Recipe#12562

Title: Chiles Rellenos 10

From: "Don McWhirter" mcwhirte@lcc.net 
 Newsgroups: rec.food.recipes 
 Subject: Chili Rellenos 
 Date: 10 Mar 1999 05:47:52 -0700 
 Message-ID: <7c40gb$9r0@atlas.lcc.net> 

1 lb ground beef
 1/4 teaspoon salt
 1/4 teaspoon pepper
 1/4 teaspoon ground cumin
 3/4 teaspoon garlic powder
 1 carrot; peeled and diced
 1/2 russet potato washed; peeled and diced
 2 slices bacon; chopped
 4 large poblanos; washed
 3 large eggs; separated
 1/4 teaspoon all-purpose flour
 1 1/2 cups vegetable oil
 Place beef in large bowl. Mix in salt, pepper, cumin and garlic
 powder.  Transfer to skillet and cook over medium-high heat until
 meat loses all its red color, about 20 minutes. Add carrot, potato
 and bacon; cook 10 minutes more. Remove from heat and reserve.
 Place poblanos over hot grill about 20 seconds. Remove skin when
 peppers are cool enough to handle. Make a lengthwise slit in each
 (do not cut pepper in half; leave whole) and remove seeds. Place
 about 4 ounces meat mixture in each; reserve. Beat egg whites in
 electric mixer bowl on medium speed until stiff, about 5 minutes.
 Add flour, then egg yolks and beat 1 more minute.
 In deep fryer, heat oil to 375 degrees. Place a "bed" of egg batter
 about twice the size of a pepper into hot oil. Place a pepper on
 top, then cover pepper completely with more batter. Carefully
 "splash" oil over batter with a spatula until batter turns a golden
 color. Remove pepper with spatula; drain on paper towel; serve.
 Repeat for remaining peppers. Makes 4 servings.