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Real Recipes From Real Home Cooks ®

stuffed green chiles

(3 ratings)
BISCUITMAKR avatar
Recipe by
Millie Johnson
@BISCUITMAKR
Valley Head, AL

I created this when I was in my early twenties and have changed it a little over the years. I now grow and fire roast my own green chiles instead of buying canned and I use Oxaca cheese (or homemade mozarella) instead of cheddar. You may fire roast, peel and clean out the seeds of your chiles or use canned as both are good. I like to keep whole unpeeled fire roasted chiles frozen single layer in freezer bags to use all winter.

►
(3 ratings)
yield 6 - 8
prep time 40 Min
cook time 35 Min
method Bake

Ingredients For stuffed green chiles

  • 14
    prepared chiles or 3 or 4 sm. cans of whole green chiles
  • 2 lb
    ground beef
  • 1
    diced bell pepper
  • 1
    diced onion
  • 1/2 tsp
    salt
  • 1/4 tsp
    black pepper
  • 2 - 4 clove
    minced garlic
  • 2 c
    water
  • 3 Tbsp
    fajitas mix or 1 envelope taco bell fajitas seasoning
  • 1/2 tsp
    ground cayenne pepper * optional
  • 1/2 tsp
    habanero sauce * optional
  • 1 Tbsp
    cornmeal
  • 1 pt
    green chile enchilada sauce * if store bought add 1/4 tsp. dried cilantro
  • 3/4 lb
    oxaca or mozarella cheese, sliced or shredded

How To Make stuffed green chiles

  • 1
    Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick spray and set aside.
  • 2
    Prepare green chiles (instructions below) OR drain and set aside if using canned.
  • 3
    To large skillet add ground beef, salt, black pepper, minced garlic, diced onion and diced bell pepper. Cook on high till meat is browned. Drain and return to skillet.
  • 4
    Add water, fajitas mix, cornmeal, cayenne* and Habanero sauce*. Bring to a boil,reduce heat, cover and simmer for 15 to 20 minutes. Uncover and cook on medium high till very thick.
  • 5
    Pour a just enough green chile enchilada sauce to barely cover the bottom of the 9 x 13 baking dish.
  • 6
    Holding chile in hand, stuff with meat mixture.
  • 7
    Put in baking dish seam side down. Repeat with remaining chiles.
  • 8
    Pour remaining green chile enchilada sauce over the top. Cover with cheese and bake for 30 - 40 minutes or till nice and bubbly.
  • 9
    TO PREPARE GREEN CHILES Blister chiles on all sides on a very hot grill or in your broiler. As they get done put them in a covered bowl. (this helps to sweat the skins off)
  • 10
    PLEASE WEAR GLOVES! Peel off skin then cut off top and make a slit down the side. Open it up and remove seeds. It is now ready to use. You can see a step by step with pictures in my recipe "Fire Roasted Chilis/Peppers".
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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