Combination Platter Recipe

Directions

1. 1

   Prepare the Chile Rellenos

   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.

2. 2

   Make the Filling

   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.

3. 3

   Prepare the Burritos

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

4. 4

   Bake the Chile Rellenos

   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.

5. 5

   Cook the Burritos

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

6. 6

   Prepare the Spanish Rice and Beans

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

7. 7

   Serve

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