CHILES RELLENOS ❤

Ingredients

Peppers

• 4 poblano peppers

Filling

• 1 lb ground beef (80/20)

• ½ medium onion, diced

• ~⅓ small bell pepper, diced

• ½ small carrot, finely diced

• 1 potato, small cubes

• 2 garlic cloves

• 1 tsp cumin seeds

• 1 tsp peppercorns

• Salt (small amount)

• ~1 tsp chicken bouillon

• Small amount of water

Cheese

• Oaxaca cheese (or mozzarella)

• Cheddar or other cheese (optional)

Salsa (sauce)

• 2 tbsp oil

• ½ small onion (mix of diced and julienne)

• 2 green onions

• Bell pepper (any color), diced

• 2 garlic cloves, minced

• 1 small jalapeño (seeds removed)

• 2 Roma tomatoes, diced

• 2 tsp chicken bouillon

• 1½ cups water

• Small amount of chopped cilantro (optional)

Batter

• 4 eggs (separated)

• Flour (for dusting peppers)

Frying

• Cooking oil

Step-by-Step Instructions

1. Prepare the Poblano Peppers

1. Choose peppers that lay flat and are easy to handle.

2. Make a small slit along the side.

3. Remove the seed cluster and scrape out remaining seeds.

4. Roast the peppers over heat (stove or grill) until the skins char.

5. Place them in a bowl and cover with plastic wrap so they steam.

6. After steaming, gently peel off the charred skin.

2. Make the Meat Filling

1. Brown the ground beef in a pan until it loses its red color.

2. Drain excess grease.

3. Add:

   • diced onion

   • bell pepper

   • carrot

4. Grind cumin, peppercorns, garlic, and a little salt together.

5. Add the spice mixture to the pan.

6. Add:

   • diced potato

   • about 1 tsp chicken bouillon

   • small splash of water

7. Stir well.

8. Cover and cook on medium-low until potatoes soften.

3. Make the Salsa (Sauce)

1. Heat oil in a pan.

2. Sauté:

   • onion

   • green onions

   • bell pepper

3. When softened, add:

   • garlic

   • jalapeño

4. Cook about 2 minutes.

5. Add:

   • diced tomatoes

   • 2 tsp chicken bouillon

   • 1½ cups water

   • cilantro (optional)

6. Simmer on medium-low.

4. Stuff the Peppers

1. Fill each roasted pepper with the meat mixture.

2. Add a few pieces of cheese inside.

3. Close the slit and secure with toothpicks.

5. Make the Egg Batter

1. Beat 4 egg whites until stiff peaks form.

2. Gently fold in the 4 egg yolks.

6. Fry the Chile Rellenos

1. Heat oil in a frying pan.

2. Lightly dust each stuffed pepper with flour.

3. Dip the pepper in the egg batter.

4. Carefully place in hot oil.

5. Fry until golden brown, turning once.

6. Remove and drain on paper towels.

7. Serve

1. Spoon salsa onto a plate.

2. Place the chile relleno on top.

3. Cut open and enjoy the melted cheese and filling.

✅ Result:
Crispy battered poblano peppers stuffed with seasoned beef, potatoes, and cheese, served with a savory tomato sauce.