1 Chalupa & 1 Chile Relleno Recipe
Served with Spanish rice and beans.
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Ingredients
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Chalupa and Chile Relleno
Method
Preparation
- 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.
