Recipe

Chile Rellanos My Way Recipe

Add Step-by-Step Photos	Asheats / All my dishes 4 months ago 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. Prep:25m Cook:30m Servings:4	Asheats
	chilerellano quick fun festive

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Ingredients

4 poblano peppers

2 tbsp olive oil

1 ½ lbs ground chuck

1 red onion, chopped

2 garlic cloves, minced

1 yellow bell pepper, finely diced

2 ears of corn, kernels removed

1 medium tomato, chopped

1 tbsp cumin

1 tbsp smoked paprika

1 tsp cayenne pepper - optional

Salt and pepper, to taste

¾ cup Monterrey jack cheese, shredded

Directions

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.

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