Friday, January 22, 2010

Chili Rellenos Redo...

...complete with pictures, and meat!

1 lb. steak, cubed
4 large Poblano Peppers
1 each red and yellow pepper, kiced
3 T. corn, peanut, or vegetable oil
1 red onion, chopped
1 Jalapeno, seeded and chopped
4 cloves garlic, chopped
1 15 oz. can fire roasted diced tomatoes, well drained
1 teaspoon cumin
1/2 teaspoon dried oregano
salt and pepper
1 lime
1 Cup of Monterrey Jack cheese, grated.

Preheat Broiler
Place poblanos under broiler and char evenly all over. 15 minutes ( I forgot to photograph the poblanos)While peppers are working, heat 3T. oil in a skillet over high heat. When the oil smokes or ripples add onion, peppers, and jalapenos until vegetables char at edges and onion are tender, 4 to 5 minutes. Add in sliced steak and brown, about 4 more minutes. Reduce heat to medium-high and add in garlic, tomatoes and season with cumin oregano, salt and pepper. Cook another minute or two and turn pan off.Sprinkle 1 lime juice over the mixture.
Split the charred peppers open with small sharp knife then scoop out seeds with small spoon. Place peppers in shallow baking dish and stuff each split pepper with lots of the mixture, top each with cheese and place back under broiler to melt and char the cheese.
This dish is great to make and eat on for a few days, they heat up well in the microwave!

1 comment:

  1. I can't wait to try this recipe, the pictures are beautiful!