air max 97 How To Make Chile Relleno Poblano Peppe

ridle098rh

Top each pepper with s
Chile Rellenos:Ingredients for Picadillo:5 or 6 med to large poblano peppers1# ground beef2 garlic cloves pressed or finely diced1/2 onion finely chopped1/2 red bell pepper cut into small cubes1/4 c raisins1/4 c green olives sliced1 8oz can tomato sauce1/2 c fresh cilantro chopped2 tbsp dry sherry or brandyInstructions:First prepare the poblano peppers by either steaming in a microwave dish or in a stovetop steamer just until they are fork tender. Don't make them too soft or they will fall apart when they are being filled. In a microwave steam for 45 sec to 1 1/2 min depending on wattage. On stove top about 5 min.Allow peppers to cool while the filling is preparedNext brown the ground beefStir in the onion and garlic and cook for 2 minAdd in all remaining ingredients except the poblano peppersSimmer for 15 to 20 min on med low heatIngredients for sauce:1/2 c onion finely chopped2 tbsp garlic pressed or finely diced2 tbsp butter2 8oz cans tomato sauce1 4oz can chopped gren chilis1/3 c white wine1/2 tsp beef bullion1/4 tsp dried oreganoInstructions:Melt butter in frying pan over med heatAdd onion and garlic, sautee until they become translucentStir in remaining ingredients and simmer on med low for 15 minPreparing Peppers:After peppers have cooled and while sauce is cooking [link widoczny dla zalogowanych], slice each pepper along it's side from stem half way to tip (only slice open one side so that your pepper forms a pouch that you can fill)With a spoon, gently scrape out seeds and discardIf desired [link widoczny dla zalogowanych], peel skin from peppers with the tip of a pairing knifeArrange peppers on a large plate or cookie sheet so that after each one is filled with meat, you can place them side by side until they are coated and ready to fryWhen filling is cooked, divide equally into each pepper using a spoon to transfer filling from pan to peppersEgg Coating Ingredients:5 eggs1 tsp saltInstructions:Separate eggsBeat egg whites with salt just until firm peaks are formedBeat yolks until thick and light yellow in colorFold yolks into whitesUse immediatelyAssembly and Cooking Instructions:Fill a frying pan with 1/4 inch oilHeat over med heat until a few drops of water sprinkled in the oil crackles when it hits the oilTake filled poblano peppers one at a time and carefully dip them into egg batter using a fork or spoon if needed to cover entire pepperPlace each pepper carefully into the hot oil and fry until light golden brownTurn pepper and fry other sideAs each pepper is removed, place it on a piece of paper towel to soak up excess oilServing Suggestions:
Chile Rellenos are traditionally made by filling chile poblano peppers with either cheese or a spiced meat filling called picadillo. They are then dipped in an egg batter and fried to give the pepper a crspy outer shell and then topped with a tomato sauce.
To keep the coating crispy [link widoczny dla zalogowanych], it's best to top the chilis with shredded cheese and serve the tomato sauce on the side in individual ramekins to be poured on just before they are eaten.
In the southern United States, Chile Rellenos can be found on the menus of many restaurants but the recipe doesn't seem to have reached into the middle or northern states. If you have never been lucky enough to try one of these peppers, this recipe is a must for you. It is a simple dish but looks elegant enough to serve at a casual dinner party.