Saturday, August 22, 2009

Chili's Rellenos

I LOVE these! They are so simple to make. I love the fresh taste of Green Bell Peppers. My mom makes these two different ways. She makes them this way, how I have done. The other way is my dad's favorite and so unhealthy! I'm not a fan of the other way, she makes an egg dip, dips the bell peppers after they have been stuffed and deep fry's them. And since I don't really like them that way or know all the details to make them that way I won't list that part of the recipe. And I have to apologize I know my recipe's aren't written in the best way but seriously it is hard when the majority of it is "to your liking" :) If you have any questions or need clarification on something feel free to ask :)

Chili's Rellenos

Green Bell Peppers
Mexican Cheese, Cotija
Onions
Oregano
Jalapenos (IF you want them a little spicy)


Pick out a few Bell peppers that would be good to stuff, wash and pat dry. Then cut a slit in them from stem down to the bottom on one side.


I then take the cheese and crumble it down into a bowl, dice up some onions (in this one I just used some little green onion that we grew in our garden, you can use whatever kind you like), dried oregano to liking and some diced up jalapenos IF you want a little kick to them. Mix everything together.

Pick up your bell pepper and and give it a gentle squeeze near the slit and hold it so it will open up a little for you to begin spooning in the cheese mix. At this point you just stuff it as much as you like. I like to completely fill the cavity of the pepper.

Now the next part is by preference. You can cook them on a cookie sheet in the oven turning them occasionally. Or cook them on a skillet on the stove. You can probably see I used tin foil over the skillet, I did that because that's what I use to make my tortillas on and I hate having stuff stick to it! And then just occasionally turn them over. I have done them both ways I prefer on the stove because I am more mindful of them there and since I like mine to have a bit of a crisp left in the pepper, I feel that I can monitor that a little more closely. Jeremy likes them to be softer and I found the oven does a much better job of that. :)

If doing it in the oven I just set my oven to 350 degrees and let them cook between 1/2 to an 1 hour. Again defending on how soft or crisp you want the pepper to be. The cheese will never fully melt but will be come very soft.

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