Easy Chiles Rellenos
- Reviews 2
Ready In: 45 mins
Serves: 6
Ingredients
- 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) 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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