Combination 8 Recipe
CHALUPA, CHILE RELLENO & ORDER OF RICE.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chalupa
Chile Relleno
Rice
Method
Chalupa
- 1
Prepare Tortillas
Warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side until pliable.
- 2
Assemble Chalupas
Spread refried beans evenly over each tortilla. Top with shredded lettuce, diced tomatoes, and shredded cheese. Drizzle with sour cream and salsa before serving.
Chile Relleno
- 3
Prepare Peppers
Roast the poblano peppers over an open flame or in the oven until the skin is blistered. Place in a plastic bag for about 10 minutes, then peel the skin off. Make a slit in each pepper and remove the seeds.
- 4
Stuff Peppers
Stuff each pepper with shredded cheese, ensuring they are well filled.
- 5
- 6
Fry Rellenos
Heat vegetable oil in a skillet over medium-high heat. Dip each stuffed pepper in the batter and fry until golden brown on all sides, about 5-7 minutes. Drain on paper towels.
- 7
Serve with Sauce
Heat the tomato sauce in a separate pan. Pour over the fried chile rellenos before serving.