Chile Relleno
You know you’ve made something yummy when your husband calls you from work and says, “Honey, this stuffed pepper is the bomb!”
The other day I made Chile Relleno–stuff peppers– a Mexican dish. It was the first time I’d ever made it, but have had and enjoyed the ones my mom makes and others I’ve had at restaurants. I didn’t have the gumption to try it out until the other night. And on top of that, I just made it up as I went along.
Sharon’s Chile Relleno
Ingredients:
- Poblano Peppers (as many as the number of servings you are making
- 1 lb Ground beef
- 1/2 Onion (I like red onion best)
- 1-2 Garlic cloves
- Salt & Pepper
- 2 eggs (for 4 peppers)
- 1.5 cups crumbed pecans
- 2 tbs flour (rice flour can be substituted for those with a gluten intolerance/allergy)
- 1.5 to 2 cups beef stock
Roast the peppers over an open flame. When the skins are black, take them off the flame to cool. Scrape the black part off as well as you can. Cut them down one side and cut out the seeds from the center. Set aside. Crumb pecan and add 2 tbs of flour in one bowl for coating. Beat eggs in seperate bowl. Cook the ground beef with onion, garlic, salt and pepper to taste. Once cooked, stuff the peppers with the ground beef mixture. (Set aside left over beef for gravy.) Use 3-4 toothpicks to “reseal” the pepper. Dip in egg and coat with pecan mixture. Bake in over at 350 degrees for 25-30 minutes. With any left over beef, add beef broth and an additional 2 tbs of flour. Stir over low heat to thicken into a gravy.
Serve the chile relleno on a bed of rice with gravy on top and a side of your favorite veggies.