Beef Rellenos
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| ½ | each |
onions
minced |
|
| 1 | clove |
garlic
minced |
|
| ½ | teaspoon |
chili powder
|
|
| 1 | teaspoon |
salt
|
|
| ⅓ | cup |
tomato sauce
|
|
| 8 | each |
hot chili peppers
|
*
|
| 4 | each |
eggs
|
|
| ¼ | cup |
olive oil
|
|
| ¼ | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 0.5 | each |
onions
minced |
|
| 1 | clove |
garlic
minced |
|
| 2.5 | ml |
chili powder
|
|
| 5 | ml |
salt
|
|
| 79 | ml |
tomato sauce
|
|
| 8 | each |
hot chili peppers
|
*
|
| 4 | each |
eggs
|
|
| 59 | ml |
olive oil
|
|
| 59 | ml |
all-purpose flour
|
|
Directions
In large skillet sauté meat until light brown.
Drain excess fat; add onion, garlic, chili powder and salt.
Sauté 3 minutes. Add tomato sauce and simmer 10 minutes.
If using fresh chilies, place under broiler about 8 minutes.
Split chilies down one side and remove skin.
Remove seeds.
Stuff inside with meat mixture and roll in flour.
Have ready a large skillet filled with ¼ inch oil.
Separate eggs.
Beat whites stiff; beat yolks light. Fold yolks into whites.
Lightly dunk peppers in mixture; ease into hot oil in skillet and cook until golden brown.
Remove. Serve with hot sauce on the side.
