Chiles Rellenos with Picadillo Filling

• 8 mild green chiles, such as Anaheim or Poblano
• 1/2 lb (.2 kg). coarsely ground beef
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 tomatoes, diced
• 1/2 cup (125 ml) seedless raisins
• 1/2 tsp (2 ml) salt
• 1 carrot, diced fine
• 1 potato, diced fine
• 1/2 tsp (2 ml) grated lemon peel
• 2 tbsp (30 ml) slivered almonds
• 1 cup (225 ml) dry breadcrumbs
• 4 eggs, separated
• 1/4 tsp (1 ml) salt
• Vegetable oil for frying
• Your favorite salsa fresca
• Garnish with fresh chopped cilantro and sour cream

1. Preheat broiler.
2. Make small slit at stem end of each chile and place on shallow pan 2 inches from heat.
3. Broil chiles 4 - 5 minutes, turning frequently until blistered.
4. Immediately place chiles in zip top bag and let stand for 10 minutes.
5. Remove from bag.
6. Leaving stem on, peel skin from chiles.
7. Carefully make slit down one side of each chile and remove seeds and membrane with small scissors.
8. In a skillet, brown the meat, add onion and garlic and cook until onion is translucent.
9. Add remaining ingredients, except almonds.
10. Simmer 30 minutes; then add slivered almonds.
11. Stuff the prepared chiles with the meat mixture.
12. Coat each chile with breadcrumbs and refrigerate for 20 minutes.
13. In a bowl beat the egg whites until stiff.
14. In another bowl beat the yolks with the salt until thick and lemon-colored.
15. Fold into the whites.
16. Heat 1/2" of oil in a large skillet.
17. Dip the chiles in the egg mixture and fry, one at a time, until puffy and golden, about 3 minutes.
18. You may have to spoon oil over top of chile while frying.
19. Drain on paper towels and keep warm in 200 degree (90 C.) oven while fixing remaining chiles.
20. Serve topped with salsa, cilantro and sour cream.

green chiles, ground beef, onion, garlic, tomatoes, raisins, salt, carrot, potato, almonds, breadcrumbs, eggs, salt, vegetable oil, favorite salsa fresca, cilantro

Taken from online-cookbook.com/goto/cook/rpage/0004DC (may not work)