Stuffed Poblano
Pepper
--Chili Relleno's--
Stuffed Poblano Peppers is not hard to make, but can be a little
bit time consuming.
Make sure you buy the largest Polano Peppers that you can find,
and get a few extra's as some of them just fall apart. So for like 4
peppers, you might want to buy 6 or 8.
Now IF the peppers fall apart after broiling, you can always just
cut them up and add to another different sauce (like sloppy joe's,
egg's and peppers, meat ball sandwiches, or even a spaghetti
sauce).
Poblano Peppers are a mild form of "flat" like green pepper.
INGREDIENTS:
4-6 large Poblano Peppers
1/2 dozen medium Egg's (separated in separate bowls)
Flour
(Olive) Oil
for frying (about 1/2 inch in large saute pan)
a good handful of Mexican shredded Cheese (Queso
Fondito; it looks like shredded Mozzarella but tastes oh so much
better; if you can't find it, then use shredded Mozzarella Cheese)
1/4 to 1/3 lb or more of Ground Beef or Ground Sirloin
small Tomato, diced up
small Onion, diced up
pinch of Chili Powder or dash of Hot Sauce
Toothpicks and large Ziplock baggies
Salsa or seasoned Tomato Sauce

DIRECTIONS:
You are going to want to cut off the very top stem and remove
seeds, discard.



























Line up Peppers on foiled lined cookie sheet, and BROIL on both
sides till slightly charred.
KEEP AN EYE ON IT.

Put Peppers in large ziplock bag and close up so they can
"steam". Steaming the Peppers allows for their skin to be able to
peel off easy, which is what you're going to do in a bit.








































Now you're going to want to add your diced up Tomatoes and
Onions & Chili Powder  to the Ground Beef. Brown in pot, then
set aside. Now separate the Egg's into 2 different bowls. With an
electric hand beater (easier) or a whisk, beat up the Egg Whites
until they are POOFY. Do the same with the Yolks. Then add the
Yolks to the Egg Whites and beat up again.


























Your peppers have had plenty of time now to steam. Remove
Peppers from ziplock, and "gracefully" remove the outer charred
skin from each. This is where it takes time.
Now you're going to want to stuff some of them with the Ground
Beef mixture, and the others with the shredded Cheese. Secure
the opening with toothpicks
(count them).
Dredge (pull through) the Flour, dip into Egg mixture and begin
to fry in hot oil, being
VERY careful when turning over to brown.
Do NOT crowd them in the pan.









































Fry till golden. Drain on paper towels for a moment then plate.
Now at this point, if you want, you can store in a tupperware like
container in your frig for later use, keeping separate but only for
1-2 days. If this is the case, then later on you'll want to bake
them, topping them with seasoned Tomato Sauce and Cheese.
Use spray oil on your baking pan, pour just a bit of Tomato sauce
and swirl on bottom so Peppers won't stick, top Peppers with
more sauce and Cheese and bake till Cheese melts. Otherwise,
we can just move on.
Top each Poblano with shredded Cheese and pour a bit of
heated Sauce under and around and serve.
SEASONED TOMATO SAUCE
For this recipe, going overboard
isn't necessary. If you want you
can simply buy a can of Enchillada
Sauce and heat up.
If you want to, you can also just
take a couple of small cans of
unflavored Tomato Sauce and stir
in pinches of Salt, Pepper, Garlic
Powder, Onion Powder and a dash
of Red Pepper (flakes) OR  pinch
of Chili Powder OR dash of Hot
Sauce to taste, then heat up.
   
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