Sirloin Stuffed Chili Rellenos
Categories: Lettuce, Tomato, Cheese, Beef, Main dishes, Stuffed
1/2 pound of Beef sirloin
1/2 cup of beef broth
1/4 cup of Salsa Picante
4 large Poblano peppers
8 slices of Colby-Jack cheese, thinly sliced
BATTER
4 Eggs, separated
1 tablespoons of flour
1 teaspoon of salt
SAUCE
1/2 cup of Salsa Picante
1/2 cup of Salsa Verde
Garnish, optional
Lettuce, shredded
Tomatoes, diced
Ripe olives |
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Trim fat from steak and simmer on low heat in broth until fork tender, 30-45 minutes. (Longer cooking makes the steak easier to shred.) Roast poblano pepper 3-4 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 1/4 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 1/2 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. Serving Size: 4 From. Clemente Jacques flier. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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