Chiles Rellenos
You can't go wrong with battered, fried, cheese-stuffed poblano peppers. Serve these savory treats as an appetizer for a Mexican meal, or as a tasty party snack.
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Recipe Summary
Chiles Rellenos
Ingredients
Directions
Beef Picadillo Chiles Rellenos
Prepare as directed, except omit cheese. For filling, in a large skillet cook 12 oz. lean ground beef, 1/3 cup finely chopped onion, and 1 clove garlic, minced, over medium-high until beef is browned and onion is tender. Drain off fat, if necessary. Stir in 1 medium tomato, cored and chopped; 1/3 cup finely chopped pitted green olives; 1 fresh jalapeño pepper, seeded and finely chopped (tip, p. xx); 1 Tbsp. lime juice; and 1 tsp. ground cumin. Cook over medium-low 5 minutes more. Stuff each pepper with about 1/3 cup of the filling.Per serving: 597 cal., 50 g total fat (8 g sat. fat), 166 mg chol., 614 mg sodium, 19 g carb., 1 g fiber, 2 g total sugar, 18 g pro.Nutrition Facts per serving: 597 calories, 18 g protein, 19 g carbohydrate, 50 g total fat (8 g sat. fat), 166 mg cholesterol, 1 g fiber, 2 g total sugar, 24% Vitamin A, 570% Vitamin C, 614 mg sodium, 9% calcium, 27% iron