Irresistible Whole30 Bacon and Ground Beef Chiles Rellenos with Homemade Tomato Salsa

Discover how to make roasted poblano chiles stuffed with a flavorful combination of savory beef and crispy bacon, served with a mild tomato salsa, all easily made Whole30 compliant and absolutely delicious.

The vibrant flavors of Mexican cuisine have always held a special place in my heart, and few dishes capture that essence quite like Chiles Rellenos. Traditionally, these “stuffed chiles” are a labor of love, known for their rich, comforting flavors and unique preparation. After my recent experience hosting the Whole30 Recipes Instagram page in May, I was inundated with requests for a Whole30 compliant version of this beloved Mexican classic. The challenge was exciting: how to retain the authentic taste and texture of Bacon and Ground Beef Chiles Rellenos while adhering to the strict Whole30 guidelines?

Naturally, I turned to my ultimate culinary resource – my parents. Their kitchen has always been a treasure trove of authentic Mexican recipes, passed down through generations. My dad’s cherished recipe for Bacon and Ground Beef Chiles Rellenos proved to be the perfect starting point. With just two thoughtful modifications, we transformed this delicious, hearty dish into a Whole30 friendly meal that doesn’t compromise on flavor. These roasted poblano chiles, generously stuffed with a savory blend of perfectly seasoned ground beef and crispy, flavorful bacon, are truly exceptional. Served with a vibrant, mild tomato salsa, they offer a taste of tradition with a modern, healthy twist.

While the preparation of chiles rellenos might seem daunting to first-timers, or even seasoned cooks, I assure you, the effort is incredibly rewarding. This isn’t a quick weeknight meal, but a culinary adventure that promises a truly satisfying outcome. Don’t be intimidated by the multi-step process; I’ve broken down each stage into clear, detailed instructions, complete with essential tips and tricks to guide you every step of the way. The end result? A deeply flavorful, satisfying dish that is absolutely worth every minute spent. Get ready to create a truly memorable Mexican feast right in your own kitchen!

Essential Tips for Perfect Chiles Rellenos

Creating the perfect chiles rellenos involves a few key techniques and considerations. To ensure your culinary journey is smooth and successful, here are some crucial tips gleaned from years of making this delicious dish:

• Poblano Pepper Freshness is Key: When you’re shopping for your poblano chiles, try to buy them close to the day you plan to prepare the dish. Fresher chiles are generally more pliable and less likely to tear during the roasting and stuffing process. Older chiles tend to become more brittle, increasing the risk of punctures that can cause your delicious stuffing to escape during frying. Aim for firm, glossy poblanos with no soft spots.
• Batch Prep for Efficiency: Chiles rellenos require a bit of dedication, especially when it comes to roasting and peeling the peppers. To streamline your cooking process and save valuable time, consider roasting and peeling the poblano chiles a day or even two days in advance. Once roasted and peeled, carefully store them in an airtight container in the refrigerator. This way, when you’re ready to assemble and fry, a significant portion of the work is already done, making the final steps much more manageable.
• Mastering the Roast: Achieving the perfect roast on your chiles is critical for easy peeling and optimal flavor. You want the skin to be visibly blistered and charred on all sides, indicating that it has separated from the flesh, which is key for a smooth peel. However, exercise caution: avoid over-charring the chiles until they are completely black and brittle. While some char is good, excessive charring can actually make the skin stick more firmly to the chile, making peeling a frustrating ordeal and potentially altering the delicate flavor of the pepper.
• Gentle Peeling for Intact Chiles: Once roasted, the chiles need to be peeled carefully. Take your time with this step. Use your fingers or a small, dull knife to gently rub and pull off the charred skin. The goal is to remove the skin without puncturing the chile itself, as any holes can make stuffing difficult and lead to the filling leaking out when frying. A well-peeled, intact poblano is your canvas for a beautiful chile relleno.
• Toothpicks: Your Secret Weapon for Sealing: After stuffing, your chiles will need a little help staying sealed, especially during the frying process. This is where toothpicks come in handy! Use one or two toothpicks to carefully weave across the opening of the stuffed chile, much like you would sew or knit. This simple technique keeps the savory ground beef and bacon filling securely inside. Once the chiles rellenos are fried to golden perfection, remember to remove the toothpicks. You can feel for them with your fingers, or, if you’re like me, simply instruct your diners to be mindful of them – a fun little warning for a delicious reward!
• Timing the Egg Batter: The airy, fluffy egg batter is what gives chiles rellenos their characteristic golden, puffy coating. However, this delicate batter is best prepared just before you are ready to fry. If left to sit for too long, the whipped egg whites can start to separate and deflate, leading to a thinner, less effective coating. For the best results, whip your egg whites and fold in the yolks only when your dredging station is set up and your oil is heating. This ensures a fresh, stable batter that will cling beautifully to your chiles.

