Thursday, December 1, 2011

Mexican Stuffed Peppers: Chiles Rellenos Ole!

Happy December! I can't believe its already after thanksgiving and 24 days before Christmas. Its true, time flies in your old age! Well, here is a recipe that will help warm you up during this cold winter, so you gotta try it out!

I was at the asian market today (wearing shorts of course) and saw some poblano peppers on sale, quite cheap! I really wanted to try Chiles Rellenos, but I know how fattening they are so I never got around to ordering them in a restaurant. This recipe is much healthier for you, and packed full of flavor!

4 Poblano Chili Peppers (Can use regular Bell Peppers)
1/2 lb ground beef
15 oz can tomato sauce
1 onion chopped
2-3 garlic cloves chopped
1 tbsp fresh oregano or 1/2 tsp dried
1 tsp cumin powder
1 tsp chili powder
3 eggs
1/4 cup flour and or corn flour
1/2 tsp baking powder
1 cup shredded cheese
Chiles in Adobo Sauce

Char the peppers over fire until they are blackened and put them all into a paper bag to steam. The skins should be easily removed. Once the char is removed, gently open and scrape the seeds out, but be careful, you want the pepper to remain whole.

In the mean time while the peppers are steaming, beat your eggs, flour, pinch of salt and baking powder in a bowl and set aside.

In a saute pan, brown the beef, drain the fat and cool. Add some of the adobo sauce and a couple chiles from the adobo, not too much it will be spicy! Add salt, cumin, chili powder and half of the oregano and set aside.

In another pan, saute the onions in a little oil until translucent, add garlic and cook for a minute and then add the tomato sauce, some oregano and a pinch of salt. Allow this to simmer for about 10 mins.

When the tomato sauce is done simmering, pour it into a small baking dish and add a little more oregano. Next, stuff the peppers with the meat mixture and place the pepper in the sauce. Top with a little bit of the cheese, then pour the egg mixture over the top and add the rest of the cheese. Bake for about 30 minutes at 375F. The eggs should puff and brown slightly.


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