Guatemalan Chile Rellenos Recipe
The Guatemalan Chile Rellenos Recipe is a traditional dish that combines vibrant flavors and wholesome ingredients. It features roasted peppers that are stuffed with a variety of fillings, such as seasoned meat, cheese, or vegetables.
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Servings: 8 Servings
Calories: 439 kcal
Equipment
- Large skillet: Used for cooking the ground beef and sautéing onions and garlic.
- Shallow dish: Used for coating the peppers with flour, eggs, and breadcrumbs.
- Paper towels: Used for draining excess oil from the fried peppers.
- Serving platter: Used to present the Guatemalan Chile Rellenos.
Ingredients
- 8 bell peppers large
- 1 pound beef ground ground
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 cup rice cooked
- 1 cup cheese cheddar shredded
- 1/2 cup tomato sauce
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- 1/2 teaspoon salt
- 1/4 teaspoon pepper black
- Vegetable oil for frying
- 1 cup flour all-purpose
- 4 large eggs beaten
- 1 cup breadcrumbs
Instructions
Prepare the peppers:
- a. Wash the bell peppers thoroughly Rinse each pepper under cold water to remove any dirt or debris.
- b. Cut off the tops of the peppers and remove the seeds and membranes Use a sharp knife to remove the stem and scoop out the seeds and white membranes.
- c. Rinse the hollowed peppers with cold water Give the hollowed peppers a quick rinse to ensure they are clean.
- d. Pat the peppers dry with a paper towel Gently pat the peppers with a paper towel to remove excess moisture.
Cook the filling:
- a. In a skillet, cook the ground beef over medium heat until browned Place the ground beef in a skillet and cook it until it turns brown and crumbly.
- b. Add the chopped onion and minced garlic to the skillet and sauté until they are softened and fragrant Stir in the chopped onion and minced garlic and cook until they become translucent and give off a pleasant aroma.
- c. Stir in the cooked rice, tomato sauce, ground cumin, dried oregano, salt, and black pepper Combine the cooked rice, tomato sauce, ground cumin, dried oregano, salt, and black pepper with the meat mixture in the skillet.
- d. Cook the mixture for a few minutes, allowing the flavors to meld together Let the filling simmer for a few minutes, allowing the ingredients to blend and enhance the flavors.
- e. Remove the skillet from the heat and let the filling cool slightly Take the skillet off the stove and let the filling cool down a bit before stuffing the peppers.
Stuff the peppers:
- a. Fill each hollowed pepper with the prepared filling, pressing it gently to ensure it is evenly distributed Use a spoon to carefully stuff each pepper with the filling, making sure to distribute it evenly inside.
- b. Sprinkle shredded cheddar cheese over the top of each filled pepper Generously sprinkle shredded cheddar cheese over the filling in each pepper.
- Prepare the batter and breadcrumbs:
- a. In a shallow dish, place the all-purpose flour Pour the all-purpose flour into a shallow dish, such as a plate or pie pan.
- b. In another shallow dish, beat the eggs until well combined Crack the eggs into a separate shallow dish and whisk them together until fully combined.
- c. Place the breadcrumbs in a third shallow dish Pour the breadcrumbs into a third shallow dish.
Coat the peppers:
- a. Dip each stuffed pepper into the flour, ensuring it is coated evenly Take each filled pepper and dip it into the flour, making sure all sides are coated.
- b. Shake off any excess flour Lightly shake each pepper to remove any excess flour.
- c. Next, dip the floured pepper into the beaten eggs, coating it thoroughly Dip the floured pepper into the beaten eggs, making sure it is completely coated.
- d. Allow any excess egg to drip off Let any excess egg drip off the pepper.
- e. Finally, roll the pepper in the breadcrumbs, pressing lightly to adhere the breadcrumbs to the surface Roll the pepper in the breadcrumbs, pressing gently to ensure the breadcrumbs stick to the surface.
Fry the peppers:
- a. In a large skillet, heat vegetable oil over medium-high heat Place a large skillet on the stove and heat vegetable oil over medium-high heat.
- b. Carefully place the breaded peppers in the hot oil, ensuring they are not overcrowded Place the breaded peppers in the hot oil, making sure they have enough space to fry evenly.
- c. Fry the peppers until golden brown on all sides, turning them occasionally Cook the peppers in the hot oil, flipping them occasionally, until they turn a golden brown color on all sides.
- d. Once fried, remove the peppers from the skillet and place them on a paper towel-lined plate to drain excess oil Take the fried peppers out of the skillet and transfer them to a plate lined with paper towels to absorb any excess oil.
Serve and enjoy:
- a. Transfer the Guatemalan Chile Rellenos to a serving platter Carefully move the fried peppers onto a serving platter.
- b. Allow them to cool slightly before serving Let the peppers cool down a bit before serving to avoid burns.
- c. Serve the peppers as a main dish or a delightful side Present the peppers as a main course or a tasty side dish.
- d. Enjoy the flavorful and satisfying Guatemalan Chile Rellenos with your favorite accompaniments Indulge in the delicious and fulfilling Guatemalan Chile Rellenos, pairing them with your preferred side dishes or condiments.
Notes
Roast peppers in advance: Pre-roast the peppers and store them in the refrigerator to save time during preparation.
Use gloves when handling spicy peppers: If using spicier peppers, wear gloves to protect your hands from the heat.
Preparing the filling ahead: Prepare the filling in advance and refrigerate it until you're ready to stuff the peppers.
Double-breading for extra crispness: Dip the stuffed peppers in beaten egg and breadcrumbs twice for an extra crispy coating.
Use a deep-fry thermometer: Ensure the oil reaches the proper frying temperature to achieve a crispy texture.
Drain excess oil: Place the fried peppers on a wire rack instead of paper towels to allow excess oil to drain effectively.
Garnish with fresh herbs: Sprinkle freshly chopped cilantro or parsley over the Guatemalan Chile Rellenos before serving for added freshness and flavor.
Nutrition
Calories: 439kcal | Carbohydrates: 50g | Protein: 20g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 455mg | Potassium: 563mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3942IU | Vitamin C: 155mg | Calcium: 166mg | Iron: 4mg
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