Recipe - Sirloin Stuffed Chili Rellenos

Dsjn00a
One half pound Beef sirloin
One half cup Beef broth
One fourth cup Salsa Picante
4 lg Poblano peppers
8 sl ColbyJack cheese thin
sl BATTER
4 Eggs separated
1 tablespoon Flour
1 teaspoon Salt SAUCE
One half cup Salsa Picante
One half cup Salsa Verde OPTIONAL
GARNISH
Lettuce shredded
Tomatoes minced
Ripe olives

Trim fat from steak and simmer on low heat in broth until fork tender,
3045 minutes. (Longer cooking makes the steak easier to shred.) Roast
poblano pepper 34 inches from heat with oven set to broil. Turn s sides
brown, about every 2 minutes. Remove from oven and place in sealable
plastic bag, and allow to steam for 15 minutes. Remove roasted peppers from
bag and peel away blistered skin. Slit down one side, lengthwise, and
remove seeds. Remove steak from broth. Shred steak, pulling apart with 2
forks. (Broth can be saved and refrigerated or frozen for a soup base.)
Stir One fourth cup Salsa Picante into shredded beef. Stuff each roasted pepper
with 2 tablespoons shredded beef mixture and 2 thin slices of cheese. Pinch
stuffed pepper together and roll in flour. For batter, beat yolks; mix in
flour and salt. Beat whites until stiff and fold into yolk mixture. Coat
peppers; fry in 1 One half inches preheated oil. Cook 3 minutes per side,
turning carefully with 2 spatulas. To serve, place fried relleno in center
of plate. Border with 2 tablespoon each of the Salsa Picante and Salsa
Verde sauces. Garnish with shredded lettuce, tomato and ripe olives.

From. Clemente Jacques flier.

Recipe By :

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