Combo Dinner 20 Recipe

Cooking Instructions

1. 1

   Prepare the Chile Relleno

   Roast the poblano peppers over an open flame or in the oven until the skin is blistered. Place them in a plastic bag for about 10 minutes to steam. Once cooled, peel off the skin, make a slit to remove the seeds, and stuff with cheese. Secure with toothpicks if needed.

2. 2

   Cook the Chile Relleno

   Heat olive oil in a skillet over medium heat. Fry the stuffed peppers until golden brown on all sides. Remove and set aside.

3. 3

   Prepare the Taco Filling

   In the same skillet, add more olive oil if necessary, then sauté diced onion and minced garlic until translucent. Add ground beef or shredded chicken, cumin, chili powder, salt, and pepper. Cook until meat is browned and fully cooked.

4. 4

   Assemble the Tacos

   Warm the corn tortillas on a skillet. Fill each tortilla with the meat mixture and top with sour cream and fresh cilantro.

5. 5

   Heat the Refried Beans and Rice

   In a small pot, heat the refried beans until warmed through. In another pot, warm the cooked rice. Season both with salt and pepper to taste.

6. 6

   Serve

   On a plate, place one chile relleno, one taco, a serving of rice, and a serving of refried beans. Garnish with additional cilantro if desired.