Recipes

[photos by MATT LANKES PHOTOGRAPHY]

Chiles Rellenos

New artist Star De Azlan makes a cool feast out of hot chiles rellenos.

July 28, 2008

Ingredients

• 1 lb. lean ground beef
• ½ white onion
• 2 cloves garlic, chopped
• 4 cups fresh yellow corn
• 1 red pepper, diced
• Garlic powder
• Salt
• Black pepper
• 8 poblano peppers
• Monterey Jack cheese

Preparation

1. Cook ground beef in large skillet.
2. Add white onion and garlic.
3. Mix in yellow corn and red pepper.
4. Season everything to your liking with garlic powder, salt and black pepper. Once the corn is cooked fully, the stuffing is ready.
5. Set poblano pepper on stovetop burner, over a low flame, turning until all sides are completely charred; or char in broiler.
6. Stick pepper in a paper sack for about five minutes—this will help loosen the charred skin of the pepper.
7. Remove the charred skin, cut down the middle on one side and take out all the seeds. Once you’ve done this, it’s ready to stuff!
8. Place peppers in a row, slit side up, in a 3-inch-deep pan.
9. Fill peppers generously with the stuffing and top with grated Monterey Jack cheese.
10. Place in 400° oven until cheese is melted.
11. Remove and serve.

Serves 8

This recipe goes great with Star De Azlan’s Borracho Beans.

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