Tuesday, October 27, 2009

Chili Rellanos

Everyone loves this recipe so I wanted to share. I have modified it to be paleo so eat as much as you would like!

Chili Rellanos
4 large Poblano Peppers
3 T. grape seed or olive oil
1 Red Onion-diced
1 yellow bell pepper-diced
1 Jalapeno-diced
4 cloves of garlic, chopped
2 boneless steaks-diced
1 (15 oz.) can of fire roasted diced tomatoes-drained
1/2 palm full Cumin
1/2 t. oregano
1 Lime
1 cup grated Monterrey Jack cheese

Place Poblanos under broiler or on hot grill and char evenly all over. About 15 minutes.

Heat oil in a skillet on high. Once heated, add in onion, bell pepper, and jalapeno and toss until onions are translucent. About 6 minutes. Add in steak and sear until cooked to your preference. I like it rare :) Reduce heat to Medium-High and add in garlic, tomatoes, cumin, oregano and salt and pepper to taste.
Warm until heated through then turn pan off.
Squeeze lime juice over mixture.

Split the charred Poblanos open-but not in half- and scoop out the seeds with a spoon. Place peppers in a shallow baking dish and stuff each pepper with the mixture. Top each pepper with 1/4 cup of grated cheese and place back under broiler to melt and char the cheese.

Serve hot and enjoy!

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