Chile Relleno, Cheese Enchilada, Bean Tostada Recipe

Prepare the Peppers

Roast the poblano peppers over an open flame or under a broiler until the skins are charred. Place them in a plastic bag for 10 minutes to steam, then peel off the skins, cut a slit down the side and remove the seeds.

Stuff the Peppers

Stuff each pepper with Monterey Jack cheese and use toothpicks to secure the opening.

Make the Batter

In a bowl, beat the eggs until fluffy. In another bowl, mix flour, salt, and pepper. Dip each stuffed pepper first in the flour mixture, then in the beaten eggs.

Fry the Peppers

Heat vegetable oil in a large skillet over medium heat. Fry the peppers until golden brown on all sides. Drain on paper towels before serving.

Prepare the Enchiladas

In a skillet, heat olive oil over medium heat, add chopped onion, and sauté until translucent.

Fill the Tortillas

Warm the corn tortillas in the skillet. Fill each tortilla with shredded cheddar cheese and roll them up.

Assemble the Enchiladas

Place the rolled tortillas seam-side down in a baking dish. Pour enchilada sauce over the top and sprinkle with remaining cheese.

Bake

Bake in a preheated oven at 350°F (175°C) for 20 minutes, until the cheese is melted and bubbly. Garnish with chopped cilantro before serving.

Prepare the Beans

In a small pot, heat refried beans over medium heat until warmed through.

Assemble the Tostadas

Spread a layer of refried beans on each tostada shell. Top with shredded lettuce, diced tomato, and slices of avocado.

Finish with Sour Cream

Drizzle sour cream over the top and serve immediately.

Rinse the Rice

Rinse the long-grain white rice under cold water until the water runs clear.

Cook the Rice

In a medium saucepan, combine rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.

Fluff and Serve

Remove from heat, let sit covered for 5 minutes, then fluff with a fork and serve alongside the main dishes.