Yummy Poblano Peppers aka Chili Rillenos with Homemade enchilada sauce! :-)

1. 1

   Wash and Char peppers on stovetop in olive oil until black.. Cover with plastic wrap until steamed and skin peels off easily...

2. 2

   Carefully slice side open and clean out seed pod.

3. 3

   Careful not to make opening to big..

4. 4

   Stuff with Jack cheese chunks or you can use grated cheeses then secure shut with toothpicks.

5. 5

   Dredge pepper into flour and then dip into egg mixture.. Fry in cast iron pan with enough olive oil to come half way up side of pepper... Brown all sides on medium heat.

6. 6

   Serve with Homemade enchilada sauce and top with Cheese.. :-)

7. 7

   We have even enjoyed with rice and beans on the side.. :-)

8. 8

   Enchilada Sauce... Make a thickish.. thinnish rue.

9. 9

   Melt whole cube of real butter over medium heat.. don't burn.. whisk in enough flour to make a thin paste and cook the flour.. like 2 mins.

10. 10

    Continually stirring.. add salt and garlic powder to taste..

11. 11

    I like it pretty garlicky.

12. 12

    :-) Then while whisking.. add enough water to make a gravy consistency.

13. 13

    At the end.. add enough Chile powder to make sauce.

14. 14

    I like it pretty red and spicy.. so almost the whole pack for me.. FYI I use only California chili powder in those cellophane bags.

15. 15

    :-)

16. 16

    Pour over stuffed pepper and enjoy!

17. 17

    :-)

* Per serving · 4 servings · Values may vary.

No additional tips available.