Veggie Combo 5 Recipe

Cooking Directions

1. 1

   Prepare the Chile Rellenos

   Roast the poblano peppers over an open flame or in a broiler until charred. Place them in a plastic bag for 10 minutes to steam. Peel off the skin, cut a slit down the side, and remove the seeds. Stuff each pepper with Monterey Jack cheese and secure with toothpicks if necessary.

2. 2

   Cook the Enchiladas

   In a skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until softened. Add salt, pepper, and chopped cilantro. Dip each corn tortilla in the enchilada sauce, fill with the onion mixture, roll up, and place seam-side down in a baking dish.

3. 3

   Fry the Rellenos

   In a separate pan, heat oil over medium heat. Fry the stuffed poblano peppers until golden brown on all sides. Drain on paper towels.

4. 4

   Bake the Enchiladas

   Pour remaining enchilada sauce over the rolled tortillas in the baking dish. Bake in a preheated oven at 375°F (190°C) for about 20 minutes.

5. 5

   Serve

   Plate the cheese chile relleno alongside the cheese enchilada. Garnish with additional cilantro if desired.