Chiles Rellenos Con Carne
Experience the bold flavors of traditional Mexican cuisine with our irresistible Chiles Rellenos Con Carne. This delectable dish features perfectly roasted Poblano peppers stuffed with a savory mixture of seasoned ground beef, aromatic garlic, and finely chopped onions, with an optional touch of melty cheese for extra richness. Coated in a light, fluffy egg batter and fried to golden perfection, these stuffed peppers boast a delightful blend of textures and flavors that are sure to impress. Topped with fresh cilantro and served alongside warm tortillas, rice, or beans, this authentic recipe is a true crowd-pleaser. Whether you're hosting a festive dinner or simply craving a hearty and satisfying meal, these Chiles Rellenos are a must-try!
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Recipe Information
Ingredients
- 6 large Poblano peppers
- 1 lb Ground beef
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1 cup Tomato sauce
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Vegetable oil
- 6 large Eggs
- 1 cup All-purpose flour
- 1 cup Cheese (optional for stuffing, e.g., shredded Monterey Jack or queso fresco)
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven's broiler or set a grill pan to medium-high heat.
Place the poblano peppers on the heat source and char the skins, turning them occasionally, until they are evenly blistered (5–7 minutes).
Transfer the peppers to a bowl and cover with plastic wrap or a kitchen towel for 10 minutes to steam, making it easier to peel off the skins.
Carefully peel the skins off the roasted peppers, cut a slit along one side, and remove the seeds and membranes. Be cautious not to tear the peppers.
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.
Add the minced garlic and cook for another 30 seconds, stirring frequently.
Add the ground beef to the skillet and cook until fully browned, breaking it up into small pieces with a spoon (about 7–8 minutes).
Stir in the tomato sauce, ground cumin, chili powder, salt, and black pepper. Simmer for 5 minutes, then remove from heat. Allow the filling to cool slightly.
If using cheese, stir it into the cooled beef mixture.
Carefully stuff each poblano pepper with the beef mixture, ensuring they are not overfilled.
Separate the egg whites and yolks into two bowls. Beat the egg whites with a handheld or stand mixer until stiff peaks form, then gently fold in the yolks to create a fluffy batter.
Heat the vegetable oil in a large, deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C).
Lightly dust the stuffed peppers in all-purpose flour to help the batter adhere.
Dip each stuffed pepper into the egg batter, ensuring it is fully coated.
Carefully place the battered peppers in the hot oil and fry for 2–3 minutes per side, or until golden and crisp. Fry in batches if needed to avoid overcrowding.
Transfer the fried peppers to a plate lined with paper towels to drain excess oil.
Serve the Chiles Rellenos warm, garnished with chopped cilantro if desired. Pair with rice, beans, or tortillas for a complete meal.
Nutrition Facts
Calories |
6634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 604.1 g | 774% | |
| Saturated Fat | 145.3 g | 726% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 1631 mg | 544% | |
| Sodium | 5082 mg | 221% | |
| Total Carbohydrate | 166.0 g | 60% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 37.0 g | ||
| Protein | 197.6 g | 395% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 2120 mg | 163% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 3783 mg | 80% | |
*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.
