Chiles Rellenos

Name: Chiles Rellenos
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: Guatemala
Ingredients: 6 poblano or pimiento peppers; 1 lb ground beef or pork; 1 onion, chopped; 2 tomatoes, chopped; 2 tbsp raisins; 1 tbsp capers; 2 hard-boiled eggs, chopped; 4 eggs, separated, for the batter; Flour, for dredging; Vegetable oil, for frying; Tomato sauce, for serving

6 servings30 min prep30 min cookMedium Guatemala

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The Story Behind It

The Tale of Chiles Rellenos

Chiles rellenos, stuffed, battered, and fried peppers, trace back to Mexican and Central American colonial-era cooking, where the technique of stuffing chiles likely developed in kitchens like those of Puebla, Mexico, and spread across the region. In Guatemala the dish took on its own regional character, often stuffed with a mix of meat and vegetables.

Ingredients

Scale:· 6 servings

6 poblano or pimiento peppers
1 lb ground beef or pork
1 onion, chopped
2 tomatoes, chopped
2 tbsp raisins
1 tbsp capers
2 hard-boiled eggs, chopped
4 eggs, separated, for the batter
Flour, for dredging
Vegetable oil, for frying
Tomato sauce, for serving

Instructions

1Roast the peppers until the skins blister, then peel, slit open, and remove the seeds, keeping the stems intact.
2Brown the ground meat with the onion and tomato, stir in the raisins, capers, and chopped hard-boiled egg, cook until well combined, then cool.
3Stuff the peppers carefully with the meat filling and secure with toothpicks if needed.
4Beat the egg whites to stiff peaks, then fold in the yolks to make a light batter.
5Dredge the stuffed peppers in flour, then dip in the egg batter.
6Fry in hot oil until golden on all sides.
7Serve with warmed tomato sauce spooned over the top.

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