Whole30 Specific Tips for Chiles Rellenos

For those following a Whole30 program, enjoying classic dishes like chiles rellenos requires a few thoughtful ingredient swaps:

• Flour Choice Matters: If you’re not on a Whole30 journey or don’t have gluten sensitivities, traditional all-purpose flour works perfectly for dredging. However, to keep these chiles rellenos strictly Whole30 compliant and gluten-free, opt for tapioca flour or arrowroot flour. Both provide a similar light coating that helps the egg batter adhere to the chile, ensuring that signature crispy exterior without any unwanted grains.
• Read Your Bacon Labels! This is perhaps the most crucial Whole30 tip for this recipe. Most commercially available bacon contains added sugar, which is not permitted on the Whole30 program. Always scrutinize the ingredient list of your bacon. Look for brands specifically labeled “sugar-free” or “Whole30 approved.” I’ve personally found Pederson’s Natural Farms bacon to be an excellent choice for its quality and strict adherence to Whole30 standards. Don’t forget to use my exclusive code GEMMA to receive $10 off your entire Pederson’s order and enjoy free shipping – a fantastic way to stock up on compliant, delicious ingredients!

How to Make Authentic Bacon and Ground Beef Chiles Rellenos

Roasting the Poblano Chiles: The Foundation of Flavor

The first step in crafting perfect Bacon and Ground Beef Chiles Rellenos is to properly roast and peel the poblano chiles. This process not only makes the chiles tender and easy to handle but also imparts a smoky depth of flavor that is essential to the dish. You’ll need 8 medium-sized poblano chiles for this recipe. If you’re new to roasting peppers, don’t worry! It’s a straightforward process. You can roast them over an open flame on a gas stove, under a broiler in the oven, or even on a hot grill. The goal is to char the skin thoroughly on all sides until it’s blackened and blistered. This indicates the skin is separating from the flesh, making it much easier to peel. Once roasted, immediately transfer the hot chiles to a bowl, cover it tightly with plastic wrap or a lid, and let them steam for about 15-20 minutes. This steaming helps loosen the skin even further. After they’ve cooled enough to handle, carefully peel the charred skin using your fingers or a small knife, taking care not to tear the delicate flesh of the chile. Set these beautifully roasted and peeled chiles aside while you prepare the savory stuffing. For more detailed instructions, click here to read my post about two simple ways to roast chiles at home.

Crafting the Hearty Ground Beef and Bacon Stuffing

The filling is where these chiles rellenos truly shine, offering a rich and satisfying counterpoint to the mild poblano pepper.

Begin by dicing half a pound of sugar-free bacon into small pieces. In a medium pan, cook the diced bacon over medium heat until it’s wonderfully crispy and golden brown. The rendered bacon fat will add incredible flavor to our beef. Once crispy, remove the bacon from the pan and let it drain on a paper towel-lined plate or bowl, reserving some of the glorious bacon grease.

Drain most of the bacon grease from the pan, leaving about one tablespoon of that flavorful fat. This will be the foundation for cooking our ground beef. Add one pound of ground beef to the pan and cook, breaking it up with a spatula, until it’s almost completely browned.

Now, it’s time to build more layers of flavor. Add a quarter of a diced medium onion, one finely diced garlic clove, and one diced Roma tomato to the pan with the beef. Season generously with salt and freshly ground black pepper. Sauté this mixture, stirring occasionally, until the onions soften, the tomato breaks down slightly, and the meat is fully cooked through.

Finally, return the crispy bacon bits to the pan and stir them into the beef mixture. Allow everything to sauté together for a few more minutes to ensure all the flavors are well incorporated. Before moving on, make sure to drain any excess fat from the finished stuffing. This ensures your chiles aren’t overly greasy. The result is a savory, textural filling that’s absolutely irresistible.

Skillfully Stuffing the Poblano Chiles

With your roasted chiles and flavorful stuffing ready, it’s time for the delicate art of stuffing.

Using a small, sharp paring knife, carefully make a slit down the middle of each roasted poblano chile. Start about half an inch from the stem and stop about half an inch before reaching the very end. The key here is precision – you want to create an opening wide enough for stuffing without cutting through to the other side of the chile.

Gently open the chile and, using a spoon, carefully remove as many of the seeds and veins as possible. This not only makes room for the generous filling but also reduces any potential heat from the chile.

Now, spoon about two generous spoonfuls of the warm ground beef and bacon mixture into each poblano chile. Don’t overstuff, but ensure it’s packed enough to be substantial.

To secure the delicious filling, use one or two toothpicks. Carefully weave the toothpick in and out across the slit, just like you would sew. This keeps the opening sealed and prevents the stuffing from falling out during the crucial frying step. Repeat this process for all eight chiles, setting them aside on a plate as you go.

Preparing the Golden Egg Batter and Dredging Station

The signature fluffy, golden crust of chiles rellenos comes from a perfectly prepared egg batter. This step should be done right before frying.

Carefully separate the whites and yolks from five large eggs. Place the egg whites in a clean, dry mixing bowl. Using a hand mixer or a stand mixer with the whisk attachment, whip the egg whites on high speed until stiff peaks form. To test for stiff peaks, simply lift the whisks; the peaks should hold their shape without collapsing. This aeration is what gives the batter its lightness.

