Beef & Cheese Stuffed Chile Rellenos with Red Sauce

  1. 6 Poblano chiles
  2. 1 Sliced queso fresco or Monterey Jack cheese
  3. 4 Eggs
  4. 1 Flour
  5. 1/2 lb Ground beef
  6. 2 tbsp Chopped onion
  7. 1 Garlic salt to taste
  8. 1 Oil to fry
  9. Red sauce
  10. 2 Roma tomatoes
  11. 2 clove Garlic
  12. 1 pinch of chicken bullion
  13. 1/2 Onion
  14. 1 1/2 Jalapeño
  15. 1 Garlic salt to taste
  1. Start by toasting your chiles on top of the burners or on a foil lined baking sheet in the broiler You want to blister them where they blacken because u will peel that off after Once charred add your toasted chiles to a bag and close right let them steam for 5 minutes or so When steamed peel off the charred skin and set chiles aside
  2. Now cook your ground beef with 2 tbsp of chopped onions and garlic salt to taste drain any oil and let cool
  3. Now add some flour to a plate and set aside Separate your eggs from the whites with a hand mixer on high whip your egg whites till thick peaks form about 4 minutes or so now add in your yolks and incorporate well your egg batter will be nice and thick
  4. Cut your chiles right in the middle with a small spoon take out the seeds add your ground beef and slice of cheese do not over stuff roll in flour keep filling closed and try not to get any flour inside chile Now heat your oil on medium heat Holding floured chile together and dip into batter add to hot oil fry till golden and let drain on paper towels
  5. Red sauce: add tomatoes garlic onion amp jalapenos to a small pot with water boil till tomatoes are soft Once softened add to a blender with seasonings and some of the boiled water check seasonings to taste if ok add back to empty sauce pan and cook for about 10minutes turn off
  6. Now plate chiles with red sauce then chile and too with more sauce enjoy!!

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