Maria Robledo grandmother's Chiles RelleñosFeatured by Robledo Family Winery in the Gold Wine Club.
These Mexican-style cheese, beef and rice-stuffed chilies will certainly have you coming back for seconds. Slightly crunchy on the outside, warm and cheesy on the inside. Pair this delicious meal with a glass of Tempranillo.Yield: 8 chilies
Prep Time: 10 Minutes
Cook Time: 65 Minutes
• 8 large Poblano Chilies
• 1 ¼ lbs beef sirloin-cut into ½ inch pieces
• 1 ½ tsp. of garlic salt
• ¼ tsp. of cumin
• 1 tsp. of steak seasoning
• 1 ¼ cup extra virgin olive oil
• ½ cup cooked short-grain white rice
• ½ cup Cotija cheese, grated
• ½ cup Monterey Jack cheese, grated
• Salt and freshly ground black pepper
• 1 cup flour
• 6 egg whites
• 3 egg yolks
Place a rack 4 inches from the broiler element and preheat. Lay chilies on a baking sheet in a single layer and broil, turning once, until they begin to blacken. Transfer chilies to a paper bag, close the top and allow to steam for 20 minutes. Peel charred skin off the chilies, leaving seeds and stem intact and with a small knife, make a 1 inch lengthwise slit near the top of the chile to form a pocket. Put beef, garlic salt, and steak seasoning in a medium bowl and toss to coat.
Heat ¼ cup of oil in a large skillet over medium-high heat. Working in two batches, brown the beef and transfer to a large bowl to cool slightly. Stir in rice and cheeses and season with salt and pepper to taste.
Stuff each chile with about ½ cup of the beef mixture. Set aside.
Put flour in a wide, shallow dish. Pug egg whites into a large bowl and beat until soft peaks form. Add yolks to whites and beat gently to combine. Heat remaining oil in a large nonstick skillet over medium-high heat. Working in two batches, dredge chilies in flour, shaking off excess, then dredge in egee mixture and transfer to skillet. Fry chilies until golden brown on all sides, about 8 minutes.
Transfer chilies to a paper towel-lined plate to let drain; sprinkle with salt. Serve immediately with fresh grilled tomato salsa.