Homemade Chile Rellanos

Well, Nana K has done it again. When she whipped this up for us last time we were home, I was amazed that in under 30 minutes she put together this beautiful meal that was absolutely delish!

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Here are the details:

  1. Roast and Skin 4 Poblano Chili Peppers (video)
    • Char both sides of the peppers on your grill or stove top
    • Place in a plastic bag or bowl with plastic wrap and seal tightly
    • After about 20 minutes, the peppers will be sweaty and super easy to peel
  2. While the peppers are getting sweaty, brown your ground beef (1 lb) or cook shredded chicken
    • Add some bell pepper and sweet onion if desired along with garlic and sautee together
  3. After the Peppers are peeled, open them up and remove seeds
    • Cut stem to create opening
    • Leave a few if you’re feeling dangerous (seeds = spice)
  4. Stuff the peppers with your filling
  5. Sprinkle Monterey Jack Cheese on top
  6. Place in the Oven and Broil just until your cheese is melted
  7. Deck it out
    • Drizzle with Creamy Jalepeno
    • Serve over a Leaf of Lettuce
    • Slice up some Avocado or make Guacamole for even more Goodness
  8. Serves 4. Enjoy!

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