Fire-roasted poblanos stuffed with beef hash in a savory tomato sauce (Chiles rellenos) from Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor (page 327) by Maricel E. Presilla

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rchewing on May 31, 2024

    Fold in egg whites, do not beat in. They will deflate quickly, so work fast after the batter is ready. Rick Bayless suggests putting the stuffed poblanos in the freezer and flattening them before battering, I will try that next time. He also suggests adding a bit of flour to the egg batter to stabilize it, which I will try.

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