How to Make Chiles Rellenos

Chiles rellenos are stuffed peppers, a wonderful and delicious Mexican dish. While the recipe is a bit complex, the finished product is well worth the effort. Here is the process of making chiles rellenos, step by step.

Things You'll Need

• 4 to 6 poblano chiles
• 1/2 lb. of ground pork, beef, or chicken
• 1 large onion, chopped
• 1 small tomato, chopped
• 1 cup of grated cheese
• 3 eggs
• Oil for frying
• Flour for dredging
• Egg beater

Instructions

1. Understand the whole process. To make chiles rellenos, there are four basic steps: roast the peppers, prepare the stuffing, prepare the batter and stuff and fry the peppers.

2. Roast the peppers. Begin by roasting the peppers under a broiler or over an open gas flame until they have evenly charred or blistered skins (about 4 minutes). Set the peppers aside to cool and begin making the stuffing.

3. 

   Prepare the stuffing. Coarsely chop the onion and tomato and cook in a large saucepan for ten minutes. Add the ground meat and brown it, breaking up clumps of meat as you go.

4. 

   Finish preparing the peppers. Take the peppers and carefully remove the skins, which should peel off. With a sharp knife, make a lengthwise cut on the side of each pepper. Pull out any seeds or veins and rinse the peppers off.

5. Stuff the peppers. Place a small amount of cheese in each pepper and then stuff the peppers with the stuffing, being careful not to overfill.

6. Prepare the batter. Take the eggs and separate the yolks and whites. Beat the egg whites with an egg beater until they are creamy and smooth, with the texture of whipping cream. Gently beat the yolks by hand and then mix the yolks into the whites with a spoon.

7. Take a half cup of flour and distribute it across a large plate. Gently dredge each pepper in the flour and then dip into the batter, letting the excess drip off a bit.

8. Fry the peppers in oil until they reach a golden brown color. Let them cool and drain on paper towels before eating.