Chile Rellenos With Ground Pork and Tomatoes
photo by ChefLee
- Ready In:
- 1hr 15mins
2-8 stuffed peppers
- 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.
- 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.
- Put the peppers into a ziploc bag and keep it sealed for about 30 minutes to allow the peppers to "sweat".
- Meanwhile, cook your pork in a skillet until no longer pink then drain it and place in a mixing bowl.
- Put your cheese in with the hot pork and mix it around, allowing it to melt a little with the meat.
- 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.
- In the foil where your peppers were, spread out your flour.
- 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.
- 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.
- 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.
- 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).
- Dip the stuffed, floured peppers carefully into the egg mixture to coat then lay them gently into the hot oil.
- Fry until golden brown and then turn with a spatula to brown the other side.
- Remove to a plate and serve with your favorite queso sauce or salsa!
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