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Santigo Chilli Relleno Recipe

Ingredients

How to make it

  • 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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    " It was excellent "
    quaziefly ate it and 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 +++!
    Was this review helpful? Yes Flag

The Cook

kitchenfire 78613, TX

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