Beef Chili Rellenos

You guys, to be honest, I had never had one of these until I made them! That’s embarrassing to admit because I truly should have been ordering these for years!!! But trust me these were so so good, so incredibly easy and i promise you will be craving them after you try them!! I will be making these again very soon!! If you eat Mexican food on Christmas or New Years this is your recipe!!! Also, don’t forget about the red sauce because i really think that’s what made this chili a complete dish!! Now lets get to it!

Ingredients

For the chilies

• 4 large pablano peppers
• 1 lb ground beef
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• dash of red pepper flakes
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 cup of beef broth
• 1/2 cup cheddar cheese
• 4 oz. cream cheese
• flour for dredging
• 1 egg, whisked
• vegetable oil for frying

For the sauce

• 1 can of diced tomatoes
• 1/2 onion, chopped
• 1 clove minced garlic
• 1/4 cup beef broth
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1/4 tsp pepper

Directions

1. Start by roasting the chilies over a gas flame or under a broiler. Turn once each side turns black. Once the whole pepper is charred, remove and place in a bowl with a lid. Let steam and cool for about 10 minutes.
2. Meanwhile, start browning the beef. Let cook completely and add in spices and broth. Bring to boil and reduce to simmer until broth is almost completely absorbed. Remove from heat and set aside. 
3. Next, prepare the red sauce. Add a little oil to a skillet and saute onion and garlic. Throw in spices and toast for a few seconds. Pour in one whole can of diced tomatoes and beef broth. Bring to a boil and reduce to simmer for about 15-20 minutes. Crush tomatoes with back of a wooden spoon.
4. Finally, lets prepare the chilies! Start by carefully removing the charred skin. Cut a slit down one side of the pepper and remove the seeds. Start by filling with a layer of cream cheese, a layer of beef, and a layer of cheddar cheese. Close with a toothpick and repeat with the remaining chilies. 
5. In a deep skillet, heat oil to med/high heat and dredge the chilies. Start by coating chilies in egg mixture then rolling in flour mixture. Place in oil and cook on both sides until golden brown.
6. Place a nice layer of sauce on a plate and top with the fried chilies! If you feel the need, make yourself a delicious margarita to wash it down!!

Makes 4 chili rellenos