Chiles Rellenos

A passion for cooking was handed down to me through the generations, from my grandparents to my mother and father, then from my parents to me. To share it with my husband and my own children has been one of life’s great joys.

by Brenda Sears

I actually didn’t start “cooking” until I was in college. Because I wasn’t at home much, I learned by making lots of phone calls to my mom. I did more baking when I was growing up, especially my dad’s favorite dessert: pineapple upside down cake. Chiles Rellenos ranks as one of my favorite dishes. Every time I’ve made it, I’ve done so with my mom, which makes it all the more special. Now, we extend the recipe from our kitchen to yours:

Ingredients 

· 1 pound of ground beef
· 1 large potato (diced)
· 1 tomato (diced)
· ½ of a medium onion (diced)
· 2 garlic cloves (diced)
· 1 teaspoon of salt (or to taste)
· 1 teaspoon of pepper (or to taste)
· 12 poblano peppers
· 1 pound of queso fresco cut to ¼ inches thick, by 3 inches long
· 10 eggs (separate egg whites, yolks and do not throw either away)
· Oil
· Flour

“I actually didn’t start “cooking” until I was in college. I learned by making lots of phone calls to my mom.”

Brenda Sears

Directions 

  1. Wash the poblano peppers well, turn the skillet on high heat. Once the peppers are clean, roast them on each side until they have a little char on them. Once roasted, place them in a plastic bag and let them sweat for approximately 10 minutes. Take them out of the bag and remove the skin from all around the pepper. Gently cut one side open and remove all the seeds.
  2. Cook the ground beef and drain. Return to the same pot, add the diced potatoes and cover for five minutes. Mix a couple of times in those five minutes. Once the potatoes are done, add the tomatoes, onions, garlic, salt and pepper. Once that is all mixed together and tomatoes and onions are cooked, cover and remove from heat.
  3. Open each pepper, stuff with the ground beef and a piece of cheese and place on a baking sheet. Once they are all stuffed, sprinkle with flour on the outside of each pepper and place back on baking sheet.
  4. Using your mixer, mix the 10 egg whites until they are stiff (approximately five minutes). Once they are stiff, add the egg yolks and mix well.
  5. Heat a deep skillet with oil. Just enough to cover more than half of the pepper. Once the oil is hot, keep it at medium high heat.
  6. Grab your stuffed pepper, which is sprinkled with flour, and dip in your egg mixture so the pepper is covered in it. Place in the hot oil and cook. Once the bottom starts turning brown, carefully turn over so all sides are cooked evenly. When it is done, place on a paper towel. Repeat this step until all peppers are done.
  7. You may serve it with rice and beans. 
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