Baked Chile Rellenos (Stuffed Chiles)

Ingredients

1/2 medium onion, sliced
1 clove garlic, chopped.
1 14 oz. can of whole, peeled tomatoes.
1 tsp. red pepper flakes
1/2 tsp cayenne pepper
1 tbsp chopped fresh cilantro, or 1 tsp dried cilantro

4 Poblano peppers
2 cups Shredded Beef
1/4 cup crumbled feta cheese (you can use shredded cheddar if you prefer)
1/4 cup chopped tomatoes.

Directions

Add a little bit of oil or butter to a large skillet. Add the onions, and cook on medium high, until the onions are translucent. Add the garlic, and cook for about 1 minute, until the garlic begins to turn translucent.

Add the can of tomatoes, the red pepper flakes, cayenne pepper, and cilantro. Break the tomatoes up with a spoon, or the side of the spatula. Bring to a boil, and then turn the heat down to medium low, and simmer for 20 minutes, until the sauce thickens.

While the sauce is simmering, roast the poblano peppers. You can do this directly on a gas burner, or place them a few inches from the broiler, turning until the skin is blackened and blistered. Remove the poblanos from the heat, and place in a paper or plastic bag. Let cool for about 10 minutes.

When the peppers have cooled enough to handle, peel the blackened skin off. It helps to do this under cold running water.

After you have peeled the peppers, carefully cut a slit in the side of each pepper. Remove the seed pod and as much of the seeds and seed membranes as possible.

Preheat your oven to 350 degrees F.

In a medium bowl, combine the shredded beef, the cheese, and the chopped tomato. Stuff each pepper with 1/4 of this mixture, and place the peppers into a baking dish. Pour the tomato sauce over the peppers, and bake for 20-30 minutes until peppers are cooked through and tender.

Serves 4.

Recipe Submitted by: Tim Sousa