Chiles Rellenos

Tijdens een weekendje in Semuc vroeg een Australisch stel of ik het leuk vond hun in Antigua nog een keer te ontmoeten. Natuurlijk! Ze kwamen met het idee om een kookcursus te gaan volgen in El Frijol Feliz. Dit leek me wel wat. We kregen les in het maken van Chiles Rellenos, ze waren heerlijk!

Afgelopen weekend organiseerden we een Benefiet Diner in Stadskanaal. Ik had beloofd Guatemalteeks te gaan koken en deed een goede poging om de Chiles Rellenos te maken. Het duurde íets langer dan de ochtend in El Frijol Feliz, maar het resultaat mocht er zijn.. Heuze Chiles Rellenos voor de gasten! Iedereen vond ze heerlijk. 

Zie onderstaand recept, het is even werk, maar dan heb je ook wat...!

First begin by roasting the green chilies on all sides. You can roast your green chilies by either 

grilling or roasting in the oven. Once the chilies are roasted the skins will start to blister. One by 

one place the roasted chilies in a plastic or paper bag to “sweat” the chilies, which makes them 

easier to peel. Chilies are easier to peel when they are still hot. Begin by peeling the skin from 

all of the chilies. Then open the chilies with your finger from the side and remove all of the 

seeds and veins from the chili leaving only the skin and the stem intact. Set aside. NOTE: When 

removing the seeds and veins this is the spiciest part of the chili. If you would like, use 

vegetable oil on your fingers when peeling the chilies. Please be sure to wash your hands 

thoroughly and try not to touch your face or sensitive areas. It is common for your fingers to 

tingle for a few hours after handling the chilies. (Try soaking your fingers in cold milk and ice for 

relief.) 

 

Boil the finely diced potatoes, carrots and green beans in a sauce pan with water for 

approximately 10 minutes until the potatoes are cooked. After the potatoes, carrots, and green 

beans are cooked drain the excess water. Then mash the mixture in the pan or dice the 

ingredients until they are fine. Set aside.

Dice the onion and 2 tomatoes and place them in large frying pan with 2 tablespoons of 

vegetable oil. Saute the onion and tomatoes for two minutes and then add the ground beef. 

After you have cooked the ground beef mixture for two minutes, add the bay leaf, thyme, ½ 

teaspoon salt, and ½ tablespoon of pepper. The ground beef will cook for about 15 minutes. 

Add the parsley to the ground beef mixture and cook for only one minute. When the beef is 

ready add the potato, carrot and green bean mixture to the pan. Cook for one minute extra. 

Remove the bay leaf. Set aside.

In a large mixing bowl separate the egg whiles from the yolks. Place the yolks in a smaller 

bowl. Rapidly beat the egg whites with a whisk for 5 minutes until foamy and forms peaks. 

After ridges are formed add the egg yokes to the mixture and whisk until mixed for 30 seconds. 

Set aside.

Take roasted chili skins and fill the chilies with the beef mixture until stuffed. Use approximately 

one full rounded tablespoon for each chili. Then close the chili and place aside. Continue to fill 

all of the chilies. 

In a large frying pan place enough oil to fry the chilies. Heat the oil with a medium to low flame. 

You will be placing the chilies coated with egg batter in the pan so make sure to not have the oil 

too hot. Take one chili and place in the egg batter. Grab the chili by hand and place in the frying 

pan. Spoon extra egg batter over the chili to cover any chili not covered in batter. Repeat with 

other chilies. Fry the chilies in the pan on each side until light golden brown, approximately 1 ½ 

minutes on each side. Remove from pan and place on serving plate.

 

Number of Persons: 
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Ready In: 
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Ingredients: 
12 green chilies (chile guaque verde or guajillo or even jalapeños (spicy!))
½ pound of ground beef
1 medium onion
1 clove of garlic
1 bay leaf
½ teaspoon of thyme
1 tablespoon of fresh finely diced parsley
2 plumb tomatoes
2 tablespoons of vegetable oil
½ teaspoon of salt
½ teaspoon of pepper
½ cup of finely diced potato
½ cup of finely diced carrot
½ cup of finely diced green beans
4 eggs
Vegetable oil (enough to fry the chilies)
Salsa de Tomate
4 roma tomatoes
1 small onion
1 red bell pepper
½ teaspoon of salt

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Recipe of Vera van de Kolk
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