About Chiles Rellenos
So I love the taste of poblano peppers. I especially like the flavor combinations when prepared as Mexican Chile Rellenos. These are stuffed poblano peppers coated with a fluffy egg mixture and then fried. The filling can be a flavorful combination of ground beef with vegetables, vegetables by themselves or cheese.
The combination of the pepper and the cooked fluffy egg tastes super delicious to me, but because the egg absorbs a lot of the fat when fried,I don’t like to prepare chiles rellenos the traditional way.
What I do instead is prepare a different variation of the dish but still end up with similar flavors.
I have tried two different variations.
For one, I prepare the egg mixture, and cook a couple of supper small egg patties that I use to garnish the peppers. This decreases the amount of fat in the dish, however, it is usually not enough egg.
The second version of the dish that I prepare more often is the layered chiles rellenos. I perpare thin egg omelettes and use them to make layers with it and the rest of the ingredients as I describe in the recipe below.
Layered Chiles Rellenos Recipe
3 large Poblano Peppers
1 tbsp olive oil plus more for omelettes
1 lb lean ground beef or ground turkey
3 large eggs
1 medium carrot, grated
1 tsp SeasonAll
3 garlic cloves, chopped
1/4 tsp black pepper
1/4 tsp cumin
1/4 tsp Mexican oregano
Salt to taste
Queso Fresco or cheddar cheese
- Place poblano peppers on a aluminum foil lined baking sheet
- Broil the peppers in the oven for a total 8-10 minutes, 4-5 minutes on each side until there are visible blisters
- Peel the peppers, but first place in a plastic bag for 2-3 minutes so that the steam can make this process easier to accomplish
- Once peeled, cut the stems and cut through one side of the peppers, open, remove the seeds lay the peppers flat, and set aside.
- Next, heat the oil in a frying pan, add the carrots and cook for 3 to 4 minutes, add the garlic and cook for 2-3 minutes.
- Add the ground meat and the spices and stir to separate the meat for 3 to 4 minutes until cooked.
- Next, using a small frying pan prepare 3 small open egg omelettes using olive oil, and adding salt and pepper to taste.
- Lightly grease a glass baking dish with olive oil and begin layering’
- Place a poblano pepper on the bottom, and layer the rest of the ingredients and repeat to make three layers: poblano pepper, cooked meat, salsa, omelette, cheese, repeat. Add extra salsa on top!
- Place layered dish into a 350 preheated oven for only a few minutes to heat up and melt the cheese
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