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    You are in: Home / Recipes / Chile Rellenos With Ground Pork and Tomatoes Recipe
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    Chile Rellenos With Ground Pork and Tomatoes

    Chile Rellenos With Ground Pork and Tomatoes. Photo by Chef*Lee

    1/1 Photo of Chile Rellenos With Ground Pork and Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    1 hrs

    15 mins

    Chef*Lee's Note:

    I love chile rellenos but sometimes you want a little more than just cheese in the pepper. I made these with ground pork and tomatoes along with the cheese! Hope you like them!!

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    Ingredients:

    Serves: 2-8

    Yield:

    stuffed ...

    Units: US | Metric

    Directions:

    1. 1
      NOTE: The pork and cheese mixture is enough to stuff 8 poblano peppers. Simply increase your peppers, flour, and egg according to how many peppers you will be stuffing. I usually just stuff 2 peppers and then we just eat the leftover stuffing in tacos but sometimes stuff 8 peppers if having guests.
    2. 2
      Roast your peppers on a foil-lined baking sheet at 425 degrees F for 20 minutes or until their skins start to blister and char a little bit. Turn them over halfway through.
    3. 3
      Put the peppers into a ziploc bag and keep it sealed for about 30 minutes to allow the peppers to "sweat".
    4. 4
      Meanwhile, cook your pork in a skillet until no longer pink then drain it and place in a mixing bowl.
    5. 5
      Put your cheese in with the hot pork and mix it around, allowing it to melt a little with the meat.
    6. 6
      After the 30 minutes, carefully remove the skins on your poblanos. (As much as you can without tearing up the pepper--it's o.k. if a little stays on.
    7. 7
      In the foil where your peppers were, spread out your flour.
    8. 8
      Cut a "T" shape (top of the "T" being at the stem of the pepper) into your peppers carefully and remove the seeds then lay them into the flour on their outsides.
    9. 9
      Put a little of the pork and cheese mixture into the pepper, sprinkle with tomatoes then close the pepper up and secure it with a toothpick.
    10. 10
      Beat the egg white in a medium bowl until stiff. Beat the egg yolk lightly in a small bowl then fold into the egg white and gently fold them together.
    11. 11
      Pour oil about 1/4 inch deep into a large frying pan. Heat the oil to about 365 degrees F. (doesn't have to be exact, just hot).
    12. 12
      Dip the stuffed, floured peppers carefully into the egg mixture to coat then lay them gently into the hot oil.
    13. 13
      Fry until golden brown and then turn with a spatula to brown the other side.
    14. 14
      Remove to a plate and serve with your favorite queso sauce or salsa!

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    Ratings & Reviews:

    • on November 06, 2013

      55

      We really liked these and the batter technique was excellent. The only thing we would change would be to spice up the meat mixture a little next time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2012

      55

      These turned out great! I've never battered anything this way before, but it was just right for a relleno! Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chile Rellenos With Ground Pork and Tomatoes

    Serving Size: 1 (93 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 848.4
     
    Calories from Fat 548
    64%
    Total Fat 60.9 g
    93%
    Saturated Fat 24.2 g
    121%
    Cholesterol 281.7 mg
    93%
    Sodium 324.8 mg
    13%
    Total Carbohydrate 22.3 g
    7%
    Dietary Fiber 6.0 g
    24%
    Sugars 1.9 g
    7%
    Protein 52.9 g
    105%

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