Chiles Rellenos With Cheese and Ground Beef

 in Favorite Recipes by

Provided by Isabel Burton for the September 2022 issue of MansfieldNOW Magazine.

  • 6 poblano peppers
  • 1 cup vegetable oil, plus extra for browning (divided use)
  • 1 lb. ground beef
  • 1/2 onion, chopped
  • Garlic powder, to taste
  • Pepper, to taste
  • Salt, to taste
  • 10 oz. Jack cheese and mozzarella cheese, shredded
  • 6 eggs, separated
  • 1 tsp. salt for seasoning
  • 1/2 cup all-purpose flour
  1. Char the peppers over the open flame of a gas grill or stove, turning occasionally until all sides are charred.
  2. Transfer the peppers to a bowl; cover with plastic wrap. Allow the peppers to rest for 5 minutes.
  3. Remove the skins and seeds of the poblano peppers.
  4. Cut a slit down the side of each pepper.
  5. Place a skillet on the stove; add a little oil to the brown ground beef; seasonwith onions, garlic powder, pepper and salt.
  6. Put the shredded cheese and beef mixture inside the peppers. Seal closed with a toothpick.
  7. Make a batter by beating egg whites in the bowl of a stand mixer with the whisk on medium, until they turn stiff. Turn the mixer on low; add the yolks,one at a time, until all are added. Add the salt.
  8. Heat the 1 cup oil in a large frying pan on medium-high. Place flour on a plate; coat the chiles in the flour. Dust off the excess flour; dip the chiles into the mixing bowl and cover with the egg batter.
  9. Get a spatula. Place the chiles in the hot oil. Brown on both sides. Remove from the pan; drain the excess oil on a paper towel; serve.