Tuesday, September 9, 2014

The Frugal Kitchen: Chiles Rellenos

This is a fast dinner to prepare using simple ingredients from the regular grocery store.  I usually buy fresh poblano peppers (or another mild mexican pepper) for the adults and use a bell pepper for my daughter.


1 or 2 peppers per person
1 pkg. quesadilla cheese
1 small can salsa
1 or 2 eggs beaten
1/2 cup flour
1/2 cup cornmeal
1/2 tsp. salt
1 or 2 Tbsp. cooking oil


Remove seeds and stems from peppers.  On the longer peppers I make a slit on one side or on the bell peppers on the top.  Stuff peppers with several slices of cheese.

Mix together the flour, cornmeal and salt.  Roll the peppers in beaten eggs, then in the flour mixture.  Add oil to a caste iron or oven safe pan and heat on stove to medium. Lightly brown the peppers on all sides.

Pour the remaining egg into the pepper cavities.  Preheat oven to 350 degrees F, then bake the peppers for 30 minutes.  You may need to turn them once during the baking process.  They should be soft and nicely browned when done.

Serve with salsa and yellow rice.

I hope you enjoy this easy Mexican meal.

God bless,

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