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My review
Chiles Rellenos (Stuffed Peppers)
ADRIANSALAS
"This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice."
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Ingredients
servings 808 calsOriginal recipe yields 4 servings (4 stuffed peppers)
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Directions
{{model.addEditText}} Print- Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
- While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
- Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
- Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
- Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.
Nutrition Facts
Per Serving: 808 calories; 70.6 g fat; 19.7 g carbohydrates; 25.4 g protein; 195 mg cholesterol; 270 mg sodium. Full nutrition
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Reviews
Read all reviews 127150 Ratings
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Most helpful positive review
7/25/2004
This is a great chile rellenos recipe. My husband lived a lot of years in New Mexico where there is an abundance of really good Mexican food. He said that he never had the chiles stuffed with ...
Most helpful critical review
6/20/2011
This was good but my family says they wouldn't want it again. I thought it was good but alot of trouble. Not worth the time it took.
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7/25/2004
This is a great chile rellenos recipe. My husband lived a lot of years in New Mexico where there is an abundance of really good Mexican food. He said that he never had the chiles stuffed with ...
11/15/2004
My husband's parents were born and raised in Mexico. Therefore he is used to having authentic mexican food and he really likes these. Thanks for a great recipe.
1/12/2007
This was always a dish my husband and his brother requested and always a dish that I feared! Followed the directions EXACTLY and ended up with two very happy Mexican men!Would definitely do agaa...
3/31/2005
muy tasty recipe. I omitted the beef, since I hate it, just stuffed them with cheese. I also used big fat jalapenos instead of poblanos, which are smaller but look a lot nicer and taste better w...
5/31/2006
I have made these before and they are absolutely wonderful......if you can't take the heat, you can use anaheim peppers instead. Because I haven't found a good recipe for ranchero sauce, we pur...
1/27/2008
This is a somewhat labor-intensive recipe, but well worth making. I substituted 1/2 cup tomato/chipotle salsa for one of the tomatoes. My husband's comments: "You can make this one again. The po...
3/13/2006
Reminded me of summers at my abuelitas house. I used mexican queso fresco (Cacique Brand) because that's what I remember my granma using. Other than that I followed the recipe exactly. Finall...
9/28/2004
tried it (with a crab stuffing), it was the best chiles rellenos, better then the bests mexican restraunts