Beef Pork Chile Rellenos
Dive into the bold and savory flavors of Beef Pork Chile Rellenos, a delightful twist on the classic Mexican dish that’s perfect for your next culinary adventure. This recipe features fire-roasted poblano peppers, stuffed generously with a flavorful blend of seasoned ground beef and pork, aromatics like garlic and onion, and a hint of spice from cumin and paprika. After being coated in a fluffy egg batter, the peppers are fried to golden perfection, creating a crispy outer layer that complements the smoky, meaty filling. Served with a fresh, homemade tomato sauce and optional melty cheese, these chile rellenos are a hearty and satisfying dish that’s sure to impress. Whether you're hosting a dinner party or craving authentic Mexican comfort food, this recipe offers a delicious balance of textures and bold flavors. Perfect for keyword searches like “authentic chile rellenos,” “stuffed poblano peppers,” or “Mexican beef and pork recipes,” this dish is a must-try for any foodie!
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Recipe Information
Ingredients
- 6 pieces Poblano peppers
- 0.5 pounds Ground beef
- 0.5 pounds Ground pork
- 1 medium Onion, finely diced
- 3 cloves Garlic cloves, minced
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 large Eggs
- 1 cup All-purpose flour
- 4 medium Tomatoes, diced
- 1 cup Chicken broth
- 2 cups Vegetable oil
- 1 cup Cheese, shredded (optional)
Instructions
Preheat your oven broiler. Place the poblano peppers on a baking sheet and roast under the broiler for about 5 minutes per side, until the skin is blistered and charred. Remove from the oven and place the peppers in a bowl. Cover with plastic wrap to steam for 10 minutes.
While the peppers are steaming, heat a large skillet over medium heat. Add the ground beef and ground pork, cooking until browned and crumbly. Drain any excess fat.
Add the diced onion and minced garlic to the skillet and sauté for 3-4 minutes, until the onions are softened.
Stir in the cumin powder, paprika, salt, and black pepper. Mix well to combine. Remove from heat and set aside to cool slightly.
Peel the charred skin from the poblano peppers. Cut a small slit down one side of each pepper and carefully remove the seeds and membranes, keeping the pepper intact.
Stuff each pepper with the beef and pork filling. Add shredded cheese if desired. Gently close the slits and set aside.
In a small saucepan, combine the diced tomatoes and chicken broth. Bring to a simmer and cook for 10 minutes. Use an immersion blender or regular blender to puree until smooth. Season with salt to taste and set aside.
Separate the egg yolks from the whites. Beat the egg whites in a bowl until stiff peaks form. Gently fold in the egg yolks to create a fluffy batter.
Lightly dust each stuffed pepper with flour. Gently dip each pepper into the egg batter, ensuring it's fully coated.
Heat vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully fry the peppers, turning occasionally, until golden brown on all sides—about 3-4 minutes per pepper.
Drain the fried peppers on paper towels to remove excess oil.
Serve the chile rellenos hot, topped with the tomato sauce. Enjoy!
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 20.9 g | 105% | |
| Polyunsaturated Fat | 44.6 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 646 mg | 28% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.1 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 197 mg | 15% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 785 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
