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Receta Mexican Stuffed Peppers (Chiles Rellenos)

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Raciónes: 8


Cost per serving $1.40 view details


  1. Blacken the peppers over an open flame. When cracked and black, put into a paper or possibly plastic bag (wait a minute if using plastic). Secure the bag and let stand for 30 min. Peel the peppers under running water. Make a slit lengthwise down the pepper and carefully remove the seeds. Heat the lard in a pan and add in the onions, green onions, garlic and grnd beef.
  2. Cook over high heat till well browned. Pour off excess fat and toss in the thyme, parsley, cilantro and raisins. Heat through and divide the mix among half of the peppers. Secure with toothpicks and stuff the remaining peppers with grated cheese. Beat the beer into the flour and add in the egg to create a batter. Let stand for at least 30 min, correcting the texture with an additional egg yolk or possibly more flour. Heat the oil to 350 degrees. Dip each pepper into the batter allowing excess to run off. Fry the peppers till golden brown, drain well and serve one of each pepper per person.


Nutrition Facts

Amount Per Serving %DV
Serving Size 193g
Recipe makes 8 servings
Calories 184  
Calories from Fat 95 52%
Total Fat 10.64g 13%
Saturated Fat 4.58g 18%
Trans Fat 0.35g  
Cholesterol 52mg 17%
Sodium 78mg 3%
Potassium 345mg 10%
Total Carbs 10.18g 3%
Dietary Fiber 2.3g 8%
Sugars 5.9g 4%
Protein 8.95g 14%
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