This combination is bursting with flavor! The treasures of Old Mexico come alive with a mini- burrito and home-style chile relleno made with fresh poblano peppers, drenched in red sauce and finished with sour cream topping. Served with Spanish rice and your choice of beans.

Roast the poblano peppers over an open flame or under a broiler until the skin is blistered. Place in a plastic bag to steam for about 10 minutes, then peel off the skin, making a slit down the side to remove the seeds. Set aside.

Prepare the Chile Rellenos

In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until soft. Add ground beef or chicken, cumin, salt, and pepper. Cook until the meat is browned. Stuff the roasted poblano peppers with the meat mixture and sprinkle with cheese.

Make the Filling

Warm the tortillas. Spoon some of the meat mixture onto each tortilla, roll tightly, and place seam side down in a greased baking dish.

Prepare the Burritos

Place the stuffed poblano peppers in a baking dish, pour red enchilada sauce over them, and sprinkle with cheese. Bake at 375°F (190°C) for 25 minutes.

Bake the Chile Rellenos

While the chilies are baking, bake the burritos in the oven for 15-20 minutes until heated through.

Cook the Burritos

Cook Spanish rice according to package instructions. Serve with refried beans heated on the stove.

Prepare the Spanish Rice and Beans

Once everything is cooked, plate the mini burritos, chile rellenos, Spanish rice, and refried beans. Top the chile rellenos with sour cream and enjoy!

combination platter

Recipe information

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