Mexican comfort food & stuffed peppers combine to create the flavor of chile rellenos without the deep frying.
8 large poblano chile peppers
2 tablespoons Land O Lakes® Butter
1 small (1/2 cup) onion, chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon salt
1 pound lean ground beef
2 cups chopped tomatillos
2 cups shredded Monterey Jack cheese
1/2 cup crushed corn chips
Heat broiler. Cover broiler pan with aluminum foil.
Place peppers onto broiler pan. Broil 4 to 6 inches from heat, turning occasionally, 8-12 minutes or until skins blacken. Place into plastic food bag or into bowl covered with plastic food wrap. Let stand 15 minutes; gently peel skins from peppers. Remove stem and seeds; cut peppers in half lengthwise. Set aside.
Heat oven to 350°F. Coat 13x9-inch baking pan with no-stick cooking spray. Set aside.
Melt butter in 12-inch nonstick skillet until sizzling. Add onions, chili powder, cumin, garlic salt, ground red pepper and salt; cook over medium heat 2-4 minutes or until onions are softened. Add ground beef and tomatillos; continue cooking, stirring constantly, 10-12 minutes or until extra liquid has cooked off and beef is no longer pink. Stir in 1 cup cheese. Remove from heat.
Divide beef mixture evenly among peppers. Place stuffed peppers, cut-side-up, into prepared pan.
Sprinkle peppers with remaining cheese and crushed corn chips. Bake 15-20 minutes or until heated through.
Covering peppers and allowing them to rest after broiling will loosen the skin and make peeling easier. Remove seeds and stem by pulling up and twisting off stem. Wash hands thoroughly with warm, soapy water after handling peppers.
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