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Chiles Rellenos

1 lb ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
3/4 teaspoon garlic powder
1 carrot; peeled and diced
1/2 russet potato washed; peeled and diced
2 slices bacon; chopped
4 large poblanos; washed
3 large eggs; separated
1/4 teaspoon all-purpose flour
1 1/2 cups vegetable oil

Place beef in large bowl. Mix in salt, pepper, cumin and garlic
powder. Transfer to skillet and cook over medium-high heat until
meat loses all its red color, about 20 minutes. Add carrot, potato
and bacon; cook 10 minutes more. Remove from heat and reserve.

Place poblanos over hot grill about 20 seconds. Remove skin when
peppers are cool enough to handle. Make a lengthwise slit in each
(do not cut pepper in half; leave whole) and remove seeds. Place
about 4 ounces meat mixture in each; reserve. Beat egg whites in
electric mixer bowl on medium speed until stiff, about 5 minutes.
Add flour, then egg yolks and beat 1 more minute.

In deep fryer, heat oil to 375 degrees. Place a "bed" of egg batter
about twice the size of a pepper into hot oil. Place a pepper on
top, then cover pepper completely with more batter. Carefully
"splash" oil over batter with a spatula until batter turns a golden
color. Remove pepper with spatula; drain on paper towel; serve.
Repeat for remaining peppers. Makes 4 servings.


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