1 Chalupa & 1 Chile Relleno Recipe

1. Prepare the Chalupa

Spread refried beans evenly on each tortilla, then layer with cooked ground beef or shredded chicken, lettuce, diced tomatoes, and shredded cheese.

2. Prepare the Chile Relleno

Preheat the oven to 375°F (190°C). Roast the poblano peppers over an open flame or in the oven until charred. Place them in a plastic bag for 10 minutes to steam, then peel off the skin.

3. Stuff the peeled poblano peppers with the Mexican cheese blend, then place them in a baking dish. Drizzle with olive oil, and season with salt, black pepper, and cumin.

4. Bake the stuffed peppers in the preheated oven for about 20-25 minutes until the cheese is melted and bubbly.

5. Prepare the Rice and Beans

Cook Spanish rice according to package instructions and heat up canned refried beans.

6. Serve

Serve the chalupa and chile relleno on a plate with a side of Spanish rice and beans. Add sour cream on the side if desired.