. Close the peppers by inserting a toothpick

4. Roll in flour

5. Prepare egg white mixture. Mix three egg white in a medium-sized bowl until stiff peaks form; add 1 egg yolk and flour.

6. Dip the peppers in flour, then dip in egg white mixture until they are completely covered.

7. Fry the covered peppers in canola oil until they are golden; set aside.

For the salsa:
1. Blend tomatoes, garlic, and onions with a hand mixer. Add jalapeno 'juice’.

2. Put in a sauce pan with the oil. Add more chopped onion, if you wish. Add marjoram and 1 chicken bouillon cube.

3. Cook on low and simmer until ready to serve

Meat/Stuffing:
1. In a large-enough all-purpose pan, fry garlic, onion, and green olives. Lightly fry until onion begins to soften, add egg and fry. Put these ingredients into a bowl; set aside.

2. Cook meat with salt, pepper, and more jalapeno 'juice’. Add puree of 2 cooked tomatoes, or 2 whole, raw tomatoes.

3. Add lightly fried veggies in bowl and add to meat. Add SALSA! Simmer on low.

4. Stuff peppers with meat.