Mole Poblano Stuffed Poblano Peppers (Chiles Rellenos)

Poblano peppers stuffed with a savory mixture of seasoned ground meat and cheese, dipped in an egg batter, fried until golden brown, and smothered in rich mole poblano.

Prep Time

30 minutes

Total Time

1 hour 15 minutes

Calories

975 kcal

Difficulty

Medium

Equipment

3 items

Cost

£5.60/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Eggs

Mood:

Comfort Food

Ingredients

Servings

4Poblano Peppers(Large, uniform size)

£6.00

1lbGround Beef(Can substitute with ground pork or turkey)

£4.50

0.5Onion(Finely chopped)

£0.20

2clovesGarlic(Minced)

£0.15

2tbspTomato Paste

£0.10

1tspDried Oregano

£0.05

1tspCumin

£0.08

0.5tspSalt(Or to taste)

0.3tspBlack Pepper(Or to taste)

£0.02

4ozMonterey Jack Cheese(Shredded, or Oaxaca cheese)

£1.50

0.5cupAll-Purpose Flour(For dusting)

£0.05

3Eggs(Separated)

£0.75

2cupsVegetable Oil(For frying)

£1.00

1jarMole Poblano(Or homemade, approximately 2 cups prepared)

£6.00

0.5cupWater(For thinning mole if needed)

2sprigsEpazote(Optional, for mole poblano)

£2.00

Total Cost

£22.40

£5.60 per serving

Instructions

1.
Roast the Poblano Peppers: Preheat oven broiler. Place peppers on a baking sheet and broil, turning occasionally, until blackened and blistered on all sides. Transfer to a bowl, cover with plastic wrap, and let steam for 10-15 minutes. This will loosen the skin. Peel off the skins, make a slit lengthwise down each pepper, and remove the seeds and veins. Be careful not to tear the peppers.
2.
Prepare the Meat Filling: In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the tomato paste, oregano, cumin, salt, and pepper. Cook for another 2 minutes, stirring constantly.
3.
Stuff the Peppers: Carefully stuff each poblano pepper with the ground beef mixture and then fill the remaining space with shredded Monterey Jack cheese.
4.
Prepare the Egg Batter: In a bowl, beat the egg yolks until light and frothy. In a separate clean and dry bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the egg yolks until just combined. Do not overmix.
5.
Dust and Dip: Lightly dust each stuffed pepper with all-purpose flour. This helps the batter adhere. Dip each pepper into the egg batter, making sure it is completely coated.
6.
Fry the Peppers: Heat vegetable oil in a large skillet or Dutch oven over medium heat. Carefully place the battered peppers in the hot oil, being careful not to overcrowd the pan. Fry until golden brown on all sides, about 3-4 minutes per side. Remove from the skillet and drain on paper towels.
7.
Warm the Mole Poblano: In a saucepan, warm the mole poblano over low heat. If the mole is too thick, add water, one tablespoon at a time, until it reaches your desired consistency. If desired add epazote sprigs for flavor.
8.
Serve: Place the fried stuffed poblano peppers on a serving plate and smother with warm mole poblano. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (475g)

975 kcal / 4079 kJ

Carbs

45g

17% of RDA

Fat

66g

94% of RDA

Protein

48g

96% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

14 g

16% of RDA

Sodium

1075 mg

47% of RDA

Saturated Fat

27 g

135% of RDA

Chef's Tips

For a spicier dish, leave some of the seeds in the peppers.

To prevent the peppers from tearing, handle them gently when peeling and stuffing.

The oil should be hot enough so that the peppers brown quickly, but not so hot that they burn. Test the oil with a small piece of batter before frying all the peppers.

Serve with Mexican rice and refried beans for a complete meal.

You can use a store-bought or homemade mole poblano. If making homemade, be sure to follow a trusted recipe as it can be complex.

If you prefer, you can bake the stuffed peppers instead of frying. Bake at 375°F (190°C) for 20-25 minutes, or until the peppers are heated through and the cheese is melted and bubbly. You can skip the egg batter in this case.

Cooking Equipment

Oven

Stove

Large skillet or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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