american chile relleno

How To Make american chile relleno

• 1

  Preheat oven to 350
• 2

  Season ground chuck with Adobo while browning. Add Spanish rice and simmer till slightly reduced Strain excess fat and sauce and set aside.
• 3

  Core Bell peppers and clean out the seeds and veins
• 4

  Slice Quesadilla cheese into pieces
• 5

  Spoon in a little beef and rice mixture into pepper add cheese and repeat layers of mixture and cheese till pepper is full.
• 6

  Stand peppers up in small casserole or backing dish and place in oven 45 min - 1 hour until pepper is tender and filling is hot.
• 7

  Remove from oven and let rest 10 minutes.
• 8

  Heat up enchilada sauce
• 9

  Heat up cheese dip.
• 10

  Lay single pepper on its side in the middle of a dinner plate. Slice open long way and drizzle with enchilada sauce and cheese dip. Repeat for 4 dinner plates
• 11

  Enjoy.
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