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Full Online Book HomeLearning KitchenMexican And Hispanic - Chiles Rellenos (stuffed Green Peppers)
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Mexican And Hispanic - Chiles Rellenos (stuffed Green Peppers) Post by :mobiaus Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1755

Click below to download : Mexican And Hispanic - Chiles Rellenos (stuffed Green Peppers) (Format : PDF)

Mexican And Hispanic - Chiles Rellenos (stuffed Green Peppers)

6 large sweet green peppers
6 tablespoons olive oil
1 pound ground beef
1 small onion, minced
2 cloves of garlic, crushed
2 1/4 teaspoons red chili powder
1 teaspoon salt
3 tablespoons ground almonds
3 tablespoons raisins
1/4 cup tomato paste
4 tablespoons flour, sifted
1/4 cup freshly grated mild cheese (Parmesan or Romano)
1 cup bread crumbs
2 eggs, lightly beaten
Shortening for deep-fat frying

Remove the stems and scoop out the seeds from the peppers, leaving the peppers whole. Parboil by placing them in a saucepan with water to cover and bring the water to a boil. As soon as water has boiled, turn off flame, drain the peppers, and allow them to cool until comfortable to the touch.

While peppers are cooling, heat the oil in a skillet and brown the beef and onion; add the garlic, chili powder, salt, ground nuts, and raisins; stir in the tomato paste. Cook for about 5 minutes.

Remove from the heat and add more salt, pepper, and chili powder, if so desired. Stuff peppers with meat mixture. Sprinkle flour on the tops of the peppers at the openings.

Mix together the cheese and bread crumbs; beat the eggslightly in a separate bowl. Dip each pepper in the eggs, then in the crumbs and cheese, once again in the eggs, again in the crumbs and cheese.

Heat the shortening in a heavy deep pan to 375 °F on fat thermometer. Carefully put 1 or 2 peppers at a time in fat and sauté until golden brown. Drain on absorbent paper. Serve hot.

Serves 6. You can use a variety of peppers, such as Banana, Hungarian Wax, or Annaheim. Serve the peppers with Mexican tomato sauce.
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1 pint canned tomatoes (or 1 can stewed tomatoes) 1 (16 oz.) can red beans 1 cup Minute rice 1 lb. hamburger 1/2 large onion, chopped 1 (10 1/2 oz.) can tomato soup chili powder 1 (15 oz.) can tomato sauce Put tomatoes, beans soup and onion in crock pot on low heat. Soak rice in 1-1/2 cup hot water. Let sit until water is almost completely absorbed. Dump into crock pot. Add can of tomato sauce. Brown hamburger, salt and pepper lightly. Add to crock pot. Add chili powder to taste. Cook on low heat for several hours or on

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2 (4 oz.) cans green chiles, whole cut in strips 1/2 to 1 lb. grated Cheddar cheese 1/2 to 1 lb. grated Swiss cheese 1 lb. ground beef, browned 4 eggs, separated 1 (13 oz.) can evaporated milk 6 tbsp. flour salt and pepper to taste Preheat oven to 350° F.Layer chiles and cheeses in large, deep casserole. Top with beef. Beat egg whites until stiff. Beat yolks. Fold into whites with milk, flour, salt and pepper and pour over beef. Bake at 350 degrees 60 minutes until firm. Jalapeno cheese can be substituted for the