Chile Rellenos (with Chicken)

 Chile Rellenos with  Keema [Mexican]

Introduction: It is a dish of Mexican cuisine that originated in the city of Puebla. It consists of a stuffed, roasted, fresh poblano pepper, sometimes substituted with a non-traditional Hatch chile, Anaheim, pasilla or even jalapeño chili pepper.

Ingredients:

• 4 piece Poblano chillies
• 3 tbsp chicken keema
• 2 tbsp chopped onion
• 1 tbsp ginger-garlic paste
• 3 tbsp grated boiled potato
• 1 egg foamed with pinch of salt
• 1 tbsp chopped green chili
• 2 tbsp corn flour
• 1/2 tsp paprika powder
• 2 tbsp oil for stiffing masala
• 2 cup oil for deep fry

  Procedure:

1. roast the chillies over the gas
2. after the chilies cool down, clean the roasted skin carefully
3. cut each chili like a pocket
4. and de-seed  the chilies
5. heat 2 tbsp oil in a  pan 
6. add chopped onion and stir 1/2 min
7. add keema and 1/2 tsp salt
8. now  add ginger-garlic paste
9. after the keema softens, add cheese
10. after cheese melts, add potato and mix well
11. stuffing is ready, put off the gas
12. divide the stuffing in 4 equal parts
13. now stuff the chilies with the stuffing
14. take a plate and sprinkle corn flour on it
15. now sprinkle a pinch of salt and paprika powder
16. don't mix them,  just roll the chilis on it
17. now coat the chilies with egg foam 
18. and deep fry until it turns light golden in color
19. ready to serve stuffed chili rellenos with mustard sauce

 Serves: 2