Chiles Rellenos..Mexican Stuffed Peppers

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Preparation time:
Cooking time:

Serves: 4-6


4-6 poblano chiles
Flour for dredging
2 eggs, beaten
Vegetable oil for frying

For the filling:
2 Tbs (30 ml) olive oil
1 lb (450 g) ground beef
1 onion, chopped
1-2 cloves garlic, chopped
2 tomatoes, seeded and chopped
1 jalapeno chile, seeded and finely chopped
1/4 cup (60 ml) raisins
1/4 cup (60 ml) chopped pimiento-stuffed olives
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste

For the sauce:
3 tomatoes, seeded and chopped
1 onion, chopped
2-4 cloves garlic, chopped
1 cup (250 ml) chicken stock
Salt and freshly ground pepper to taste
1 Tbs (15 ml) olive oil


Cook the chiles over an open flame or under a broiler until the
skin is blistered and black all over. Place in a paper bag and
allow to cool for at least 15 minutes. Scrape off and discard the
blackened parts. Cut a slit in the chiles from top to bottom and
remove the seeds and core. Set the chiles aside.

To prepare the filling, heat the oil in a skillet over moderate heat
and cook the beef, onion, and garlic until the meat is browned,
about 10 minutes. Add the remaining ingredients and cook
uncovered for 10 minutes.

To prepare the sauce, combine the tomatoes, onion, garlic, stock,
salt, and pepper in an electric blender and puree until smooth.
Heat the oil in a skillet over high heat and cook the tomato mixture,
stirring frequently, for 5 minutes.

Fill the chiles with the meat filling. Dredge them in flour, dip in the
eggs, and fry in a skillet with about 1/2 inch (1 cm) oil over high
heat until lightly browned on all sides. Spoon the sauce over the
chiles and serve immediately.


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