Saturday, April 23, 2005

Stuffed Chilies Rellenos


6 Poblano chilies
1/4 c. onion, chopped
Cooking oil for deep frying, plus 1 1/2 tsp. for sauteeing
1/2 lb. ground beef
1/2 lb. Monterey Jack cheese
2 eggs, separated
2 tbsp. flour
1/2 med. sliced onion
1/2 (1 lb.) can stewed tomatoes
1/2 c. beef or chicken broth

Toast chilies on hot grill; remove and keep wrapped in damp cloth 15 to 20 minutes. Saute chopped onion in oil; add beef, salt and pepper to taste. Brown meat and set aside. Slice cheese into strips the size of the chilies and set aside. Mix egg yolks with flour until smooth. Beat egg whites until stiff; fold whites into yolk mixture and set aside. Saute sliced onion in 1 1/2 tsp. oil; add tomatoes and broth. Simmer about 5 minutes.

Remove skin from chilies. Make small slits in sides of peppers; remove veins and seeds. Stuff meat mixture and cheese strips into slits. Dip peppers in egg mixture; deep fry in hot oil until golden brown. Drain before serving.


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