Chiles Rellenos Guatemaltecos

Name: Chiles Rellenos Guatemaltecos
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Guatemalan
Ingredients: 8 Anaheim or poblano chiles; 500g ground beef; 1 onion, finely diced; 3 cloves garlic, minced; 1 carrot, finely diced; 1 potato, small-diced and parboiled; 4 eggs, separated; 1/4 cup flour; Oil for frying; Sauce: 6 Roma tomatoes, 1 onion, 2 cloves garlic, salt; Salt and pepper

Chiles Rellenos (CHEE-lehs reh-YEH-nohs)

Guatemalan Stuffed Peppers

⏱ Prep Time 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 366 kcal

Roasted chile peppers stuffed with seasoned ground beef and vegetables, dipped in fluffy egg batter, fried golden, and simmered in a fresh tomato sauce.

Nutrition & Info

Protein 22.0g

Carbs 20.0g

Fat 22.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ eggs ⚠ gluten

Equipment Needed

skillet baking sheet mixing bowl whisk

Presentation Guide

Vessel: deep plate with tomato sauce

Garnishes: parsley, tomato sauce

Accompaniments: white rice, tortillas

Ingredients

8 Anaheim or poblano chiles
500g ground beef
1 onion, finely diced
3 cloves garlic, minced
1 carrot, finely diced
1 potato, small-diced and parboiled
4 eggs, separated
1/4 cup flour
Oil for frying
Sauce: 6 Roma tomatoes, 1 onion, 2 cloves garlic, salt
Salt and pepper

Instructions

1
Roast chiles over a flame or under broiler until charred. Steam in a bag 10 min, peel, and make a small slit to remove seeds, keeping chile intact.
2
Sauté onion, garlic, carrot, and potato. Add ground beef, cook until browned. Season with salt and pepper.
3
Stuff chiles carefully with the beef mixture through the slit.
4
Beat egg whites until stiff peaks form. Fold in yolks and a pinch of flour.
5
Coat stuffed chiles in flour, then dip in egg batter. Fry until golden on all sides.
6
Blend tomatoes, onion, and garlic for sauce. Simmer in a saucepan 15 min. Add fried chiles to sauce and simmer 10 min more.

💡

Did You Know?

In Guatemala, the quality of the egg batter coating is the measure of a cook's skill — it must be impossibly fluffy and light, never heavy or dense.

Chef's Notes

Equipment Tips

skillet
baking sheet
mixing bowl
whisk

Garnishing

parsley, tomato sauce

Accompaniments

white rice, tortillas

The Story Behind Chiles Rellenos Guatemaltecos

Guatemalan chiles rellenos differ from Mexican versions through their lighter egg batter and the practice of simmering the fried chiles in tomato sauce. The dish reflects colonial-era Spanish influence on indigenous chile cultivation. Guatemalan cooks prize the Anaheim-style chile pimiento for its mild heat and sturdy walls.

🕐 Traditionally enjoyed lunch, celebrations 📜 Origins: Colonial era

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