Rachel’s Chilies Rellenos

 In

Rachel’s Chilies Rellenos

  , , , ,

March 29, 2017

Rachel's Chilies Rellenos

Ingredients

4 roasted poblanos (or Anaheim)

1 lb grated cheddar cheese (and/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

Directions

1Roasting Peppers: Lay the poblanos or red peppers over a gas flame, turning until blistered and slightly charred all over.

2 Put them in a plastic bag and set aside to steam for 10 to 20 minutes. Scrape off the charred skin.

3 Carefully make a lengthwise slit in each of the peppers and remove the seeds and membranes.

4 Saute the onions in butter until tender. Combine with the cheese and/or beef, tomato, and seasonings. Divide the mixture into quarters and stuff into each poblano. Don’t worry about being too neat about it.

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

6 Heat the oil to 350 degrees and carefully lower in the oil. Fry on both sides until golden brown. These are tasty eaten as is, or rolled into a tortilla and topped with fresh salsa.

00:00