Beef Chili Rellenos
Gluten Free recipes are becoming more and more popular, even among those who do not have gluten restrictions in their diet. Who would imagine this preparation for a classic Mexican dish?
For the Peppers:
- 4 Poblano Peppers
- 1/2 Cup Rice Flour
- 3 Eggs (beaten)
- 1 tbsp. Water
- 1 qt. Blended Oil (for frying if necessary)
- 4 tbsp. Sour Cream
For the Stuffing:
- 1 tbsp. Blended Oil
- 1/2 lb. ABF Angus Ground Beef
- 1 tsp. Garlic Powder
- 1 tsp. Ground Cumin
- 1 c. Sharp Cheddar Cheese (shredded)
- 1 tbsp. Cilantro (chopped)
- 2 tbsp. Scallions (chopped)
- 1 c. Black Beans (cooked and drained)
- 1 Lime (juice only)
- Salt and Cracked Blake Pepper (to taste)
1. Prepare the filling by browning the ground beef and cooking with the blended oil until fully brown. Drain and cool. Mix the beef with the remaining ingredients thoroughly, filling should be sticky.
2. On a grill or under the broiler, char the peppers on all sides. Immediately transfer to a bowl and cover with plastic wrap. Let stand for 5 minutes. Remove the peppers; gently scrape off the charred skin with a paring knife. Cut a slit down one side of each pepper and remove the seeds.
3. Stuff each pepper with the filling, overlap at the opening to seal shut. Dredge in rice flour, eggs, and then crushed tortillas.
4. Preheat over to 325. Heat the blended oil in a skillet and pan-fry each pepper until crisp. Drain on paper towels and bake for 10 minutes in the oven.
Tip: You can also replace the crushed tortillas with corn meal or instant polenta; this will still provide the gluten free crunch.
Total prep/cooking time: 30 minutes
- Seasoned Rice Pilaf