Ingredients with Measurements:
- 6 large poblano peppers
- 1 lb ground beef
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
Special equipment needed:
- Oven
- Baking sheet
- Mixing bowls
- Skillet
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Place the poblano peppers on a baking sheet and roast in the oven for 15-20 minutes, or until the skin is blistered and charred.
3. Remove the peppers from the oven and place them in a plastic bag. Let them steam for 10 minutes.
4. In a skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned and the onion is tender.
5. Add the cumin, chili powder, salt, and black pepper to the skillet and stir to combine.
6. Remove the peppers from the plastic bag and peel off the skin. Cut a slit down the side of each pepper and remove the seeds and membranes.
7. Stuff each pepper with the beef mixture and shredded cheddar cheese.
8. In a mixing bowl, whisk together the flour, vegetable oil, eggs, and milk until smooth.
9. Dip each stuffed pepper into the batter, making sure it is coated evenly.
10. Place the peppers on a baking sheet and bake in the oven for 20-25 minutes, or until the batter is golden brown and crispy.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
5. Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 330
Fat: 24g
Saturated Fat: 9g
Cholesterol: 133mg
Sodium: 408mg
Carbohydrates: 9g
Fiber: 2g
Sugar: 3g
Protein: 20g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Cheddar cheese can be substituted with Monterey Jack or pepper jack cheese.
- Poblano peppers can be substituted with Anaheim peppers or bell peppers.
Variations:
- Add diced tomatoes or corn to the beef mixture for added flavor and texture.
- Top the chili rellenos with salsa, sour cream, or guacamole before serving.
- Make a vegetarian version by substituting the ground beef with cooked quinoa or black beans.
Tips and tricks:
- Make sure to roast the peppers until the skin is blistered and charred to make them easier to peel.
- Use a blender or food processor to make the batter smooth and lump-free.
- Serve the chili rellenos hot and crispy for the best flavor and texture.
Storage instructions:
Leftover chili rellenos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chili rellenos on a baking sheet and bake in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chili rellenos on a bed of lettuce or rice for added color and texture.
Garnishes:
Garnish with chopped cilantro, sliced jalapenos, or diced avocado for added flavor and color.
Pairings:
Pair with a cold beer or a margarita for a refreshing and flavorful meal.
Suggested side dishes:
Serve with Mexican rice, refried beans, or a side salad for a complete meal.
Troubleshooting advice:
If the batter is too thick, add a little more milk to thin it out. If the batter is too thin, add a little more flour to thicken it.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Chili rellenos are a traditional Mexican dish that originated in the state of Puebla. They are made by stuffing roasted peppers with cheese or meat and then battering and frying them.
Flavor profiles:
Chili rellenos are savory and slightly spicy, with a crispy and crunchy texture from the batter.
Serving suggestions:
Serve the chili rellenos with a side of salsa, sour cream, or guacamole for added flavor and texture.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican