Chiles Rellenos with Picadillo Filling
- 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.