Dinner By Dagny

Not just food, food with flavor

Archive for the tag “stuffed peppers”

Baked Chili Rellenos

The last time I made green chili salsa for enchiladas, I had a lot of leftover sauce.  Instead of using it on another batch of enchiladas, I decided to branch out.  I came up with the idea to make chili rellenos with the green chili salsa.  Traditionally, it’s made with a red chili sauce, but the filling is pretty flexible.  My hunt for poblano peppers was a little difficult in my regular grocery store.  I picked up 10 on the smallish side.  I’m sure I would have gotten larger ones, and had a better selection at a Hispanic market or the International Food store, but that didn’t work into the schedule.

One of the first things I learned when looking for a recipe is that chili rellenos is usually battered and fried.  I apparently had selectively forgotten that.  After searching for baked variations, I most closely referenced this one.  I used ground turkey and queso blanco, but you can really fill these with anything you want.

Ingredients

10 medium poblano peppers

1 lb ground turkey

1 lb queso blanco

1 medium onion, chopped

2 1/2 – 3 cups green chili salsa

Adobo, cumin, oregano to taste

Directions

1.  Char chilis under broiler on each side until blistered (~approximately 5 mins per side)

2.  Remove charred chilis from pan and place in sealed plastic bag.  Let stand for 15 minutes.

3.  Remove skin from chilis. (I prepared the chilis the night before)

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4.  Remove the stems and as many of the seeds as you can.  Cut a slit about an 1 inch long so that you get to more of the seeds and stuff them.

5.  Prepare filling by browning turkey with chopped onion.  Season to taste.  Add about 1/2 – 1 cup of green chili salsa to the turkey

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6.  Shred queso blanco and use about 1/2 to stir into the meat mixture.

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7.  Spread 1 cup of green chili salsa on bottom of pan.  Stuff peppers and layer on top.

8.  Drizzle remaining green chili salsa on top of peppers, sprinkle with remaining cheese.

10.  Bake for 20-25 minutes on 375 until cheese is melted, sauce is bubbling and there are brown spots.

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Results

We really enjoyed this meal.  Next time, I think I would use a “mexican” blend cheese to add a little sharpness to the flavor.  But it is definitely an easy meal that allows me to substitute as I see fit.

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Enchilada Peppers

I went to the Kingstowne farmer market on Friday and got all sorts of goodies, including these royal purple bell peppers. I latched on to stuffings these peppers, but my family isn’t a real fan of stuffed peppers. My initial thought was to make a hash with a lamb sausage, potato and red pepper hash. I scrapped that idea when I couldn’t come up with a good sauce for it. I then thought about my enchilada filling. My youngest daughter liked the idea and even named my dish “enchilada peppers.”

Ingredients

5 small purple bell peppers

1 package southwestern chicken shortcuts, broken into bite size pieces

1 can black beans, rinsed and drained

1 package 90 secs brown rice

1 large can enchilada sauce

3 cups shredded cheddar cheese

1 small onion diced

1/2 red pepper diced

6 tortillas

Directions

1. Carefully cut out stem of peppers and remove seeds and white membrane

2. Place peppers in pot and cover with water. Bring to a boil and boil for 5-10 minutes until soft

3. Remove from pot and let drain

4. Sauté diced onions and red peppers in a little olive oil over medium high heat

5. In large bowl, mix chicken, rice, cheese, black beans, onions and red peppers and about 1/2 enchilada sauce (enough to make mixture moist but not soupy)

6. Pour some enchilada sauce on bottom of baking dish

7. Use a tablespoon to stuff peppers

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8. Lay peppers in baking dish. Don’t over-crowd peppers

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9. Drizzle peppers with enchilada sauce and cover with cheese

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10. Use remaining filling for traditional enchiladas, rolling it in tortillas, cover in enchilada sauce and cheese

11. Bake peppers and remaining enchiladas at 375 degrees for 25 minutes

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Results

These were a winner and a requested “definitely make again” recipe. I was a little weirded out by why the peppers blanched to green, but it didn’t alter the taste.

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