Ingredients with Measurements:
- 6 large poblano peppers
- 1 lb. ground beef
- 1 cup cooked rice
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 cup shredded Monterey Jack cheese
- 1/4 cup all-purpose flour
- 2 eggs, separated
- 1/2 cup vegetable oil
Special equipment needed:
- Baking sheet
- Mixing bowl
- Skillet
- Blender or food processor
- Tongs
- Paper towels
Step-by-step instructions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Place the poblano peppers on the baking sheet and roast in the oven for 15-20 minutes, turning occasionally, until the skins are charred and blistered.
3. Remove the peppers from the oven and place them in a plastic bag. Seal the bag and let the peppers steam for 10 minutes.
4. In a skillet, cook the ground beef over medium heat until browned. Add the onion, garlic, cumin, oregano, salt, and black pepper. Cook for 5-7 minutes, until the onion is soft.
5. Stir in the cooked rice and shredded cheese. Mix well.
6. Remove the peppers from the bag and peel off the skins. Make a small slit in each pepper and remove the seeds and membranes.
7. Stuff each pepper with the beef and rice mixture.
8. In a mixing bowl, beat the egg whites until stiff peaks form. In another bowl, beat the egg yolks until light and frothy.
9. Gently fold the egg yolks into the egg whites.
10. Place the flour on a plate. Roll each stuffed pepper in the flour, shaking off any excess.
11. Heat the vegetable oil in a skillet over medium-high heat.
12. Dip each pepper in the egg mixture, coating well.
13. Fry the peppers in the hot oil, turning occasionally, until golden brown on all sides.
14. Remove the peppers from the skillet and drain on paper towels.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 400°F
Frying temperature: Medium-high heat
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 390
Total fat: 25g
Saturated fat: 9g
Cholesterol: 130mg
Sodium: 460mg
Total carbohydrates: 17g
Dietary fiber: 2g
Sugars: 3g
Protein: 23g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Monterey Jack cheese can be substituted with cheddar or pepper jack cheese.
- Poblano peppers can be substituted with Anaheim peppers or bell peppers.
Variations:
- Vegetarian version: Substitute the ground beef with cooked quinoa or black beans.
- Spicy version: Add chopped jalapeño peppers or red pepper flakes to the beef and rice mixture.
- Baked version: Instead of frying the peppers, place them on a baking sheet and bake in the oven at 375°F for 20-25 minutes, until golden brown.
Tips and tricks:
- To make the egg mixture easier to work with, use a shallow dish instead of a bowl.
- Use tongs to handle the peppers during the frying process to avoid burning your hands.
- If the peppers are too spicy, soak them in cold water for 30 minutes before roasting to reduce the heat.
Storage instructions:
Leftover chile rellenos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chile rellenos on a baking sheet and bake in the oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
Serve the chile rellenos on a bed of lettuce or rice. Garnish with chopped cilantro and a dollop of sour cream.
Garnishes:
Chopped cilantro, sour cream, guacamole, salsa, lime wedges.
Pairings:
Mexican rice, refried beans, corn on the cob.
Suggested side dishes:
Mexican street corn, black bean salad, avocado salad.
Troubleshooting advice:
- If the egg mixture is too thick, add a tablespoon of milk to thin it out.
- If the peppers are not fully cooked, place them in the oven for an additional 5-10 minutes.
Food safety advice:
- Make sure the ground beef is fully cooked before stuffing the peppers.
- Use a food thermometer to ensure the internal temperature of the beef reaches 160°F.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
Chile rellenos originated in Mexico and are a popular dish in Mexican cuisine. The dish is believed to have been created by the nuns of Puebla, who stuffed the peppers with cheese and served them to the Spanish conquistadors.
Flavor profiles:
The chile rellenos have a smoky and slightly sweet flavor from the roasted peppers, and a savory and cheesy flavor from the beef and rice filling.
Serving suggestions:
Serve the chile rellenos with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican