Chile Rellanos My Way
From asheats 14 years ago
- 30 minutes to make
- Serves 4
I'm a fan of the classic deep-fried cheese-stuffed Chile rellanos they have at Mexican restaurants. Here is a healthier, heartier version. Sure to please the whole family. Change up the filling ingredient to suit your family's tastes.
Ingredients
- 4 poblano peppers shopping list
- 2 tbsp olive oil shopping list
- 1 ½ lbs ground chuck shopping list
- 1 red onion, chopped shopping list
- 2 garlic cloves, minced shopping list
- 1 yellow bell pepper, finely diced shopping list
- 2 ears of corn, kernels removed shopping list
- 1 medium tomato, chopped shopping list
- 1 tbsp cumin shopping list
- 1 tbsp smoked paprika shopping list
- 1 tsp cayenne pepper - optional shopping list
- salt and pepper, to taste shopping list
- ¾ cup Monterrey jack cheese, shredded shopping list
How to make it
- Roast and peel the poblano peppers, if desired. Cut a slit in the pepper leaving the top intact, and remove all the seeds and ribs.
- Preheat the oven to 375. Heat oil in a skillet and brown the chuck, remove from the pan and pour out all but 2 tbsp of the grease. Add the onion and sauté for 4 minutes; then add the garlic, bell pepper, corn kernels, and the tomato. Cook for 5-7 minutes, and then add back the chuck. Sprinkle in the cumin, smoked paprika, and cayenne (if using); season with salt and pepper.
- Spoon the filling into the peppers and evenly sprinkle the cheese over all. Place in a baking dish, and bake for 25-30 minutes, until everything is tender and the cheese is melted.
The Rating
Reviewed by 4 people-
Wow! gotta luv it thanks bunches high5
momo_55grandma
in Mountianview loved it
-
Great stuffing, great flavor...yum.
notyourmomma
in South St. Petersburg loved it
-
Love the stuffing here! Making me drool! Thanks for a great recipe!
juels
in Clayton loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "