Chile rellenos – a delicious recipe with peppers, egg whites, onion, vegetable oil, ground beef, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
First char the poblano peppers make sure it looks black all around and put them in a plastic bag for ten minutes.
2
Next peel the char off the pepper and make a slice down the middle.
3
You can leave the seeds or take them out if you want.
4
Start cooking your ground beef add hamburger deluxe season and salt throw in your chopped onion a few minutes before the meat is fully cooked
5
Stuff the peppers with hamburger meat and cheese
6
Get your eggs whites in a plastic bowl and make sure you get a whip cream like texture when u beat them like a thick foam u should be able to turn bowl upside Down with out it falling out
7
Dip your stuffed pepper in egg mix and cover the pepper completely with the egg foam
8
Have a deep pan with oil ready to go now place your pepper in and with a spatula get some of the oil to hit the top of the pepper to cook the egg on top when the color of the egg is golden brown you can take the pepper out
997
kcal
Calories
80
g
Fat
12
g
Carbs
53
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 poblano peppers, 4 egg whites, 1 onion, chopped, 1 vegetable oil, and more.
Yes, Chile rellenos falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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