Stuffed Chiles

Recipe by DeAnna Owens
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put chiles on a hot grill or under the broiler, let skin blister and burn.
  • Turn chiles occasionally so they don't overcook or burn through to the flesh.
  • Wrap chiles in tin foil (or paper bag) for 10-20 minutes. The burned skin will flake off easily and the flesh will be slightly cooked by the steam.
  • Slit the side of each chile, remove seeds and veins.
  • Mix chicken, red onion, cilantro, red pepper, cheese, black beans, cumin, salt and pepper to taste. Stuff filling into the slits in the chiles.
  • Line bottom of pan with rotel, then layer open, stuffed chiles.
  • Sprinkle each with quesco fresco, mexican cheese and cilantro, melt in a 350ºF oven for 15 minutes.
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