Prep Time30 minsCook Time15 minsTotal Time45 mins
2 lbs ground beef
¼ tsp thyme
¼ tsp bay leaf
12 Anaheim chili peppers
12 egg whites
1 ½ tbsp salt
½ tsp pepper
10 oz can green enchilada sauce
2 ½ cups Mexican-style cheese blend, grated
2In a large skillet, brown ground beef. Add thyme and bay leaf. Salt and pepper to taste. Remove from heat and drain fat.
3Deep-fry the chili peppers in hot oil until the skins begin to peel off. Place immediately into ice water and slowly peel the rest of the skin off the pepper while it is still submerged. Remove from ice water and place aside.
4In a large mixing bowl, whip egg whites until they stand in soft peaks. Fold in 2 tablespoons of the flour, 1 ½ tablespoons salt, and ¼ teaspoon pepper.
5Place remaining flour in a shallow pan. Dry off the peppers, then roll them in the flour until completely covered.
6Dip peppers into the egg-white mixture and fry in hot oil until golden brown. Place on paper towels to remove any excess oil, then place them on a 13x18” pan. Cut the peppers open lengthwise. Stuff each pepper with ground beef. Pour enchilada sauce on top of peppers, then cover with grated cheese.
7Bake for 15 minutes or until cheese is melted.
8Serve with chips, rice, or beans.
Ingredients
2 lbs ground beef
¼ tsp thyme
¼ tsp bay leaf
12 Anaheim chili peppers
12 egg whites
1 ½ tbsp salt
½ tsp pepper
10 oz can green enchilada sauce
2 ½ cups Mexican-style cheese blend, grated
Directions
2In a large skillet, brown ground beef. Add thyme and bay leaf. Salt and pepper to taste. Remove from heat and drain fat.
3Deep-fry the chili peppers in hot oil until the skins begin to peel off. Place immediately into ice water and slowly peel the rest of the skin off the pepper while it is still submerged. Remove from ice water and place aside.
4In a large mixing bowl, whip egg whites until they stand in soft peaks. Fold in 2 tablespoons of the flour, 1 ½ tablespoons salt, and ¼ teaspoon pepper.
5Place remaining flour in a shallow pan. Dry off the peppers, then roll them in the flour until completely covered.
6Dip peppers into the egg-white mixture and fry in hot oil until golden brown. Place on paper towels to remove any excess oil, then place them on a 13x18” pan. Cut the peppers open lengthwise. Stuff each pepper with ground beef. Pour enchilada sauce on top of peppers, then cover with grated cheese.
7Bake for 15 minutes or until cheese is melted.
8Serve with chips, rice, or beans.
Gluten Free Chiles Rellenos
