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Chiles Rellenos (Stuffed Peppers) |
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5 servings: 1 pepper per serving Diabetic Exchanges: 3 Meat, Medium Fat, 1 Starch/Bread and 2 Fat |
| 1 pound lean hamburger meat | 1 pinch comino (optional) | |
| 2 medium uncooked potatoes, peeled | 1/4 cup whole tomatoes or tomato sauce | |
| 1-teaspoon salt | 5 medium peppers | |
| 1-teaspoon pepper | 5 tablespoons flour | |
| 1 tablespoon chopped onion | 3 medium eggs | |
| 1 garlic clove | 1/4-cup corn oil, hot | |
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Place meat and potatoes in large skillet with no fat. Add the salt and pepper; cover and cook over low heat. When potatoes are tender, add onion and cook for one minute. Add garlic, comino, and tomatoes; allow to simmer until meat is almost dry. Peppers may be blistered on a griddle or in the broiler for a few minutes. Check often to prevent their burning. Cover peppers with paper napkins or a cloth and allow them to stand for 10 to 15 minutes. Uncover peppers; peel and seed. Stuff peppers with meat mixture and lightly roll in flour. Separate the egg whites from the yolks. Beat the egg whites until peaks form. Add yolks and beat again. Sprinkle egg mixture with salt and pepper. Dip the peppers in the egg mixture and fry in the hot oil. Egg coating should be golden brown in color. Drain on paper napkins. Serve plain or with a tomato sauce. | ||