Mexican comfort food and stuffed peppers combine to create the flavor of chile rellenos without the deep-frying.
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6 poblano chile peppers, about 5 inches long
2 tablespoons Land O Lakes® Butter
1 small (1/2 cup) onion, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground red pepper (cayenne)
1 pound lean ground beef
2 cups Land O Lakes® Sharp White Cheddar Farmstyle Shreds, divided
1/2 cup finely 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. Cut slit into pepper from stem to tip. Carefully remove seeds. 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 onion, chili powder, cumin, garlic salt, salt and cayenne; cook over medium heat 2-4 minutes or until onion is softened. Add ground beef; 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, using about 1/2 cup for each. 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.
Whether you are looking for traditional or unexpected, you can enjoy the savory spices in these recipes for brunch or dinner.