Chiles Rellenos De Picadillo

Ingredients

• 4 large Poblano peppers
• 1 pound Ground beef (80/20)
• 2 medium Roma tomato, diced
• 0.5 cup White onion, finely chopped
• 0.25 cup Raisins
• 2 tablespoons Slivered almonds
• 0.25 teaspoon Ground cinnamon
• 4 pieces Large eggs, separated
• 0.5 cup All-purpose flour
• 1 cup Vegetable oil for frying
• 1 to taste Salt and black pepper

Instructions

1. 1

   Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered all over.

2. 2

   Place charred peppers in a plastic bag for 10 minutes to steam, then peel off the skin, make a small slit, and carefully remove seeds.

3. 3

   In a large skillet, brown the ground beef with onions and garlic until cooked through, draining any excess fat.

4. 4

   Stir in the diced tomatoes, raisins, almonds, cinnamon, salt, and pepper; simmer for 10 minutes until the liquid evaporates.

5. 5

   Stuff each prepared poblano pepper with the picadillo mixture and secure the opening with a toothpick.

6. 6

   Beat egg whites until stiff peaks form, then gently fold in the beaten egg yolks and a pinch of salt to create a fluffy batter.

7. 7

   Dredge each stuffed pepper in flour, dip into the egg batter, and fry in hot oil until golden brown on all sides.

8. 8

   Drain on paper towels and serve immediately with warm tomato sauce or rice.