Chiles Rellenos de Carne

Name: Chiles Rellenos de Carne
Ingredients: 4 4 large poblano peppers; 1 lb 1 pound ground beef; 1/2 cup 1/2 cup chopped onion; 1/2 cup 1/2 cup chopped fresh cilantro; 1/2 cup 1/2 cup crumbled queso fresco; 1/4 cup 1/4 cup chopped fresh epazote; 2 cloves 2 cloves garlic; 1/2 tsp 1/2 teaspoon ground cumin; to taste Salt and pepper

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipeshighProteingymFoodlowCarblowSugar

Nutrition (per serving)

900Calories

90 gProtein

10 gCarbs

60 gFat

5 gSugar

1000 mgSalt

Ingredients

4 4 large poblano peppers
1 lb 1 pound ground beef
1/2 cup 1/2 cup chopped onion
1/2 cup 1/2 cup chopped fresh cilantro
1/2 cup 1/2 cup crumbled queso fresco
1/4 cup 1/4 cup chopped fresh epazote
2 cloves 2 cloves garlic
1/2 tsp 1/2 teaspoon ground cumin
to taste Salt and pepper

Method

Preheat oven to 400°F (200°C).
Roast the poblano peppers by placing them on a baking sheet and baking for 30-40 minutes, or until the skin is charred and blistered.
Remove the peppers from the oven and let them cool down, then peel off the skin, remove the seeds, and cut a slit down one side of each pepper to create a pocket.
Heat oil in a large skillet over medium-high heat until shimmering, about 2 minutes, then add the chopped onion and cook, stirring occasionally, until golden-brown, 6-8 minutes.
Add the ground beef to the skillet, breaking it up with a spoon as it cooks, until it is no longer pink, about 5-7 minutes.
Add the chopped cilantro, crumbled queso fresco, chopped epazote, garlic, cumin, salt, and pepper to the skillet and cook for 1-2 minutes, stirring constantly.
Stuff each pepper with the meat mixture, dividing it evenly among the four peppers.
Place the stuffed peppers in a baking dish and cover with aluminum foil, baking for 20-25 minutes, or until the peppers are tender and the filling is heated through.