Jul 14 2026
Restaurants›Mi Patio Mexican Restaurant›Chile Relleno, Cheese Enchilada, Beef Taco, Rice & Beans Recipe

Chile Relleno, Cheese Enchilada, Beef Taco, Rice & Beans Recipe

Inspired by Mi Patio Mexican Restaurant
Time1h 30m
Serves4

Make Chile Relleno, Cheese Enchilada, Beef Taco, Rice & Beans Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chile Relleno

Cheese Enchilada

Beef Taco

Rice & Beans

Method

Chile Relleno

  1. 1

    Prepare the Peppers

    Roast the poblano peppers over an open flame or in the oven at 400°F until the skin is charred. Once charred, place them in a plastic bag for about 10 minutes to steam, then peel off the skin.

  2. 2

    Stuff the Peppers

    After peeling, make a slit in each pepper and carefully remove the seeds. Stuff each pepper with Monterey Jack cheese.

  3. 3

    Batter and Fry

    Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, then fold in the yolks. Dip each stuffed pepper in flour and then in the egg batter. Heat the vegetable oil in a skillet and fry each pepper until golden brown on all sides.

  4. 4

    Season and Drain

    Once fried, place the peppers on a paper towel to drain excess oil. Sprinkle with salt and black pepper before serving.

Cheese Enchilada

  1. 5

    Prepare the Filling

    In a skillet, heat the olive oil and sauté the diced onion until translucent. Remove from heat and mix with shredded cheese.

  2. 6

    Assemble the Enchiladas

    Soften the corn tortillas by briefly heating them. Place a portion of the cheese mixture in each tortilla, roll them up, and place seam-side down in a baking dish.

  3. 7

    Add Sauce and Bake

    Pour the red enchilada sauce over the rolled tortillas and sprinkle with extra cheese. Bake in a preheated oven at 350°F for 20 minutes until bubbly.

  4. 8

    Garnish and Serve

    Remove from the oven, garnish with chopped cilantro, and serve warm.

Beef Taco

  1. 9

    Cook the Beef

    In a skillet over medium heat, add the ground beef and cook until browned. Drain excess fat, then add taco seasoning and a splash of water. Simmer for 5 minutes.

  2. 10

    Prepare the Tacos

    Fill each taco shell with the seasoned beef. Top with shredded lettuce, diced tomato, slices of avocado, and a dollop of sour cream.

  3. 11

    Serve

    Arrange the filled taco shells on a plate and serve immediately.

Rice & Beans

  1. 12

    Cook the Rice

    In a saucepan, heat the olive oil over medium heat. Add minced garlic and cook until fragrant. Stir in the rice and toast for about 2 minutes before adding chicken broth.

  2. 13

    Simmer

    Bring the broth to a boil, then reduce heat to low, cover, and let simmer for 15-20 minutes until rice is cooked.

  3. 14

    Add the Beans

    Once the rice is cooked, stir in the canned black beans (drained and rinsed), cumin, and salt. Cook for an additional 5 minutes to heat through.

  4. 15

    Serve

    Fluff the rice and beans with a fork before serving as a side dish.

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