Easy Chiles Rellenos
- Ready In:
- 45mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 6 poblano peppers
- 283.49 g mexican white cheese (or Monterrey Jack if not available)
- 453.59 g ground beef
- 2 (566.99 g) can green enchilada sauce
- 283.49 g can mild Rotel Tomatoes
directions
- 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.
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Reviews
RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.