Once stiff peaks are achieved, gently add the egg yolks to the whipped whites. Using a spatula, carefully fold the yolks into the whites. Be very gentle and avoid over-mixing, as you want to maintain as much of that airiness as possible. Over-mixing will cause the whites to deflate, resulting in a flat batter.

Set up your dredging station next to your stove for maximum efficiency. On one end, place your prepared, stuffed chiles rellenos. In the middle, have a plate or shallow bowl with one cup of flour (tapioca or arrowroot for Whole30). Closest to the stove, have your bowl of freshly made egg batter.

In a heavy-bottomed medium pan, such as a sturdy cast-iron skillet, heat about half an inch of your preferred cooking oil over medium-high heat. Vegetable oil, avocado oil, or even clarified butter (ghee for Whole30) can work. Once the oil is hot and shimmering (you can test with a tiny drop of batter; it should sizzle immediately), reduce the heat to medium to maintain a consistent frying temperature.

Take one stuffed chile and delicately place it into the bowl of flour, turning to coat it completely on both sides. Gently dust off any excess flour – you want a thin, even coating. The flour acts as a bridge, helping the egg batter adhere better.

Immediately transfer the floured chile into the egg mixture. Gently spoon the egg batter over the chile, ensuring it’s completely covered with the fluffy egg coating.

Carefully lift the egg-coated chile and gently place it into the hot oil. Avoid overcrowding the pan; typically, two chiles at a time is ideal to maintain oil temperature and allow for even frying. As soon as you place them in the pan, and before flipping, sprinkle a pinch of salt over each chile.

Fry each chile until it’s beautifully golden brown and puffed, typically about 2-3 minutes per side. Use a firm spatula in one hand and a fork or spoon in the other to gently turn the chiles, being careful not to puncture the delicate batter.

As each batch of chiles rellenos is cooked, transfer them to a large plate or platter lined with paper towels to drain any excess oil. Keep an eye on your oil level; if it runs low at any point, add more oil as needed to ensure consistent frying. Repeat the process until all your delicious chiles are fried.

Crafting the Mild Homemade Tomato Salsa

No chiles rellenos dish is complete without a delicious salsa to accompany it. This mild tomato salsa perfectly complements the richness of the stuffed chiles.

In a saucepan, bring seven medium Roma tomatoes and one dried guajillo chile to a boil. If you prefer a spicier kick, you can also add one jalapeño to the boiling water at this stage. Boil until the tomatoes are soft and the guajillo chile is rehydrated and pliable, usually about 10-15 minutes.

Once softened, remove the guajillo chile and blend it separately with a small amount of the boiling water to create a smooth paste. Then, carefully strain this guajillo paste through a fine-mesh sieveto remove any remaining seeds or tough, unblended pieces, ensuring a silky-smooth salsa.

Next, combine the strained guajillo paste, the boiled Roma tomatoes, a quarter teaspoon of dried oregano, an eighth of a teaspoon of ground cumin, and salt and pepper to taste in your blender. Add half a cup of chicken broth (ensure it’s Whole30 compliant if needed) and one and a half cups of water. Blend until the sauce is completely smooth. If the sauce appears too thick for your liking, add a little extra water, a tablespoon at a time, until it reaches your desired consistency.

In a small saucepan, heat one tablespoon of oil over medium heat. Carefully pour the blended salsa into the hot oil and bring it to a gentle simmer. Let it simmer for 3-5 minutes, allowing the flavors to meld and deepen. This step is crucial for developing the salsa’s full flavor profile.

Serving Your Exquisite Chiles Rellenos

These homemade Bacon and Ground Beef Chiles Rellenos are a culinary masterpiece ready to be enjoyed!

Traditionally, chiles rellenos are served “smothered” in a generous helping of the warm red tomato sauce. The sauce not only adds moisture and flavor but also a beautiful presentation. However, for those who prefer to control the amount of sauce, you can also serve the salsa on the side, allowing each person to add their own.

To make it a complete and satisfying meal, consider pairing your chiles rellenos with complementary sides. A classic Mexican red rice is a perfect match, soaking up all the delicious flavors. For a Whole30 compliant option, cauliflower rice makes an excellent substitute. A simple fresh green salad can also provide a refreshing contrast. Garnish with a sprinkle of fresh cilantro for a pop of color and herbaceousness.

Enjoy the rich flavors and the satisfaction of creating this authentic Mexican dish from scratch. It’s a meal that’s sure to impress and nourish, whether you’re following Whole30 or simply seeking a deeply flavorful and comforting experience.

I truly hope you enjoy making and savoring these incredible Bacon and Ground Beef Chiles Rellenos. They are a testament to how traditional recipes can be adapted to fit modern dietary needs without sacrificing an ounce of flavor or authenticity. This dish is more than just food; it’s a celebration of family recipes, culinary heritage, and the joy of sharing delicious meals.

Please leave me a comment below if you make this or tag me on Instagram @everydaylatina.

Recipe

{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 your entire order plus free shipping.