Prep Time: 30 minutes
Cooking Time: 15 minutes
Ingredients
Directions
Roast the poblano peppers over an open flame or under a broiler until the skin is blistered and charred. Place them in a plastic bag and let them steam for 10 minutes. Then, peel off the skin, cut a small slit in the side of each pepper, and remove the seeds and membranes.
In a large skillet, cook the ground beef or pork over medium heat until browned. Add the cooked rice, black beans, tomatoes, onion, garlic, cumin, oregano, salt, and black pepper. Cook for another 5 minutes, until the vegetables are softened.
Stuff each poblano pepper with the meat and rice mixture, and then stuff with cheese.
In a separate bowl, beat the egg whites until stiff peaks form. In another bowl, beat the egg yolks until pale and creamy. Gently fold the egg yolks into the beaten egg whites.
Coat each stuffed pepper with flour, then dip in the egg mixture, letting the excess drain off.
In a deep skillet, heat about 1 inch of vegetable oil over medium-high heat. Fry the stuffed peppers in batches, turning occasionally, until golden brown on all sides. Remove with a slotted spoon and place on paper towels to drain excess oil.
Serve the chiles rellenos hot with tomato sauce drizzled over the top.