Ingredients with Measurements:
- 6 large poblano peppers
- 1 lb. ground beef
- 1 cup cooked rice
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 tbsp. minced garlic
- 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
- 2 eggs
- 1/4 cup milk
- Vegetable oil for frying
Special equipment needed:
- Baking sheet
- Large skillet
- Mixing bowl
- Electric mixer
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. Preheat 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 20-25 minutes, or until the skin is charred and blistered.
3. Remove the peppers from the oven and place them in a large bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes.
4. In a large skillet, cook the ground beef over medium-high heat until browned. Drain the excess fat.
5. Add the cooked rice, onion, bell pepper, garlic, cumin, chili powder, salt, and black pepper to the skillet. Cook for 5-7 minutes, or until the vegetables are tender.
6. Remove the skillet from the heat and stir in the shredded cheddar cheese.
7. Peel the skin off the roasted peppers and carefully cut a slit down the side of each pepper, removing the seeds and membranes.
8. Stuff each pepper with the beef and rice mixture.
9. In a mixing bowl, beat the eggs and milk together until well combined.
10. Place the flour in a shallow dish.
11. Heat the vegetable oil in a large skillet over medium-high heat.
12. Dip each stuffed pepper in the flour, shaking off any excess. Then, dip the pepper in the egg mixture, coating it evenly.
13. Carefully place the coated pepper in the hot oil and fry until golden brown, about 2-3 minutes per side.
14. Use a slotted spoon to remove the fried pepper from the oil and place it on a paper towel-lined plate to drain any excess oil.
15. Repeat the breading and frying process with the remaining peppers.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
Roasting temperature: 400°F
Frying temperature: medium-high heat
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 389
Fat: 22g
Carbohydrates: 21g
Protein: 27g
Sodium: 470mg
Sugar: 3g
Fiber: 3g
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 a can of black beans or corn to the beef and rice mixture for added texture and flavor.
- Top the stuffed peppers with a dollop of sour cream or salsa before serving.
- Use a different type of cheese or a combination of cheeses for a different flavor profile.
Tips and tricks:
- Use gloves when handling the roasted peppers to avoid getting the oils on your skin.
- Make sure the peppers are completely dry before breading and frying to avoid splattering oil.
- If the peppers are too spicy, soak them in cold water for 30 minutes before roasting to reduce the heat.
Storage instructions:
Store any leftover chili rellenos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chili rellenos, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chili rellenos on a bed of lettuce with a side of guacamole and tortilla chips.
Garnishes:
Garnish the chili rellenos with chopped cilantro, diced tomatoes, or sliced avocado.
Pairings:
Serve the chili rellenos with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the peppers are not roasting evenly, turn them over halfway through the roasting process.
- If the breading is not sticking to the peppers, make sure they are completely dry before breading.
- If the oil is splattering, reduce the heat slightly.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F.
- Wash your hands and any utensils or surfaces that come into contact with raw meat to avoid cross-contamination.
- Use a thermometer to ensure the oil is at the correct temperature before frying.
Food history:
Chili rellenos are a traditional Mexican dish that dates back to the 16th century. The dish is believed to have originated in the city of Puebla, Mexico.
Flavor profiles:
The chili rellenos are savory and slightly spicy, with a crispy coating and a cheesy, beefy filling.
Serving suggestions:
Serve the chili rellenos with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican