Beef Stuffed Chile Rellanos Recipe

How to make it

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• Place whole peppers over an open flame or under the broiler.
• Roast turning frequently until evenly black and blistered.
• Remove from heat and place in a plastic bag to let sweat for awhile.
• While the peppers are sweating place ground beef in a skillet over medium-high heat.
• Cook stirring to crumble until evenly browned.
• When beef is fully cooked add onion, garlic and tomato then cook for a few more minutes.
• Season to taste with salt and pepper.
• Remove peppers from bag and peel off burnt skin.
• Run peppers under cool running water to rinse away any burnt pieces.
• Make a small vertical slit in the side of the peppers and remove seeds and veins.
• Stuff each pepper halfway with the ground beef mixture then fill the rest of the way with shredded cheese.
• Close slits and secure with toothpicks.
• Whip egg whites in a large glass or metal bowl until thick and fluffy.
• Add egg yolks and whip for a minute to blend in.
• Meanwhile heat 1/4 inch of oil in a large heavy skillet over medium high heat.
• Coat stuffed peppers with a light dusting of flour then dip them in the egg so they are fully covered.
• Carefully place in hot oil and fry on both sides until golden.
• Drain on paper towels then serve on a large platter.