Chiles Rellenos

• 1 lb. ground beef
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. cumin
• 3/4 tsp. garlic powder
• 1 sm. carrot, peeled and diced
• 1/2 md. russet potato washed; peeled and diced
• 2 slices bacon, chopped
• 4 lg. poblanos, washed
• 3 lg. eggs, separated
• 1/4 tsp. all-purpose flour
• 1-1/2 cup vegetable oil

1. Place beef in large bowl.
2. Mix in salt, pepper, cumin and garlic powder.
3. Transfer to skillet and cook over medium-high heat until meat loses all its red color, about 20 minutes.
4. Add carrot, potato and bacon; cook 10 minutes more.
5. Remove from heat and reserve.
6. Place poblanos over hot grill about 20 seconds.
7. Remove skin when peppers are cool enough to handle.
8. Make a lengthwise slit in each (do not cut pepper in half; leave whole) and remove seeds.
9. Place about 4 ounces meat mixture in each; reserve.
10. Beat egg whites in electric mixer bowl on medium speed until stiff, about 5 minutes.
11. Add flour, then egg yolks and beat 1 more minute.
12. In deep fryer, heat oil to 375F.
13. Place a "bed" of egg batter about twice the size of a pepper into hot oil.
14. Place a pepper on top, then cover pepper completely with more batter.
15. Carefully "splash" oil over batter with a spatula until batter turns a golden color.
16. Remove pepper with spatula; drain on paper towel; serve.
17. Repeat for remaining peppers.

ground beef, salt, pepper, cumin, garlic powder, carrot, bacon, poblanos, eggs, allpurpose flour, vegetable oil

Taken from www.foodgeeks.com/recipes/310 (may not work)