Stuffed Chile Relleno Recipe

• 分量: 8 servings
• 調理時間: 10 minutes
• 総時間: 35 minutes

材料

4 poblano peppers (rinsed, halved and seeded)

5 cups Prepared Ground Beef Picadillo

2 cups shredded Mexican Blend Cheese

Sour Cream for garnish (optional)

Chopped Cilantro or Green Onions for garnish (optional)

手順

Turn on the broiler and line a cookie sheet with parchment paper.

Wash and half poblano peppers and remove seeds. Place poblanos skin side up on a cookie sheet and place directly under a broiler for 5 to 10 minutes or until skin is blackened. Flip the peppers over and move to a middle rack. Cook for an additional 5 minutes.

Remove the poblano peppers from the oven. Set oven temperature to 350° F.

Let the peppers cool for 5 minutes, then gently remove any loosened skin from poblanos. Do this gently so you don’t tear the poblanos. Do not wash the poblano peppers or you will remove their delicious flavor.

Turn poblano peppers open-side up and fill with the picadillo con papas.

Sprinkle stuffed poblanos with cheese and place in the preheated oven. Bake for 10 minutes.

Remove the stuffed poblano peppers from the oven, and just before serving, drizzle with sour cream and chopped cilantro or green onions to garnish.

栄養

• カロリー: 448 kcal
• 脂肪総量: 34 g
• 飽和脂肪: 14 g
• コレステロール: 117 mg
• ナトリウム: 313 mg
• 炭水化物総量: 4 g
• 食物繊維: 1 g
• 糖質総量: 2 g
• タンパク質: 32 g