Chiles Rellenos Con Carne

READY IN: 50mins
Recipe by breezermom

Wonderful stuffed poblano chiles, with a meaty filling. Adapted from the Junior League of El Paso's Cookbook Seasoned with Sun. Posted for ZWT5!

Top Review by DailyInspiration

Absolutely delicious chili rellenos! We love stuffed poblano peppers -- they are so flavorful and mild in heat. The combination of the ingredients was so flavorful and the sauce was not overpowering. Now I don't have to go to my local Mexican restaurant for this dish -- I can make it at home and have leftovers!!!! I did; however, cut the recipe in half because it is just the two of us. But, I do like the idea of making a larger batch for Company dinners. Made for the Newest Zaar tag, November, 2011.

Ingredients Nutrition


  2. Cook ground pork and ground beef in a skillet over medium high heat. Add onions and cook until tender. Drain fat from the meat and onions.
  3. Add salt, raisins, almonds, cloves, coriander, and garlic. Add enough stock to moisten; cook until thick. Reserve remaining stock for sauce.
  4. Roast chilies and remove outer skin. Slit each chile down the center, just enough to remove as many seeds as possible and fill chiles with meat. If desired, you can add some shredded monterrey jack cheese. Secure with a toothpick if necessary.
  6. Beat egg whites until stiff; beat the yolks until thick and then fold gently into the egg whites. Add flour and mix well; add salt. Using a large spoon, dip stuffed chiles into batter. Drop into 1/2 inch hot oil and fry until brown on both sides. Remove chiles and drain on paper towels.
  8. Brown flour in the shortening. Add beef stock and tomato sauce and cook 5 minutes. Pour sauce over stuffed chiles and serve.

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