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.

Prep Time 5

Cook Time 45

Total Time 50

Servings people

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.