Combo Plate Recipe
one blue corn chile relleno, two rolled beef blue corn enchiladas, one chicken taco, arroz verde, pinto beans, white cheddar, choice of chile
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Ingredients
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Blue Corn Chile Relleno
Beef Blue Corn Enchiladas
Chicken Taco
Sides
Method
Blue Corn Chile Relleno
- 1
Prepare the Peppers
Roast the poblano peppers over an open flame until charred. Place in a bowl and cover with plastic wrap for 10 minutes. Peel the skin off, cut a slit, and remove seeds.
- 2
Stuff the Peppers
Stuff each pepper with shredded white cheddar cheese. Secure the slit with a toothpick.
- 3
Beef Blue Corn Enchiladas
- 4
- 5
Assemble Enchiladas
Fill blue corn tortillas with the beef mixture, roll, and place in a baking dish. Pour enchilada sauce on top and sprinkle with cheddar cheese.
- 6
Bake
Bake in a preheated oven at 350°F (175°C) for 20 minutes until bubbly.
Chicken Taco
- 7
Prepare the Taco
Warm the blue corn tortilla. Fill with shredded chicken, lettuce, diced tomatoes, and a dollop of sour cream.
Sides
- 8
Cook Arroz Verde
Prepare green rice according to package instructions.
- 9
Heat Pinto Beans
Heat pinto beans on the stove until warm.