Chili Rellenos

• 5 or 6 chili Poblano, looks similar to a bell pepper but darker green, thinner, and longer
• 1 pound ground beef
• 1/2 cup raisins
• 1/2 cup pecans
• 1 eggs
• flour
• oil
• 1 can diced tomatoes or canned stewed tomatoes (Optional)

1. Wash chili peppers well.
2. Then blanch them or scald them over open flame to peel the outer layer of skin.
3. Peel them completely. Cut a hole in the top of the pepper for stuffing them.
4. Then scrape out the seeds inside, being careful not to get them on your hands -- they burn!!
5. Let them cool.
6. Meanwhile, brown the ground beef and add raisins and pecans to the meat, cooking it for just a few minutes.
7. Then stuff the chili peppers with the meat mixture.
8. Beat your egg and roll chili peppers in the egg.
9. Then roll them in the flour and fry them in oil in a skillet turning them from sided to side until crispy on outside.
10. Serve them covered in diced tomatoes or stewed tomatoes (some people eat them plain with no tomatoes).

chili poblano, ground beef, raisins, pecans, eggs, flour, oil, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23450 (may not work)