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Chiles Rellenos with Picadillo Filling
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Green Chiles with Meat Filling

Kate Ransdell


  • 8 mild green chiles, such as Anaheim or Poblano
  • For Filling:
  • 1/2 lb (.2 kg). coarsely ground beef
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 2 tomatoes, diced
  • 1/2 cup (125 ml) seedless raisins
  • 1/2 tsp (2 ml) salt
  • 1 carrot, diced fine
  • 1 potato, diced fine
  • 1/2 tsp (2 ml) grated lemon peel
  • 2 tbsp (30 ml) slivered almonds
  • For Batter:
  • 1 cup (225 ml) dry breadcrumbs
  • 4 eggs, separated
  • 1/4 tsp (1 ml) salt
  • Vegetable oil for frying
  • Your favorite salsa fresca
  • Garnish with fresh chopped cilantro and sour cream
  • Preheat broiler.
  • Make small slit at stem end of each chile and place on shallow pan 2 inches from heat.
  • Broil chiles 4 - 5 minutes, turning frequently until blistered.
  • Immediately place chiles in zip top bag and let stand for 10 minutes.
  • Remove from bag.
  • Leaving stem on, peel skin from chiles.
  • Carefully make slit down one side of each chile and remove seeds and membrane with small scissors.
  • In a skillet, brown the meat, add onion and garlic and cook until onion is translucent.
  • Add remaining ingredients, except almonds.
  • Simmer 30 minutes; then add slivered almonds.
  • Stuff the prepared chiles with the meat mixture.
  • Coat each chile with breadcrumbs and refrigerate for 20 minutes.
  • In a bowl beat the egg whites until stiff.
  • In another bowl beat the yolks with the salt until thick and lemon-colored.
  • Fold into the whites.
  • Heat 1/2" of oil in a large skillet.
  • Dip the chiles in the egg mixture and fry, one at a time, until puffy and golden, about 3 minutes.
  • You may have to spoon oil over top of chile while frying.
  • Drain on paper towels and keep warm in 200 degree (90 C.) oven while fixing remaining chiles.
  • Serve topped with salsa, cilantro and sour cream.

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