Lunch Special 1 Recipe

Preparation Steps

1. 1

   Prepare the Poblano Peppers

   Roast the poblano peppers over an open flame or in the oven until charred. Once charred, place them in a plastic bag for about 10 minutes to steam, then peel off the skins. Make a slit in each pepper and remove the seeds.

2. 2

   Stuff the Peppers

   Fill each poblano pepper with shredded cheese and place them in a greased baking dish.

3. 3

   Cook the Ground Meat

   In a skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add ground meat and taco seasoning, cooking until the meat is browned. Fill each pepper with the meat mixture after it has cooled slightly.

4. 4

   Bake the Peppers

   Preheat the oven to 375°F (190°C). Bake the stuffed peppers for about 20-25 minutes until the cheese is melted and bubbly.

5. 5

   Prepare Guacamole Salad

   In a bowl, mash the avocados and mix with lime juice, chopped tomatoes, cilantro, salt, and black pepper. Adjust seasoning to taste.

6. 6

   Serve

   Plate the stuffed chile rellenos with refried beans on the side and a generous serving of guacamole salad.