Bacon and Ground Beef Chiles Rellenos are roasted poblano chiles stuffed with a combination of flavorful beef and crispy bacon, served with a mild tomato salsa and easily made Whole30 compliant.
Bacon and Ground Beef Chiles Rellenos
After my takeover of the Whole30 Recipes Instagram page in May, various people asked if I had a recipe for Whole30 compliant chiles rellenos (stuffed chiles). So I turned to my trusty food encyclopedia, aka my parents, to find a recipe that would satisfy these requests.
My dad's recipe for Bacon and Ground Beef Chiles Rellenos was the answer! With just two minor modifications, these roasted poblano chiles stuffed with a combination of flavorful beef and crispy bacon can be made Whole30 compliant and are so good.
If you have made chiles rellenos before, then you know preparing them takes a bit of patience and effort. However, if you have never made them, do not be intimidated. The process takes some work but the delicious end product is totally worth it. Plus, I have included detailed steps and tips to help you achieve amazing results.
Before we begin with the steps to make chiles rellenos, let me provide you with some key tips that will help you in the process.
Important Tips for Chiles Rellenos
- Buy the chiles when you know you'll have time to make them. The older the chiles get, the more likely they are to tear.
- Save time making the chiles rellenos by roasting and peeling the chiles a day or two ahead of time. Store them in the refrigerator in an air-tight container until ready to use.
- When roasting the chiles, be sure the skin is blistered and charred on all sides. Yet, be careful the chiles do not over-char (completely black all around) as this will make peeling them harder.
- Peel the chiles very carefully to avoid puncturing them and making unnecessary holes.
- Use toothpicks to help keep the stuffing from falling out. Once the chiles rellenos are fried, use your fingers to feel for the toothpicks and carefully remove them. Or you can be like me and just tell whoever is eating them to watch out for the toothpicks.
- Prepare the egg batter until the very end when you're ready to fry. The egg batter will start to separate and fall if left sitting for too long, so it is best to prepare it only when it's ready to use.
Whole30 Tips
- If you are not on Whole30, you can use regular flour. However, for a Whole30 option and gluten-free option, use tapioca or arrowroot flour for your dredging station.
- Check the ingredients on the bacon you choose. Most bacon has sugar added and therefore will not be Whole30 compliant. Some of the best Whole30 approved bacon I have found is from Pederson's Natural Farms. Use my code GEMMA to get $10 off your entire order and free shipping, just follow this link .
Now to make the chiles rellenos.
How to Make Bacon and Ground Beef Chiles Rellenos
Roasting the Chiles
To begin, you will need to roast and peel 8 poblano chiles. If you are unfamiliar on how to roast chiles, then click here to read my post about two simple ways to roast chiles at home.
Once the chiles are roasted and peeled, set them aside to work on the rest of the steps.
Ground Beef Stuffing
First, dice up ½ a pound of bacon and fry until slightly crispy in a medium pan. Remove the bacon from the pan and let it drain on a paper towel-lined bowl or plate.
Drain some of the remaining bacon grease, leaving about 1 tablespoon of the fat in the pan. Cook 1 pound of ground beef in the pan. When almost completely browned, add ¼ of a diced medium onion, 1 diced garlic clove, 1 diced tomato and season with salt and pepper.
Add the bacon back in and sauté until incorporated and the meat has finished cooking. Drain any excess fat.
Stuffing the Chiles
Using a pairing knife or other small sharp knife, carefully cut a slit down the middle of the chiles (from about a half inch from the stem to a half inch before reaching the end). Be careful not to puncture the other side of the chiles.
Remove as many of the seeds as possible to make room for the filling. Stuff the chiles with about 2 spoonfuls of the ground beef mixture. Use one or two toothpicks to seal the opening, weaving the toothpick in and out like when sewing or knitting.
Egg Batter and Dredging Station
Next, separate the whites and yolks from 5 eggs. Use a hand or stand mixer to whip the egg whites at high speed until stiff peaks form. To test this, the egg whites should no longer be runny and when you turn the whisks upside down the peaks should hold without collapsing.
Then, use a spatula to carefully fold yolks into the egg whites. Be sure not to over mix so the egg whites do not collapse.
Set up your dredging station next to the stove, with the chiles rellenos on one end, a plate with 1 cup of flour in the middle, and the egg batter closest to the stove.
In a heavy, medium pan, like a cast-iron skillet, heat ½ inch of cooking oil over medium high heat. Once hot, lower the heat to medium.
Take one of the stuffed chiles and delicately place it in the bowl with the flour. Cover it with flour on both sides. Dust off any excess flour, then carefully place in the egg mixture. Cover with egg.
Gently place 2 prepared chiles in the hot oil at a time. (Do not overcrowd the pan). As soon as you place the chiles in the pan (and before flipping them) sprinkle each one with salt.
Fry until golden, about 2-3 minutes on each side. Use a firm spatula in one hand and a fork or a spoon in your other hand to help turn the chiles.
As the chiles are done, place them on a large plate or platter covered with paper towels to drain.
If at anytime the oil level in the pan runs low, add additional oil as needed to continue frying.
Salsa
Boil 7 medium Roma tomatoes and one guajillo chile until soft. You can also boil 1 jalapeño to add to the salsa for a spicier version.
Blend the guajillo chile separately and strain through a fine mesh sieve to get out any of the seeds and unblended pieces.
Next, blend the guajillo paste, the tomatoes, ¼ teaspoon of oregano, ⅛ teaspoon of cumin, salt and pepper to taste, ½ cup of chicken broth and 1 ½ cups of water, and jalapeño (if using). If the sauce it too thick, add a little additional water.
