Monday, September 13, 2010

chile relleno

2 poblano peppers halved and seeded
1/4 pound ground beef
Extra sharp cheddar (white)
salsa (about 1/4 cup mixed with ground beef)
salsa verde
Salt to taste

I put a slice of cheese in the inside of each pepper. Added a small amount of ground beef mixture and rolled in flour.  Stuffed mixture in pepper on top of cheese.  Add another generous slice of cheese on top and back for about 20 min at 400.  Pour Salsa Verde in on top and bake an additional 10 min. I moved them close together in the last 10 min to keep the peppers from drying out.

Not restaurant quality, but very good.

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