Prep 20 mins
Cook 25 mins
We have an awesome authentic Mexican restaurant in our little Midwestern town. I fell in love with their Chilies Rellenos, and this is the closest I come to duplicating it. (It can also be made with red enchilada sauce for an entirely different flavor. Can sizes are approximate)I serve these with Shirleen McCorkle's Refried Bean recipe and they go wonderfully together!
- 6 poblano peppers
- 10 ounces mexican white cheese (or Monterrey Jack if not available)
- 1 lb ground beef
- 2 (10 ounce) cans green enchilada sauce
- 1 (10 ounce) canmild Rotel Tomatoes
- Blanch Poblano Peppers for 5 minutes in boiling water.
- Meanwhile, brown ground beef, drain and return to the pan.
- Add tomatos and enchilada sauce to pan and bring to a boil.
- Reduce heat and simmer while preparing the peppers.
- Remove pepper from water and remove the tops and seeds.
- Cut the pepper into four similar sized pieces.
- Lay pepper slices in a greased baking dish.
- Place a spoonful of sauce over each pepper, then top with a spoonful of cheese.
- Bake 35 minutes at 350 degrees or until cheese is browned.
- Allow remaining sauce to simmer on the stove-top and serve with completed peppers.
I followed the directions exactly (well almost, I forgot the rotel tomatoes) and did not peel the peppers. I think next time I will take mr gene's advice and roast and peel the peppers. I made this using El Charro Cafe Green Enchilada Sauce as my green enchilada sauce. Even with the skin this recipe was delicious!
A quick and easy to put toghter. I roasted the chilies on the barbee,they were the easiest peppers that I have peeled ever. I think I will use this method from now on. The next time I make this I am going to put some diced onions in it.