Guest Author - Susan Stewart
Chile Rellenos are easy to make and a great way to use up leftovers and/or what's in the fridge! These are great served anytime, and can be part of the Big Mexican Breakfast. Here's a basic recipe and a few variations. Use your imagination, and create your own fillings!
Chiles Rellenos – with Meat
(for 6 people)
For the filling:
12 oz. Ground beef
1 small potato
1 carrot
12 green or black olives
2 oz. raisins
1/2 small onion
1 small tomato
2 tablespoons vegetable oil
For the peppers:
12 large poblano chilies
8 oz. soft white cheese, such as Monterey jack
1 cup oil
2 serrano chilies
3 sprigs cilantro
3 tablespoons flour
2 large tomatoes
1 bay leaf
4 eggs
To make the filling: peel the potato and carrot, dice, and cook in boiling, salted water until tender. Pit and chop the olives. Roast the tomatoes, puree, and strain to remove as many seeds as possible. Season the ground beef with salt and pepper, and sauté with the onion. Drain off fat. Add the chopped ingredients and the raisins. Mix gently and set aside.
For the chilies: Roast the chilies, carefully make a length-wise slit in each one and peel and de-seed. Stuff with the filling.
Beat the egg whites until they form peaks, the gently stir in the yolks. Coat the stuffed chilies in flour, then dip in the egg mixture. Fry in very hot oil over low heat until they turn golden-brown. Keep cooked chilies warm, while cooking the rest.
Blend the tomato, onion, garlic, Serrano chilies, with a little water and salt. Heat through.
Serve the chile rellenos with the tomato-chile sauce and grated cheese.
Variations:
Cheese filling – follow the Chile Rellenos with Meat recipe above, but stuff with Monterey Jack cheese and serve with avocado slices
Tuna filling – follow the Chile Rellenos with Meat recipe above, but to make the filling, drain and flake a can of tuna fish, add half a finely chopped onion, and two tablespoons of mayonnaise.
Bean filling – follow the Chile Rellenos with Meat recipe above, instead using refried beans as a filling
