Combo Dinner 18 Recipe
One chalupa, one chile relleno and one enchilada.
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Ingredients
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Ingredients for Combo Dinner 18
Method
Instructions for Combo Dinner 18
- 1
Prepare the Chalupa
In a skillet, heat the olive oil over medium heat. Add the refried beans and cook until warmed through. Spread the refried beans onto the chalupa shells. Top with shredded lettuce, diced tomatoes, grated cheese, and your choice of ground beef or shredded chicken. Set aside.
- 2
Make the Chile Relleno
Roast the poblano peppers over an open flame until charred. Place in a plastic bag to steam for 10 minutes, then peel off the skin. Stuff the peppers with Mexican cheese blend, dip in egg batter, and fry in olive oil until golden brown. Set aside.
- 3
Prepare the Enchilada
Soften the corn tortillas in a skillet. Fill each tortilla with ground beef or shredded chicken, roll them up, and place in a baking dish. Pour enchilada sauce over the top and sprinkle with additional cheese. Bake at 350°F (175°C) for 20 minutes.
- 4
Serve the Combo Dinner
Plate the chalupa, chile relleno, and enchiladas together. Garnish with sour cream and cilantro. Serve hot.
