#42 Chiles Rellenos

It's about time I share a Mexican dish on the blog and this one is a winner. You may not want to judge this meal based on the poor pictures I took or the poor presentation on the plate, because it really is a winner despite its appearance. I once learned how to make this recipe from a dear Mexican woman, though had yet to try it on my own until this month. It is a bit timely in the preparation, but I think it's worth it. So best of luck and enjoy the spice!

Chiles Rellenos (Stuffed Chiles)

Ingredients:

4 fresh poblano chile peppers

1/2 pound ground beef

1 onion, chopped

1 clove garlic, chopped

salt and pepper to taste

3 eggs, separated

1 cup shredded cheese (mozzarella if you like)

2 tomatoes, chopped

1/2 cup all-purpose flour

1 cup oil

Directions:

1. Place whole peppers over an open flame (gas burner) or under the broiler. Roast, while 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 off easily. (This step is time-consuming and seems weird to be intentionally burning the peppers - but it's a must!)

2. While the peppers are sweating, cook the ground beef in a skillet over medium-high heat. When the beef if fully cooked, add the onion, garlic and tomato. Cook for a few more minutes and finish by seasoning with salt and pepper.

3. Remove the peppers form the bag and peel off the burnt skin. Run peppers until cool running water to rinse away burnt pieces. (This is hard, but try not to break the pepper). After getting the peel off, make a small vertical slit in the side of the peppers and remove the seeds and veins.

4. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the pepper with shredded cheese. Close the slits and try to fasten with toothpicks.

5. Whip egg whites in a large glass or metal bowl until thick and fluffly. Add the egg yolks and whip for a minute to blend in.

6. Heat 1/4 inch of oil in a large skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour and then dip them in the egg so they are fully covered. Carefully place in the hot oil and fry on both sides until golden brown.

7. Drain on paper towels and serve warm. (Goes well with rice and beans!)

Buen Provecho!