Beef Canapes Chili Eggs Fruit Mexican New Year North American Saute Side Dish

Stuffed Chiles – Chiles Rellenos

Stuffed Chilles - Chiles Rellenos - TheRecipe.Website
Susanh
Written by Susan H
Stuffed Chilles - Chiles Rellenos - TheRecipe.Website

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: Chillies
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 481kcal

Ingredients
 

General

For the filling:

For the sauce:

Instructions

  • Cook the chiles over an open flame or under a broiler until the skin is blistered and black all over.
  • 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.
  • Add the remaining ingredients and cook uncovered for 10 minutes.
  • To prepare the sauce, combine the tomatoes, onion, garlic, stock, salt, and pepper in an electric blender and puree until smooth.
  • Heat the oil in a skillet over high heat and cook the tomato mixture, stirring frequently, for 5 minutes.
  • 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.
  • Spoon the sauce over the chilies and serve immediately.

Nutrition

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