Chili Rellenos Balls
Serves 1
Directions
- 1Char the chiles directly over a flame or under the broiler until the skins turn black and blistered.
- 2Place the chiles in a covered bowl or sealed bag and let them steam for 10 minutes, then peel, remove seeds and membranes, and pat dry.
- 3Heat oil in a skillet over medium heat, cook onions until soft, then stir in garlic for 30 seconds.
- 4Add ground pork, cumin, chili powder, salt, and pepper; cook until browned and fully cooked, then mix in cilantro if using and let cool slightly.
- 5Spoon pork mixture into each chile, add a cheese cube if desired, then close the chile around the filling, cut into smaller pieces, and roll into firm balls.
- 6Beat egg whites in a clean bowl until stiff peaks form, then gently fold in egg yolks and a pinch of salt.
- 7Roll each ball in flour, shaking off excess, then dip into the egg batter until fully coated.
- 8Heat 1–2 inches of oil in a pan over medium-high heat and fry in small batches until golden brown, about 2–3 minutes per side.
Ingredients
- 4 to 6 large Anaheim or Poblano pepper
- 1 lb ground pork
- 1/2 cup onion, finely diced
- 2 garlic clove, minced
- 1 tsp cumin
- 1 tsp chili powder
- salt (optional)
- black pepper (optional)
- 1/2 cup cilantro, chopped (optional)
- cheese cube (Monterey Jack or cheddar) (optional)
- 1 cup all-purpose flour
- 3 large egg
- 1 pinch salt
- for deep frying vegetable oil
Equipment
skilletbowlpan
Tips
- Chilling the shaped balls for 20–30 minutes helps them hold their shape better.
- Serve hot with salsa roja, salsa verde, crema, or guacamole.
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