Name: Stuffed Chiles - Chiles Rellenos
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 6 large poblano chiles; Flour for dredging; 2 large eggs (beaten, free range); Vegetable oil for frying; 2 tbsp olive oil (30 ml); 1 lb ground beef (450 g); 1 large onion (chopped); 2 cloves garlic (chopped); 2 large tomatoes (seeded and chopped); 1 large jalapeno (finely chopped); 1/4 cup raisins (60 ml); 1/4 cup chopped pimiento-stuffed olives (60 ml); 1/2 tsp dried oregano (2 ml); Salt (to taste); freshly ground pepper (to taste); 3 large tomatoes (seeded and chopped); 1 large onion (chopped); 2-4 cloves garlic (chopped); 1 cup chicken stock (250 ml); 1 tbsp olive oil (15 ml); Salt

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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: people

Calories: 481kcal

Ingredients

General

For the filling:

2 tbsp olive oil 30 ml
1 lb ground beef 450 g
1 large onion chopped
2 cloves garlic chopped
2 large tomatoes seeded and chopped
1 large jalapeno finely chopped
1/4 cup raisins 60 ml
1/4 cup chopped pimiento-stuffed olives 60 ml
1/2 tsp dried oregano 2 ml
Salt to taste
freshly 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 250 ml
1 tbsp olive oil 15 ml
Salt

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.