Guatemalan Chiles Rellenos (Stuffed Peppers) Recipe

• 4 large poblano peppers
• 1/2 lb ground beef
• 1/2 lb ground pork
• 1 medium Yukon Gold potato, peeled and diced small
• 1 medium carrot, peeled and diced small
• 1/2 cup green peas (fresh or frozen)
• 1 small white onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup Roma tomato, finely diced
• 1/4 cup raisins
• 1/4 cup slivered almonds, toasted
• 1/2 tsp ground cumin
• 1/2 tsp ground allspice
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 4 large eggs, separated
• 1/2 cup all-purpose flour
• Vegetable oil, for frying
• 1/2 cup tomato sauce (for serving)

Guatemalan Chiles Rellenos Instructions

1. Place the poblano peppers directly over a gas flame or under a broiler, turning frequently until the skins are charred and blistered on all sides, about 8-10 minutes.
2. Transfer the roasted peppers to a bowl and cover with plastic wrap or a kitchen towel for 10 minutes to steam and loosen the skins.
3. Once cooled, gently peel off the charred skins from the peppers, being careful not to tear them. Make a small slit down one side of each pepper and carefully remove the seeds and membranes, keeping the peppers as intact as possible.
4. In a large skillet over medium heat, add a splash of vegetable oil and sauté the chopped onion until translucent, about 3 minutes. Add the minced garlic and cook for 1 minute more.
5. Add the ground beef and ground pork to the skillet, breaking up the meat with a spoon, and cook until browned and no longer pink, about 5-7 minutes.
6. Stir in the diced potato and carrot, and cook for 3 minutes. Add the green peas, diced Roma tomato, raisins, toasted slivered almonds, ground cumin, ground allspice, dried oregano, kosher salt, and black pepper. Mix well and cook until the vegetables are tender and the mixture is fragrant, about 8-10 minutes. Remove from heat and let cool slightly.
7. Carefully stuff each peeled poblano pepper with the cooled meat and vegetable filling, gently pressing the filling inside and closing the slit as much as possible.
8. Separate the eggs, placing the whites in a large mixing bowl and the yolks in a small bowl. Beat the egg whites with a mixer or whisk until stiff peaks form, then gently fold in the yolks until just combined to create a fluffy batter.
9. Lightly dust each stuffed pepper with all-purpose flour, ensuring they are evenly coated on all sides.
10. Dip each floured pepper into the egg batter, coating them completely and allowing any excess to drip off.
11. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the battered peppers and fry, turning occasionally, until golden brown and crisp on all sides, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
12. In a separate saucepan, heat the tomato sauce over medium heat until warmed through.
13. Place the fried peppers in the saucepan with the tomato sauce and simmer gently for 5-7 minutes, spooning sauce over the peppers to coat them evenly.
14. Serve the chiles rellenos hot, topped with extra tomato sauce if desired.