MS VICTORIA’S CHILES RELLENOS DE PICADILLO

Stuffed Pepper Instructions:

Place chiles on a foil-lined baking sheet, roast in a preheated 385 degree oven for ten minutes.

Turn chiles over, roast chiles for an additional five to ten minutes.

Place roasted chiles in a plastic bag, let chiles “sweat” for ten minutes.

Peel chiles carefully, try to keep the stems intact.

Crumble ground beef into a skillet.

Brown ground beef , drain off any excess fat.

Add the salsa, cook over medium hot heat until salsa is absorbed by the meat.

Slit chiles vertically, use a teaspoon to carefully remove the seeds.  Try not to tear the chiles!

Place the cleaned chiles in a greased casserole dish and gently stuff with the beef, about one and a half to two ounces per chile.

Smother with chile con queso.

Heat in 350  degree oven for fifteen to twenty minutes until piping hot.

These are great served with a cool, crispy salad topped with sliced avocado or guacamole.

Buen Provecho!

Tips:  I’ve been making these for years, and it never fails, even if I’m super careful, I tear a chile or two.  I recommend broiling extra chiles just in case!  Just chop any extra peeled chile and use for my chile con queso, or add to the meat mixture.

Chile con Queso Instructions:

Melt butter in a heavy skillet.

Add the cream, heat over medium low heat.

Add the cheese a little at a time, whisking well.

Add the peppers to taste, or leave them out altogether.

Lower heat, keep whisking .

That’s it!

Stuffed Pepper Ingredients:

Eight poblano peppers.

One pound Tennessee Grass Fedground beef.

One and one-half  cups homemade salsa, or fresh store-bought salsa (for store bought, I like the Herdez refrigerated brand. Just use your favorite brand and heat level.)

Two cups chile con queso, my recipe or your favorite brand.

Chile con Queso Ingredients:

Your favorite chile pepper, roasted and peeled, or your favorite canned or jarred peppers or salsa(optional.)

Two tablespoons butter.

One cup cream.

One half pound shredded extra sharp cheddar cheese.

One half pound mixed “Mexican Style” cheeses, such as quesadilla cheese, Monterrey Jack, and/or  asadero.

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