👩‍🍳 Instructions:

1️⃣ Prepare the Peppers:

Roast the peppers over an open flame or under a broiler until the skin is blistered.

Place them in a plastic bag for 5 minutes to steam, then carefully peel off the charred skin.

Make a small slit down one side and remove seeds and veins (for a milder heat).

2️⃣ Make the Filling (Picadillo):

Heat oil in a pan and sauté onion and garlic until fragrant.

Add ground beef or shredded chicken, cook until browned.

Stir in potatoes, carrots, tomatoes, raisins, almonds, cumin, salt, and pepper.

Simmer for 10 minutes, until vegetables are soft.

Stuff each pepper with the filling and set aside.

3️⃣ Prepare the Egg Batter:

Separate egg whites and yolks.

Beat the whites until stiff peaks form, then gently fold in yolks.

4️⃣ Fry the Chiles Rellenos:

Heat oil in a frying pan over medium heat.

Dredge each stuffed pepper in flour, then dip into the egg batter.

Fry until golden brown, turning carefully.

Drain on paper towels.

5️⃣ Serve & Enjoy!

Serve with rice, salsa, or refried beans for a complete meal.

Would you try these crispy, stuffed, and flavorful Chiles Rellenos? 🔥🌶️🇲🇽