"k0286"
(k0286-0) chili rellenos
ole dan sep 2018

the stuffing:
1
1
1
1
2
 c
c
c
c
T
 ground pork
onion, diced
corn kernels
cheddar, shredded
chili powder
 fry pork to nice brown, mix
w/ other stuff



the peppers:
5


 ea


 poblano peppers


 if dried (ancho), soak
c 8 hrs, slit side, core,
stuff
the sauce:
28
12
2
 oz
oz
T
 tomatoes, diced
tomato sauce
chili powder


  • stuff the chilis, place in #9 skillet, pour the sauce around
  • cover and bake 35-40 min, 'til sauce is bubbling nicely
  • serve with more shredded cheese



"k0286"
(k0286-1) chili rellenos
ole dan nov 2002

chili:
6
1
2
 clv
ea
T
garlic, diced
onion, med, diced
olive oil
 fry up, nice brown,
reserve

1
 lb
ground beef
 fry up, brown, separate
28
3
3
1
 oz
oz
T
T
diced tomatoes
tomato paste
chili powder
ground cumin
 add, mix, and simmer



  • this works as chili con carne, when you add beans
rice:
1
1 1/3

 c
c

short grain brown rice
water

 bring to a boil, simmer
on low-low 'til water
absorbed
stuffing:
4
4
1/2
1/2
1/2
 oz
oz


can
 crumbled feta
kalamata olives
chili mix, above
rice, above
kidney beans
 drain kidney beans,
chop olives



the final:
6-8
 ea
sean's poblano chilis
 core and seed
  • stuff chilis with (would you believe) the stuffing
  • coat # 9 or # 10 skillet with olive oil
  • bake chilis 40-45 min at 450 deg F, turning once
  • the quantities are all pretty loose



"k0286"
(k0286-2) chili rellenos
gourmet october '05

the stuffing:
1
1/4
3/4
 lb
lb
lb
 russet potatoes
chorizo
cheddar
 dice, steam 'til tender
remove casing, dice
dice, and mix in
the peppers:
5




 ea




 poblano peppers




 if dried, soak c 8 hrs
slit side, core, save seeds
toast pepper seeds in skillet
'til light brown, grind,
reserve
the sauce:
1

 lb

 can stewed tomatoes

 puree, adding ground seeds,
boil 'til thickend a bit
  • stuff the chilis, place in #8 skillet, pour the sauce around
  • cover and bake 35-40 min, 'til sauce is bubbling nicely