Mexican Stuffed Peppers (Chiles Rellenos)

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Servings: 8 Difficulty: Advanced
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Crispy battered peppers stuffed with savory spiced meat and cheese
Mexican Stuffed Peppers (Chiles Rellenos recipe image
Mexican Stuffed Peppers (Chiles Rellenos recipe image
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Mexican Stuffed Peppers (Chiles Rellenos)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 302.9

Description

These classic Mexican stuffed peppers, or Chiles Rellenos, offer a delightful contrast of textures and flavors. The poblano peppers are roasted until charred, then peeled and filled with a hearty mixture of seasoned ground beef, onions, garlic, and sweet raisins, alongside a version filled with melted Monterey Jack cheese. Each pepper is dipped in a light, beer-battered egg coating and fried until golden brown and crispy. This dish is perfect for festive gatherings, family dinners, or as a substantial appetizer. The combination of savory meat, sweet notes, and rich cheese creates a balanced and satisfying meal that captures the essence of traditional home-style Mexican cooking.

Ingredients

Directions

  1. Roast the peppers over an open flame or under a broiler until the skin is blackened and blistered.
  2. Place the roasted peppers in a plastic or paper bag and seal tightly; let sit for 30 minutes to steam.
  3. Peel off the charred skin under running water, then make a lengthwise slit and remove seeds and membranes.
  4. In a skillet, melt lard over medium-high heat and saut&# 195;© minced onions and garlic until softened.
  5. Add ground chuck to the skillet, breaking it up with a spoon, and cook until browned and cooked through.
  6. Drain excess fat, then stir in thyme, parsley, cilantro, and raisins; heat through and season with salt and pepper.
  7. Stuff half of the prepared peppers with the meat mixture and the other half with grated Monterey Jack cheese.
  8. Secure the openings of the stuffed peppers with toothpicks to keep the filling inside.
  9. In a bowl, whisk together beaten egg, egg white, flour, and flat beer to form a smooth, thin batter.
  10. Let the batter rest for 30 minutes, adjusting consistency with more flour or egg yolk if needed.
  11. Heat oil in a deep fryer or large pot to 350ðF (175ðC).
  12. Dip each stuffed pepper into the batter, ensuring it is fully coated, and let excess drip off.
  13. Fry the battered peppers in batches until golden brown and crispy, about 2-3 minutes per side.
  14. Remove from oil and drain on paper towels before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 302.9kcal
% Daily Value *
Total Fat 1.3g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 11.6mg1%
Total Carbohydrate 64.8g22%
Dietary Fiber 7.6g31%
Sugars 10.7g
Protein 8.7g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chiles rellenos, mexican food, stuffed peppers, ground beef, fried peppers, beer batter, poblano peppers, monterey jack, appetizer, dinner party, spicy, comfort food, traditional, vegan
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