Chiles Rellenos De Picadillo
Roasted poblano peppers stuffed with a savory-sweet ground beef hash, battered and fried to golden perfection.
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Ingredients
- 4 large Poblano peppers
- 1 pound Ground beef (80/20)
- 2 medium Roma tomato, diced
- 1/2 cup White onion, finely chopped
- 1/4 cup Raisins
- 2 tablespoons Slivered almonds
- 1/4 teaspoon Ground cinnamon
- 4 pieces Large eggs, separated
- 1/2 cup All-purpose flour
- 1 cup Vegetable oil for frying
- 1 to taste Salt and black pepper
Instructions
- 1
Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered all over.
- 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
In a large skillet, brown the ground beef with onions and garlic until cooked through, draining any excess fat.
- 4
Stir in the diced tomatoes, raisins, almonds, cinnamon, salt, and pepper; simmer for 10 minutes until the liquid evaporates.
- 5
Stuff each prepared poblano pepper with the picadillo mixture and secure the opening with a toothpick.
- 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
Dredge each stuffed pepper in flour, dip into the egg batter, and fry in hot oil until golden brown on all sides.
- 8
Drain on paper towels and serve immediately with warm tomato sauce or rice.
Nutrition per Serving
540
Calories
28g
Protein
22g
Carbs
38g
Fat
4g
Fiber
9g
Sugar
620mg
Sodium
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