Stuffed Chiles – Chiles Rellenos

A simple recipe that produces a starter, canape/appetiser, side-dish that will make people queue up straight again. Stuffed Chiles – Chiles Rellenos are superb nibble of stuffed chillies in a fried batter. Add the simple but amazing sauce and you have a meal on its own. These Mexican delicacies are divine and amazingly simple to cook.

Stuffed Chiles – Chiles Rellenos

Soft and delicate but with a kick of heat makes these the perfect appraiser on a cold evening. These have proven to be a very popular recipe.

4.86 from 61 votes

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Course: Side Dish

Cuisine: Mexican

Keyword: Beef, Chicken Stock, Chiles Rellenos, Chillies, Eggs, Raisins, Stuffed Chiles, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 people

Calories: 481kcal

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Ingredients

 

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General

• ▢ 6 large poblano chiles
• ▢ 2 large eggs beaten, free range
• ▢ Flour for dredging
• ▢ Vegetable oil for frying

For the filling:

• ▢ 2 tbsp olive oil
• ▢ 1 lb ground beef
• ▢ 1 large onion chopped
• ▢ 2 cloves garlic chopped
• ▢ 2 large tomatoes seeded and chopped
• ▢ 1 large jalapeno finely chopped
• ▢ 1/4 cup raisins
• ▢ 1/4 cup pimiento olives
• ▢ 1/2 tsp dried oregano
• ▢ salt to taste
• ▢ ground pepper to taste

For the sauce:

• ▢ 3 large tomatoes seeded and chopped
• ▢ 1 large onion chopped
• ▢ 2-4 cloves garlic chopped
• ▢ 1 cup chicken stock
• ▢ 1 tbsp olive oil
• ▢ Salt

Instructions

• Cook the chiles over an open flame or under a broiler until the skin is blistered and black all over.
  6 large poblano chiles
• 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 chilies from top to bottom and remove the seeds and core.
• Set the chilies 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.
  2 tbsp olive oil, 1 lb ground beef, 1 large onion, 2 cloves garlic
• Add the remaining ingredients and cook uncovered for 10 minutes.
  1 large jalapeno, 1/4 cup raisins, 1/4 cup pimiento olives, 1/2 tsp dried oregano, salt, 3 large tomatoes
• To prepare the sauce, combine the tomatoes, onion, garlic, stock, salt, and pepper in an electric blender and puree until smooth.
  2 large tomatoes, ground pepper, 1 large onion, 2-4 cloves garlic, Salt, 1 cup chicken stock
• Heat the oil in a skillet over high heat and cook the tomato mixture, stirring frequently, for 5 minutes.
  1 tbsp olive oil
• Fill the chilies 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.
  2 large eggs, Flour, Vegetable oil
• Spoon the sauce over the chilies and serve immediately.

Nutrition

Calories: 481kcal | Carbohydrates: 21g | Protein: 21g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 387mg | Potassium: 556mg | Fiber: 2g | Sugar: 12g