Chili Rellenos Recipe

* 12 poblano chilies
* 1/3 cup canola oil
* 2 pounds thinly sliced flank steak (Try delli thin)
* 1 cup chopped yellow or green onion
* 1 garlic clove, chopped
* 2 cups fresh-diced tomatoes
* 1-teaspoon salt
* 1/2-teaspoon cumin
* 1 teaspoon ground black pepper

Chili Rellenos Recipe Batter:
* 8 eggs, separated
* 2 cups flour
* 3 cups cooking oil

Directions:
Roast the poblanos. Be sure to turn them often. They should be slightly charred when done. Place in a heavy plastic bag and set aside to steam for 10 to 20 minutes.

Peel the skin. Carefully make a lengthwise slit in each of the peppers and remove the seeds. Rinse and drain well. In a large skillet, heat oil and add meat.

Brown. Add chopped onion, and garlic stirring for one minute. Add tomatoes, salt, cumin and black pepper andcook for 10 to 15 minutes. Stir constantly until meat stuffing is dry. Set aside to cool.

Stuff the peppers with the filling and secure with a toothpick. In a bowl, beat egg whites until stiff and foamy. Add egg yolks to egg whites and blend.

In a separate bowl add flour for dusting peppers and set aside. In a deep skillet, heat the oil. Batter and flour dust peppers and drop into hot oil. Fry to a golden brown on both sides. Soak up excess grease with paper towels.

Tags: Chili Rellenos Recipe, mexican food recipes, mexican recipes