4 Poblano Peppers
8 ounces Monterey Jack Cheese (shredded or sliced)
4 large Eggs (room temperature and separated)
1/2 teaspoon salt
1/3 cup Flour
1 cup Oil
To Prepare the Chilies:
Turn burners to medium-high heat place your skillet on top and wait about 5 minutes to heat up, once it heats up place Chiles on skillet and roast, turning occasionally with tongs, until blackened and blistered on all sides, about 5 to 7 minutes.
Remove to a large heatproof bowl; repeat with the remaining 2 chilies. Cover the bowl tightly with plastic wrap and let the Chilies steam until cool enough to handle, about 15 minutes. Using your hands, scrape away and discard the Chile skins, being careful not to tear the chilies; set them aside. Cut a slit lengthwise into the side of each pepper or cut the tops of and gently, remove the seeds and veins. Lightly flour the chiles then stuff each Chile, being careful not to tear them, with Cheese and Picadillo, set the Chilies aside. Place the Egg Whites and Salt in the clean dry bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form, about 1 1/2 minutes.
Remove the bowl from the mixer. Heat Oil in a pan dip each Chile into the egg white fluff covering all sides, gently place in the Oil to fry until golden brown, remove the Chile Rellenos and place on a paper towel to absorb all the oils.
1 lbs. ground beef
3 large potatoes, peeled and diced
½ medium onion, diced
1 tbsp. garlic powder
1 tbsp. cumin
1tbsp Knorr tomate
1tbsp Knorr pollo
1tbsp. chili powder
1 small can 4oz. tomato sauce
In a large frying pan brown the meat and drain fat place meat back onto the stove add potatoes, and onions cook until onions are translucent, add all the dry ingredients (spices) mix well, add tomato sauce to the mixture, stir well and add water about 2 inches cook until most of the water has evaporated. Taste for salt if needed add just a bit more salt, cook for 10 to 15 minutes depending how high you have the heat on the stove or until most of the liquid has reduced it can take up to 30 minutes, just cook until potato is soft.
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A little taste of South Texas Comfort Food from yours truly ♡Mama in The Kitchen♡
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