Chile Relleno

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Chile Relleno is a delectable recipe in which poblano black pepper are stuffed with pork mixture. Learn how to make/prepare Chilli Relleno by following this comfortable recipe.
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Chile Relleno Recipe • 1 lb Ground pork
• 1/2 tablespoon Salt
• 1 Cup white rice
• 1 Red onion
• 3 tbsp Robert rothschild farm cilantro lime salsa
• 1 tablespoon Ancho chilli powder
• 3 Roma tomatoes, diced
• 5 Eggs
• Monterey jack cheese, chopped
• 1-1/2 Cup flour
• 4-6 Poblano peppers
• Salt and pepper to taste
Brown the ground pork in the pan.
Remove it from cooking pan and keep aside to cool.
Add onions to the cooking pan and saute until translucent, take aside it from the burn and set up aside to cool.
Cook rice and allow it to cool.
Once all the ingredients are cool, mix pork, onion, rice, Cilantro Lime Salsa, tomatoes, chilli powders, table salt and pepper, mix well.
Cook poblano black pepper in 400 degree F for about 8 minutes or until slimly softened. Remove and allow it cool.
Make a cut down down side and take aside the seeds.
Stuff it with the pork mixture.
Place slicing up of cheese in the center for stuffing.
Skewer the black pepper with toothpick to close it.
Separate the egg yolks and egg white and remove egg whites with table salt in the mixer until it forms batter.
Take a aside bowl, season flour with table salt and pepper.
Dredge black pepper in the seasoned flour and then dip black pepper in the egg batter holding them from the stem.
Add pepper to the cooking pan with 2 inches of red-hot oil.
Fry the black pepper for few minutes per side until brownish and take aside it from the oil.
Drain on the paper towel for few minutes.
Finish cooking black pepper in 400 degree F oven for about 10 to 15 minutes.
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