Description:

Green Chiles with Meat Filling

Source:

Kate Ransdell

Serves/Makes:8

Ingredients

• 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

Preparation

• 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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