Enchilada, Chile Relleno And Crispy Taco Recipe
Que Bueno! This trio features our savory cheese enchilada, a home-style chile relleno and a crispy beef taco.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Enchiladas
Preheat the oven to 350°F (175°C). In a skillet, heat a little oil and warm each corn tortilla for about 30 seconds on each side. Spread a tablespoon of refried beans on each tortilla, add shredded cheese, roll them up, and place them seam-side down in a baking dish. Pour enchilada sauce over the top and sprinkle with additional cheese. Bake for 20 minutes.
- 2
Make the Chile Rellenos
Roast the poblano peppers over an open flame or under a broiler until charred. Place them in a plastic bag to steam for 10 minutes, then peel off the skins. Stuff each pepper with cheese, dip in beaten eggs, and coat with flour. Heat oil in a frying pan and fry the peppers until golden brown. Set aside.
- 3
Prepare the Crispy Tacos
In a skillet, brown the ground beef and drain any excess fat. Stir in taco seasoning and a little water, simmer for 5 minutes. In another pan, heat oil. Fold each corn tortilla in half and fry until crispy. Remove and fill with the seasoned ground beef, topped with lettuce, diced tomato, and sour cream.
- 4
Serve the Trio
Place the enchiladas, chile rellenos, and crispy tacos on a serving platter. Enjoy your delicious trio of enchilada, chile relleno, and crispy taco!
