Chili Rellenos

I came up with dish after having a similar dish while in town a few weeks ago. I tried to recreate it as best as I could. I have to say I came very close. Although my dish has a bit more spice to it, it is still delicious. After every dish in the house was dirty and gone through so many things to make it I had this great Dish. I hope that you enjoy it as well as my Family did. Here are the Ingredients you will need.

2 c. Monterey Jack Cheese, Grated

6 Roasted Pablano peppers ( canned or fresh) ( roast in broiler on high until charred. Place in a bowl cover with plastic and let cool. Remove seeds, skin and cut in half. set peppers aside discard skin and seeds)

1 Onion, Diced

1 lb Ground Beef ( 80/20)

1 ( 10. oz)  Can of Enchilada Sauce

2 Cloves Garlic, Minced

2 Tbsp Olive Oil

Salt and Pepper

1 Red Bell Pepper, Diced and Seeded

2 tsp. Chili Powder

1 tsp. Cumin

1 Tbsp Cilantro or Parsley, Chopped


(1.) Heat the oven to 350*.  In a large Cast Iron skillet  over medium heat, Cook the onion, oil , red bell pepper and garlic until just tender. About 8 to 10 minutes. Remove to a plate.

(2.) Brown the ground beef in the same skillet until cooked through. Drain off any extra fat.  Add the meat, onion/pepper mixture, chili powder, cumin, salt, pepper, and cilantro/parsley. Cook for 5 minutes. Add 1/4 cup of the enchilada sauce and stir to combine. ( At this point if you do not have an Iron skillet just place this mixture into a 8×12 inch baking dish that has been lightly greased.)

(3.) Place the pablano peppers that have cooled in a single layer over the meat mixture. You can slightly over lap them slightly if needed. Pour over the rest of enchilada sauce evenly over the peppers.  Sprinkle the grated cheese evenly over the peppers and sauce. Place into the heated oven and bake for 20 to 25 minutes until brown and bubbly. Remove from the oven and let cool slightly before serving.

I serve this with refried beans and lemon parsley rice ( recipe on blog).

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