Mexican Stuffed Peppers (Chiles Rellenos)

Recipe Ingredients

8		Bell peppers
2		Green onions - minced
1 teaspoon	5ml	Minced garlic
1/2 teaspoon	2.5ml	Thyme
1/2 teaspoon	2.5ml	Minced cilantro
1/2 cup	118ml	Grated Monterey Jack
1 cup	62g / 2.2oz	Flour
		Oil for frying
1 tablespoon	15ml	Lard
2 tablespoons	30ml	Finely minced onions
8 oz	227g	Ground chuck
1 tablespoon	15ml	Minced parsley
2 tablespoons	30ml	Raisins
12 oz	340g	Flat beer
1		Egg beaten + 1 beaten white
		Salt and pepper

Recipe Instructions

Roast the peppers:

Blacken the peppers over an open flame. When cracked and black, put into a paper or plastic bag (wait a minute for the peppers to cool if using plastic). Secure the bag and let stand for 30 minutes. Peel the peppers under running water. Make a slit lengthwise down the pepper and carefully remove the seeds.

Melt the lard in a pan and add the onions, green onions, garlic and ground beef. Cook over high heat until well browned. Pour off excess fat and toss in the thyme, parsley, cilantro and raisins.

Heat through and divide the mixture among half of the peppers. Secure with toothpicks and stuff the remaining peppers with grated cheese. Beat the beer into the flour and add the egg to form a batter. Let stand for at least 30 minutes, correcting the texture with an additional egg yolk or more flour.

Heat the oil to 350F. Dip each pepper into the batter allowing excess to run off. Fry the peppers until golden, drain well and serve one of each pepper per person.

Source:
Taste of Home magazine, Aug/Sep 1995

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