Sunday, February 23, 2014

Roasted Peppers and Cheese Chili Rellenos

I created my daughters favorite veggie dish!

Roasted Peppers and Cheese Chili Rellenos are so simple to make, but full of flavor.

I know you have probably tasted Chili Rellenos, dipped in batter and deep fried into a big cheesy ball of goodness!

Yes, goodness, but I decided to take away all that fried goodness and make a lighter version of the dish.

I love these baby bell peppers, you can use any type of bell peppers you like as part of the stuffing.

I sauteed the peppers in a little onion, allowed them to cool, then mixed them with the cheeses.

After a few minutes under the broiler, all that cheese melted into oooey gooey pepper goodness!


Roasted Peppers and Cheese Chili Rellenos

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2


2 Poblano peppers, fresh
1/2 cup bell peppers, diced
1/2 cup jack cheese, grated
1/2 cup cheddar cheese, grated
1/4 cup red onion, diced
1/2 teaspoon black peppers
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
pinch of crushed red peppers
extra virgin olive oil


Preheat oven to broil.

Mix seasoning blend together and set aside. 

Toss poblano peppers with about 1 teaspoon of olive oil and pinch of seasoning blend. Broil for about 7 minutes on each side until the skin blisters. 

Remove from oven and cover with a kitchen towel. After about 5 minutes, remove blistered skin, cut a small slit though one side of pepper and using a teaspoon remove seeds from inside the peppers. Do not rinse peppers under water.

While peppers roast, add 1 teaspoon of olive oil to a pan over medium high heat, add bell peppers and onions and saute for about 3 minutes.

Season with seasoning blend and set aside to cool.

Mix cooled vegetables with cheese and divide mixture between both peppers.

Drizzle a little olive oil on top of peppers and broil for about 5 minutes, until cheese melts and begins to bubble.




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