| Recipe: Cheesy Chile Rellenos | Serves: 6 Oven: 350° |
| Ingredients |
- 1 box cheese rice
- 12 roasted poblano peppers
- 1 cup onion
| - 1 lb ground buffalo
- 1˝ Tbsp Mexican spice mix
- 8 oz Cheddar cheese, shredded
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| How to prepare |
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Cook rice according to package directions. Hold warm.
Cut peppers in half and remove seeds, keeping stems intact.
Sauté onions until soft. Add the buffalo, rice and the Mexican spice mix. Cook until the buffalo is fully cooked. Stir in 2 oz. of the cheese into mixture. Hold warm.
Place ˝ cup rice mixture in each half pepper. Top each half with 1/2 oz. of shredded cheese.
Bake in a 350°F oven until the cheese is melted.
Serve on a warm platter for buffet or 2 peppers per guest if serving to your guests.
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| Submitted by: Gail Griffin |
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