Cozumel Chile Relleno

Posted on: January 7th, 2020 by Shelly Borgstedte | in Main Dish/Casseroles | No Comments

Shelly Borgstedte, Stanton, TX

2 large Pablano chilies
1/2 lb ground pork
1 med potato, diced
1 med onion, diced
1 cup carrot, diced
1 T raisins
2 T butter
2 C Tomato puree
1 t Garlic, minced
Salt, pepper, Tabasco sauce to taste.
1 c White cheese
Pepper-Broil pablano chilies in oven until charred on all sides. Put in a plastic bag and allow to sweat. Remove the skin. Put slit down one side. Set aside.
Filling-In medium skillet saute onion, potato and carrot in butter until onion is translucent. Add raisins and the pork and brown. Add salt and pepper to taste. Stuff the pablano with filling.
Sauce-In same medium skillet add tomato puree (canned tomatoes blended smooth), minced garlic, salt and pepper. Add drops of Tabasco Sauce to taste. Heat until bubbly.
To plate-Use an oven friendly plate. Add half of the sauce to the middle of the plate. Add stuffed pablano chili on top of the sauce.
Top pepper with white cheese.
Heat-heat in 350 degrees oven until cheese melts.

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