Jul 09 2026
Restaurants›Cabos Cantina & Grill 2›Combination 5 Recipe

Combination 5 Recipe

Inspired by Cabos Cantina & Grill 2
Time1h
Serves4

CHILE RELLENO, TACO, RICE & BEANS.

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Ingredients

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Chile Relleno

Tacos

Rice

Beans

Method

Chile Relleno

  1. 1

    Prepare the Peppers

    Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered. Place the peppers in a bowl and cover with plastic wrap to steam for about 15 minutes.

  2. 2

    Stuff the Peppers

    Once cooled, peel the charred skin off the peppers. Make a slit along one side and remove the seeds. Stuff each pepper with cheddar cheese.

  3. 3

    Prepare the Batter

    In a bowl, beat the eggs with milk, salt, and black pepper. Gradually add the flour until well combined.

  4. 4

    Fry the Peppers

    Heat oil in a pan over medium heat. Dip each stuffed pepper in the egg batter and carefully place in the hot oil. Fry until golden brown on all sides. Drain on paper towels.

Tacos

  1. 5

    Cook the Meat

    In a skillet, brown the ground beef or turkey over medium heat until fully cooked. Drain excess fat.

  2. 6

    Season the Meat

    Add taco seasoning and stir in 1/4 cup of water. Simmer for 5 minutes until thickened.

  3. 7

    Assemble Tacos

    In taco shells, add the seasoned meat, followed by shredded lettuce, diced tomato, a dollop of sour cream, and shredded cheese.

Rice

  1. 8

    Sauté the Garlic

    In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

  2. 9

    Cook the Rice

    Add the white rice to the saucepan and stir to coat with the oil. Pour in chicken broth and add salt. Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes or until rice is tender.

Beans

  1. 10

    Heat the Beans

    In a small saucepan, heat olive oil over medium heat. Add canned black beans (drained and rinsed) and cumin. Stir to combine.

  2. 11

    Season the Beans

    Cook until heated through, about 5 minutes. Season with salt to taste.

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