Mexican Chiles Rellenos [0000385]

Ingredients:

4 large poblano peppers
1 lb ground beef or turkey
1 cup cooked rice
1 cup shredded Monterey Jack cheese
1/2 cup gluten-free all-purpose flour
2 large eggs
1 teaspoon ground cumin
Salt and pepper to taste
Cooking oil for frying

Steps:

Roast poblano peppers until the skin is charred. Place them in a covered bowl for 10 minutes, then peel, slit open, and remove seeds.
In a bowl, mix cooked rice, ground beef or turkey, shredded cheese, ground cumin, salt, and pepper.
Stuff each poblano pepper with the meat and rice mixture, securing with toothpicks if needed.
Roll each stuffed pepper in gluten-free flour.
In a separate bowl, beat eggs and dip each pepper, ensuring it's well-coated.
Heat oil in a pan over medium-high heat.
Fry the stuffed peppers until golden brown on all sides.
Drain on paper towels and serve the Mexican Chiles Rellenos hot.
Enjoy your gluten-free Mexican Chiles Rellenos!