Chilies Rellenos


Chilies Rellenos

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March 29, 2017

Chilies Rellenos


4 roasted poblanos (or Joe Parkers!)

1 lb grated cheddar cheese (or 1 lb of ground beef, browned and drained)

½ onion, diced

1 c fresh tomato, diced

½ t salt, pepper to taste

¼ t cumin

4 eggs

1 c flour

3 c cooking oil


1Roasting Peppers: Lay the poblanos or red peppers over a gas flame, turning until blistered and slightly charred all over. Put them in a plastic bag and set aside to steam for 10 to 20 minutes. Scrape off the charred skin. Carefully make a lengthwise slit in each of the peppers and remove the seeds and membranes.

2 Saute the onions in butter until tender. Combine with the cheese or beef, tomato, and seasonings.

3 Divide the mixture into quarters and stuff into each poblano. Don’t worry about being too neat about it.

4 Whisk the eggs together. Dip each pepper in the egg and then toss with the flour. Repeat once more.

5 Heat the oil to 350 degrees and carefully lower in the oil. Fry on both sides until golden brown.

6 These are tasty eaten as is, or rolled into a tortilla and topped with fresh salsa.