STUFFED POBLANOS, MILLIE'S

Stuffed Poblanos, Millie's image

Provided by Millie Johnson @BISCUITMAKR

Categories Beef

Number Of Ingredients 15

Previous Next

4 - poblanos (mine was huge so i just did three)
1 1/3 pound(s) ground chuck
1 can(s) green enchilada sauce (10-12 ounces)
1/2 cup(s) diced onion
1/4 cup(s) diced bell pepper ( i keep some diced and frozen in the freezer)
1 - minced jalapeno, seeds removed. *use gloves !
1 tablespoon(s) minced garlic
1 tablespoon(s) tomato powder or tomato paste
1 teaspoon(s) cumin
1/2 teaspoon(s) cayenne pepper
1 tablespoon(s) oil ( i used coconut oil)
- salt and pepper to taste
CHEESE SAUCE
10 ounce(s) white mexican melting cheese
7 ounce(s) milk

Steps:

Blister peppers. I used my stovetop but you can do it under the broiler or on the grill.
Put in a covered bowl to sweat for a few minutes. (Makes the skin easy to come off)
* use gloves Peel skins off by scraping with dull side of knife or just use your hands and rub/pull off.
Make slit in center and clean out seeds. Set aside.
Shred or cube cheese and set aside.
Brown the ground chuck, drain and set aside.
In same skillet, add the oil and sauté the onions, bell pepper and jalapeno till onions are translucent, then add the minced garlic and sauté for another 30 seconds.
Return meat to skillet and add half the can of the green enchilada sauce, water, cumin, cayenne, tomato powder/paste. Add salt and pepper to taste. Reduce heat and simmer till liquid is absorbed.
Spray a baking pan with non-stick spray. Pour a small amount of enchilada sauce in the bottom.
Stuff peppers with meat mixture and then pour the rest of the enchilada sauce over the top. Bake on 350F for 45 minutes.
Add milk and shredded/cubed cheese to saucepan and heat on med low till cheese is melted.
Pour cheese sauce over peppers and serve.