Chili Relleno Recipe – Cuban Style

March 14, 2014

185

My chili pepper expedition continues with this chili relleno recipe using the mild Anaheim chili pepper. I love bell peppers. They show up often in Cuban cooking. They are uber mild, even sweet, and I am not at all afraid of their impact on my palette. But the longer, skinnier and smaller chili that promises everything from death-defying heat to a slight tickle on your tongue? Yup. Scared of those. There are so many types of peppers, with varying levels of heat, methods of cooking and uses and I

~ Anaheim Chili Peppers
~ Ground chicken
~ Rice, cooked {I used brown}
~ Black beans, rinsed
~ Tomato
~ Tomato Sauce
~ Onion, chopped
~ Garlic, chopped {one clove is shown, but I actually use more. Like 3 cloves.}

~ Seasonings: salt/pepper, cumin, paprika, garlic/onion powders, oregano
~ Dollop of sour cream {optional}
~ Sprinkle of cheese {optional}

Instructions: Anaheim Peppers ~ Boil the peppers for about 10 minutes each {you can also roast them, but I was short on time} ~ Once done, cut a slit down the side with a sharp knife. Remove the seeds and...
See the full directions on my site

Nutritions

Calories
0.0

Sodium
0.0mg
0% DV

Fat
0.0g
0% DV

Protein
0.0g
0% DV

Carbs
0.0g
0% DV

Fiber
0.0g
0% DV

Dinner Baked