In a small saucepan, heat a tablespoon of oil. Add the sauce and simmer for 3-5 minutes.
Serve
These Bacon and Ground Beef Chiles Rellenos are typically served smothered in the red tomato sauce. However, you can also serve the sauce on the side and allow each person to add their own.
Serve with this Mexican red rice, cauliflower rice or a salad for a complete meal.
I hope you enjoy!
Please leave me a comment below if you make this or tag me on Instagram @everydaylatina.
Recipe
Bacon and Ground Beef Chiles Rellenos
Ingredients
- 8 Poblano peppers
Ground Beef Stuffing
- ½ lb diced bacon (sugar-free for Whole30)
- 1 lb ground beef
- ¼ diced medium onion
- 1 diced garlic clove
- 1 diced Roma tomato
- salt and pepper to taste
- toothpicks
Egg Batter and Dredging Station
- 5 eggs (whites and yolks separated)
- 1 cup flour (tapioca and arrowroot flour for Whole30)
- ¼ cup oil (plus more as needed for frying)
- salt to taste
Salsa
- 7 medium Roma tomatoes
- 1 dried guajillo chile
- 1 jalapeño (optional)
- ¼ teaspoon oregano
- ⅛ teaspoon ground cumin
- salt and pepper to taste
- ½ cup chicken broth
- 1 ½ cups water (plus more if needed)
Instructions
Roasting the Chiles
- To begin, you will need to roast and peel 8 poblano chiles. If you are unfamiliar on how to roast chiles, then click here to read my post about two simple ways to roast chiles at home.
- Once the chiles are roasted and peeled, set them aside to work on the rest of the steps.
Ground Beef Stuffing
- Fry the diced bacon until slightly crispy in a medium pan. Remove the bacon from the pan and let it drain on a paper towel-lined bowl.
- Drain some of the remaining bacon grease, leaving about 1 tablespoon of the fat in the pan. Cook the ground beef in the pan.
- When almost completely browned, add the diced onion, diced garlic clove, diced tomato and season with salt and pepper. Add the bacon back in and sauté until incorporated and the meat has finished cooking. Drain any excess fat.
Stuffing the Chiles
- Use a pairing knife to carefully cut a slit down the middle of the chiles (from about a half inch from the stem to a half inch before reaching the end). Be careful not to puncture the other side of the chiles.
- Remove as many of the seeds as possible to make room for the filling. Use a spoon to stuff the chiles with about 2 spoonfuls of the ground beef mixture. Use one or two toothpicks to seal the opening, weaving the toothpick in and out like when sewing or knitting.
Egg Batter and Dredging Station
- Use a hand or stand mixer to whip the egg whites at high speed until stiff peaks form. To test this, the turn the whisks upside down. The peaks should hold without collapsing.
- Then, use a spatula to carefully fold yolks into the egg whites. Be sure not to over mix so the egg whites do not collapse.
- Set up dredging station next to the stove, with the chiles rellenos on one end, a plate with the flour in the middle, and the egg batter closest to the stove.
- In a heavy, medium pan, like a cast-iron skillet, heat ½ inch of cooking oil over medium high heat. Once hot, lower the heat to medium.
- Take one of the stuffed chiles and delicately place it in the bowl with the flour. Cover it with flour on both sides. Dust off any excess flour, then carefully place in the egg mixture. Cover with egg.
- Gently place 2 prepared chiles in the hot oil at a time. (Do not overcrowd the pan). As soon as you place the chiles in the pan (and before flipping them) sprinkle each one with salt.
- Fry until golden, about 2-3 minutes on each side. Use a firm spatula in one hand and a fork or a spoon in your other hand to help turn the chiles.
- As the chiles are done, drain them on a large paper towel-lined plate. If at anytime the oil level in the pan runs low, add additional oil as needed to continue frying.
Salsa
- As the chiles cook, boil the tomatoes and the guajillo until soft. You can also boil 1 jalapeño to add to the salsa for a spicier version.
- Blend the guajillo chile separately and strain through a fine mesh sieve to get out any of the seeds and unblended pieces.
- Next, blend the guajillo paste, tomatoes, oregano, cumin, salt, pepper, chicken broth, water, and jalapeño (if using). If the sauce it too thick, add a little additional water.
- In a small saucepan, heat a tablespoon of oil. Add the sauce and simmer for 3-5 minutes.
Serve
- Serve chiles rellenos smothered in the red tomato sauce or with sauce on the side.
Notes
- Buy the chiles when you know you’ll have time to make them. The older the chiles get, the more likely they are to tear.
- Save time making the chiles rellenos by roasting and peeling the chiles a day or two ahead of time. Store them in the refrigerator in an air-tight container until ready to use.
- When roasting the chiles, be sure the skin is blistered and charred on all sides. Be careful the chiles do not over-char though (completely black all around) as this will make peeling them harder.
- Peel the chiles very carefully to avoid puncturing them and making unnecessary holes.
- Use toothpicks to help keep the stuffing from falling out. Once the chiles rellenos are fried, use your fingers to feel for the toothpicks and carefully remove them.
- Prepare the egg batter until the very end when you’re ready to fry. The egg batter will start to separate and fall if left sitting for too long, so it is best to prepare it only when it’s ready to use.
{This post contains affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using this link.}
Be sure to check out Pederson's Natural Farms for sugar-free bacon and other great Whole30 compliant meat products. and remember to use GEMMA to receive $10.00 off entire order plus free shipping.
Varun Sharma
Bacon and ground beef chilies are delicious. It's yummy recipe.
everydaylatina
Yes, such a good combination. Thank you!