Recipe

Santigo Chilli Relleno Recipe

Add Step-by-Step Photos	Kitchenfire / All my dishes 8 months, 1 week ago Perfect dinner for 2, hang out drink some wine and enjoy the fruits of your labor. Serve w/ chicken if your not a beef fan. Prep:20m Cook:60m Servings:2	Kitchenfire
	mexican spicy beef mushrooms

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quaziefly

Ingredients

White mushrooms

crimini mushrooms

Tomato

white rice

poblano pepper

Monterrey Jack cheese

beef stock

white onion

Santiago marinaded London broil or beef tip

Tbs. butter

Beef stock or quick Au Jus

Anjo pepper (dry smoked poblano, pronounced An-Ho)

garlic

cracked black pepper

kosher salt

Directions

Organize and it's easy-5 steps

1-Rice; white rice w/ 1 Roma tomato rough diced, cracked pepper, garlic powder

2-Saute mushrooms and onion w/ anjo pepper w/ beef stock or Au jus

3- Stuff and bake poblano pepper

4- Cook London Broil or chicken or beef skirt.

5- Plate

1) Cook rice w/ black pepper, butter and garlic powder (too you taste), but do not salt. After the rice has cooked, salt it separately in a bowl using a spoon to fluff it. It should "stand" on it's own. Each ingredient should have a distinct flavor. Don't make a pile of goop, bake it and call it good.

2) Thick slice 5 white and and 15 crimini (must have) mushrooms and slice 2, 1" slices off a whole large white onion. Place in a skillet and add the anjo pepper and 2 cups beef broth or some quick Au jus. (See picture) Cook on a medium heat for about 30 minutes until onion has turned translucent. Need Au jus? Try "Better than Bullion" Beef base.

3) Prepare poblano pepper by topping it (see picture) and deveining it. The vein makes the pepper bitter. Always remove the vein when preparing any pepper. Add some sunshine (my term for garlic and olive oil mixed together). Place 2 oz of Monterrey Jack cheese in the poblano pepper and then the " Sauteed Onion on top of the cheese". Use a large spoon and pack the Poblano pepper with the rice. Cook on 400 degrees for approx. 20 minutes until the pepper is snapping in the oven. You'll know when its done.

4) While the pepper is baking, pan fry your Santiago marinaded London Broil (recipe later) or other meat in a pan. London broil should NEVER be cooked over medium rare and should always be cut "against the grain" or it will be tough and chewy. (See picture or email me if you don't understand).

5) Plate and garnish w/ whatever you have on hand. (See picture) Hope it's not to advanced. Drink some wine and enjoy the process with a friend. This is a great recipe, you wont be disappointed.

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Comments

quaziefly 8 months, 1 week ago said:
I have made Chilli Relleno many ways. I love them all. I just germinated my Pablano seeds and getting ready to put them in the earth. Can not wait to try this! FIVE +++!

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