Southern Style Chiles Rellenos
Experience a delightful twist on a classic with Southern Style Chiles Rellenos! This recipe takes perfectly charred poblano peppers and fills them to the brim with a rich, savory blend of spiced ground beef, creamy cheeses, and hearty rice. The peppers are then coated in a light egg batter, fried to golden perfection, and transformed into crispy, flavor-packed delights. With smoky cumin, vibrant tomatoes with green chilies, and sharp cheddar as its star ingredients, this dish embodies comfort food with a sophisticated Southern flair. Serve them hot with a dollop of sour cream or a side of fresh salsa, and watch these stuffed and fried peppers become the centerpiece of your table. Perfect for family dinners or impressing guests, this recipe combines texture, bold flavors, and just the right amount of indulgence.
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Recipe Information
Ingredients
- 6 Poblano peppers
- 1 pound Ground beef
- 1 cup Cooked rice
- 1 cup Shredded sharp cheddar cheese
- 4 ounces Cream cheese
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 1 cup Canned diced tomatoes with green chilies
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 Eggs
- 1 cup All-purpose flour
- 2 cups Vegetable oil
Instructions
Preheat your oven's broiler. Place the poblano peppers on a baking sheet and broil until the skins are blistered and charred, approximately 5 minutes per side. Remove from the broiler, transfer to a large bowl, cover with plastic wrap, and let them steam for 10 minutes.
Once the peppers are cool enough to handle, carefully peel off the charred skins. Make a small slit in the side of each pepper, and gently remove the seeds and membranes while keeping the peppers intact. Set aside.
In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add the chopped onion and minced garlic, and cook for 3-4 minutes until softened.
Stir in the cooked rice, canned diced tomatoes with green chilies, shredded cheddar cheese, cream cheese, cumin, paprika, salt, and black pepper. Mix until the filling is well combined and the cheese has melted. Remove from heat.
Carefully stuff each poblano pepper with the beef and rice mixture, ensuring they are generously filled but not overstuffed to prevent tearing.
In a shallow bowl, beat the eggs until frothy. Place the flour in a separate shallow dish. Dredge each stuffed pepper in flour, shaking off any excess, then dip into the beaten eggs, ensuring they are fully coated.
Heat the vegetable oil in a deep skillet or Dutch oven over medium heat until it reaches 350°F (175°C). Fry the peppers in batches, turning occasionally, for about 3-4 minutes, or until golden brown and crispy.
Transfer the fried peppers to a plate lined with paper towels to drain excess oil.
Serve the Southern Style Chiles Rellenos immediately with your favorite toppings, such as sour cream, salsa, or avocado, for a complete and satisfying meal.
Nutrition Facts
Calories |
1155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.1 g | 131% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 44.6 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 692 mg | 30% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.9 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 217 mg | 17% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 610 mg | 13% | |
*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.
