-
1
Note: Poblano peppers have a very bitter outer skin.
-
2
To use in recipes, you must remove this skin before hand.
-
3
I use my ovens broil setting.
-
4
Turn broil on high and lay peppers on top rack.
-
5
You want to char all sides of the peppers.
-
6
Youll notice the skin start to shrivel and turn black as this happens, rotate the peppers so all sides char.
-
7
Once most of the pepper looks charred, remove them and place in a plastic bag.
-
8
The heat from the peppers will cause steam to build up and make removing the skin a lot easier.
-
9
Set aside to let it steam.
-
10
Once they have cooled off you need to take them out and deseed and remove the skin and stems from each pepper.
-
11
If they were steamed correctly, you should be able to gently remove the charred bitter skin.
-
12
Its ok if the pepper breaks as itll be laid flat later.
-
13
Its important to try to get as much of the skin off as possible.
-
14
Gently remove the stem and open the chili up to remove the seeds inside.
-
15
In the end you should have a large flat triangular cooked and skinless green poblano pepper thatll be used as the noodles for your chili relleno lasagna.
-
16
Cook rice according to package instructions.
-
17
I like to use two cubes of tomate or tomato flavored chicken bullion to season my rice.
-
18
It adds a pretty red color to the rice and has a great flavor.
-
19
I just drop it into the water as its cooking.
-
20
I also like to my rice a little moist, so I add a tad bit more water in the end to keep it from drying out later.
-
21
Once rice is finished, set aside.
-
22
Cook ground beef in a skillet.
-
23
Drain oil or fat once cooked thoroughly.
-
24
Add taco seasoning and amount of water specified on the seasoning package.
-
25
Also add cumin and garlic powder.
-
26
You need to taste your meat to make sure it is to your liking, as some seasoning mixes have more salt than others.
-
27
If your meat tastes bland, add a little salt to taste.
-
28
Preheat oven to 350 degrees F.
-
29
Now that you have all the main components ready, its time to layer.
-
30
Take a 9x13 pan and lightly spray it with a nonstick spray.
-
31
First, add half of your rice to the bottom, spread so it covers the pan evenly.
-
32
Then sprinkle half the the meat over the rice.
-
33
Take cheese and generously sprinkly over the meat.
-
34
Next, lay down enough pepper to cover the meat and rice.
-
35
Normally, this only takes about four of the peppers.
-
36
You can tear them to fit the empty spaces in the pan.
-
37
Repeat this process with the remaining rice, meat, cheese and peppers.
-
38
Finally, to finish off your creation, get your prepared salsa and spread on top of the top exposed layer of poblano peppers.
-
39
Cover with the Velveeta cheese slices.
-
40
Bake at 350 degrees F for 2030 minutes or until it bubbles.
-
41
Remove from oven, slice and serve.
