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Recipe of Chile Relleno Picadillo with Egg Whites
Recipe

Chile Relleno Picadillo with Egg Whites

10 mins
Low
102
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No matter the date, preparing typical Mexican dishes is always a good option. That's why we give you this recipe from Chile Relleno Picadillo with Egg Whites.
Learn more about Huevo San Juan®

Ingredients

3 portions
  • 3 poblano peppers
  • 3 San Juan® Eggs, cooked, for the Chile Relleno
  • 150 milliliters San Juan® Egg White, for the Chile Relleno
  • enough flour, for the filling of the Chile Relleno
  • enough oil, to fry the Chile Relleno
  • 350 grams ground beef, of beef, for the filling
  • 200 grams potato, in small cubes, for filling
  • 150 grams carrot, in small cubes, for filling
  • 150 grams pea, for the filling
  • 3 tomatoes, for cooking the stuffing
  • 1/2 onions, for cooking the stuffing
  • 1 clove garlic
  • 2 leaves bay (laurel)
  • 1 pinch cumin
  • enough olive oil
  • enough salt and pepper
  • 8 saladette tomatoes
  • 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce
  • enough oregano, for the sauce
  • enough thyme, for the sauce
  • enough black pepper, for the sauce
  • enough salt, for the sauce
  • enough Water, for the sauce
  • 100 milliliters chicken soup, for the sauce
Learn more

Preparation

For the chilies: Place in a comal or upon the flame and brown evenly until the skin is burned. Remove from heat and place in a plastic bag to sweat.
Use gloves for the hands and remove the chiles to rinse under the stream of water.
Cut each chile very carefully so that it does not break and remove the veins and seeds.
Once they are clean, fill them with the picadillo and San Juan eggs cooked and cut in quarters. Seal the chiles with toothpicks.
For the coating: Beat the egg whites in a deep bowl until stiff. Incorporate a little flour. Reserve
Heat a little more than 1cm (or a half inch) of oil in a large skillet.
Pass the chilies through the flour and then submerge in the San Claro egg mixture, until completely covered.
Carefully place as many that fit in your pan and fry on both sides until the coating takes on a golden color.
Remove and drain off the excess fat.

PRESENTATION

Serve with a sauce cover and garnish with slices of red onion

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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