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When company comes to our house, we normally make my grandmother's favorite Chile Rellenos. This stuffed pepper, served with either a chilli sauce or a tomato sauce, is usually served with Spanish rice and Charo Beans.

This recipe is one of my grandmother's and my family's favorites.

Pre-heat oven to 350 degrees

4-6 Poblano peppers
1 lb. Ground pork
1 Red onion

1 cup White rice
3 Tbsp. Salsa
3 Roma tomatoes, diced
1 tsp. Ancho chili powder
Salt and pepper to taste
Monterey Jack cheese, shredded
5 Eggs
2 Tbsp. white flour, plus one extra cup for dredging
Salt and pepper to taste
1/2 tsp salt

Directions:

1. Brown ground pork in saute' pan. Remove from pan and set aside to cool. Add onions to pan and saute' until clear. Remove onions and set them aside to cool.
2. Cook rice and allow to cool.
3. Once all of the ingredients are cool, mix pork, onion, rice, salsa, tomatoes, chili powders and salt and pepper together.
4. Cook peppers in 350 degrees F for 6-8 minutes or until slightly softened. Remove and allow to cool.
5. Make a long slit down the side of the pepper and carefully remove all of the seeds. Stuff peppers with rice/pork stuffing, adding in a slice of cheese to the middle of the pepper. Skewer peppers with toothpick to keep closed.
6. Separate egg yolks and egg whites. Whip egg whites with salt in mixer until it forms batter.
7. In a separate bowl, season 1 cup of flour with salt and pepper. Dredge peppers in seasoned flour, and then dip peppers in batter holding them from stem. Add pepper to frying pan with 1-2 inches of hot oil. Fry peppers for a few minutes per side (browned) and remove from oil. Drain on paper towel until well drained.
7. Finish cooking peppers in 400 degrees F oven for 10-15 minutes.

Serve with charro beans and Spanish rice for the perfect Mexican meal.

Either for an everyday family meal or to impress your company, these chile rellenos will soon be one of your family's favorites.

Learn more about this author, Doris Herrmann.
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