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Chilean   -   Chile Relleno Con Carne (Chile)   adapted from Latin American Cooking

  • 6 Large Poblano Peppers
  • 2 Cups Meat -- cooked & shredded
  • 1 Medium Onion -- chopped
  • 2 Tablespoons Butter
  • 2 Cups Corn -- cooked
  • 1 Cup Fresh Bread Crumbs
  • 1/2 Cup Parsley -- chopped
  • 1 Large Serrano Pepper -- chopped
  • Salt And Pepper -- to taste
  • 1/2 Teaspoon Oregano
  • 2 Eggs -- beaten
  • 1/2 Teaspoon Salt
  • Flour -- for dipping
  • Oil -- for frying
Directions Prepare the peppers by seeding and stem end off.
Saute onion in butter, until soft. Add all other filling ingredients. Saute 5 minutes. Stuff peppers with this filling.
Beat eggs with salt. Dip the pepper int flour and then the egg. Fry the peppers in 1/2 inch oil. Fry until lightly golden all over. The egg will seal in the filling. Drain on paper towels. Arrange in oven proof dish. Pour in 1/2 cup water. Bake at 350* 30 minutes.
Serves 6
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 5, Speed: 5, Overall: 5 Rate this recipe

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