Suegra's Chiles Rellenos
Stuffed chiles are popular all over Mexico but vary from region to region, for example my Suegra's Chiles Rellenos are very different from the way I grew up eating them. Also, larger chiles are easier to stuff than smaller ones. This recipe makes six.
Ingredients:
6 Poblano Peppers
1/2 lb Ground Beef (or potatoes for the vegetarians)
1 Onion
2 garlic cloves or so
2 eggs
1c All-purpose flour
Oil for frying
Salt and pepper
6 slices of white cheese- (mozzarella)
Instructions:
1. Make a neat slit down one side of each chile. Place on dry pan over med. heat turning them frequently until the skins blisters. Place the chiles in a strong plastic bag and tie to keep the steam in. Set aside 20 min. Then carefully peel off the skin and remove seeds. Dry chiles with paper towels and set aside.
2. In a skillet add some of the oil and cook ground beef with onions and minced garlic, add salt and pepper to taste.
3. Place a slice of chees in each chile and then a spoon of the ground beef filling (or potato). You can secure them close with a toothpick. Set aside.
4. Put the egg whites in a bowl and whisk until peaks form. In separate bowl beat the egg yolks, then fold in the egg whites. Place the flower in another bowl and season with salt and pepper.
5. Heat the oil for deep frying. Coat a few chiles first in the flour and then in the egg, add carefully to the hot oil. Fry until golden and crisp. Drain on paper towels.Bon Appetite! Jehu & I enjoy them with fresh home made tortillas and salsa or rice.
Other ideas:
I was recently introduced to a white sauce made in certain parts of Mexico to eat with Chiles Rellenos. At first I wasn't loving it, but it only took a second attempt for me to love it! It's called
Inogada sauce , once I master it i will share it as well.
~Rosie
Ingredients:
6 Poblano Peppers
1/2 lb Ground Beef (or potatoes for the vegetarians)
1 Onion
2 garlic cloves or so
2 eggs
1c All-purpose flour
Oil for frying
Salt and pepper
6 slices of white cheese- (mozzarella)
Instructions:
1. Make a neat slit down one side of each chile. Place on dry pan over med. heat turning them frequently until the skins blisters. Place the chiles in a strong plastic bag and tie to keep the steam in. Set aside 20 min. Then carefully peel off the skin and remove seeds. Dry chiles with paper towels and set aside.
2. In a skillet add some of the oil and cook ground beef with onions and minced garlic, add salt and pepper to taste.
3. Place a slice of chees in each chile and then a spoon of the ground beef filling (or potato). You can secure them close with a toothpick. Set aside.
4. Put the egg whites in a bowl and whisk until peaks form. In separate bowl beat the egg yolks, then fold in the egg whites. Place the flower in another bowl and season with salt and pepper.
5. Heat the oil for deep frying. Coat a few chiles first in the flour and then in the egg, add carefully to the hot oil. Fry until golden and crisp. Drain on paper towels.Bon Appetite! Jehu & I enjoy them with fresh home made tortillas and salsa or rice.
Other ideas:
I was recently introduced to a white sauce made in certain parts of Mexico to eat with Chiles Rellenos. At first I wasn't loving it, but it only took a second attempt for me to love it! It's called
Inogada sauce , once I master it i will share it as well.
~Rosie
Comments
Post a Comment