Easy Chiles Rellenos

1. 1

   Blanch Poblano Peppers for 5 minutes in boiling water.

2. 2

   Meanwhile, brown ground beef, drain and return to the pan.

3. 3

   Add tomatos and enchilada sauce to pan and bring to a boil.

4. 4

   Reduce heat and simmer while preparing the peppers.

5. 5

   Remove pepper from water and remove the tops and seeds.

6. 6

   Cut the pepper into four similar sized pieces.

7. 7

   Lay pepper slices in a greased baking dish.

8. 8

   Place a spoonful of sauce over each pepper, then top with a spoonful of cheese.

9. 9

   Bake 35 minutes at 350 degrees or until cheese is browned.

10. 10

    Allow remaining sauce to simmer on the stove-top and serve with completed peppers.

No additional tips available.