Gringo Chile Rellenos

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jcam222

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Jun 13, 2017
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Northeast Ohio
I had some nice green peppers to use up and had the munchies for something with a Mexican flair. Didn't work from a recipe just a go with the flow throw together. 2.5 lbs ground beef with 2 lbs beef chorizo. Cooked drained and then sourced with about 6T taco spice mix and 1 packet of Saxon Goya achioto con cilantro.
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Halved a half dozen green peppers while the beef mixture cooked some.
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When the beef mixture was cooled I mixed in about 24 oz of a shredded cheddar and Monterey cheese blend. Stuffed into the peppers with some enchilada sauce in the pan.
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About 50 minutes covered at 400F then another 5-10 minutes topped with more cheddar
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Ready to eat with a sprinkle of cilantro from the garden on top. These were the bomb especially with a little sour cream.
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This really satisfied my urge for Mexican flavors. Thanks for looking !
 
Wow Jeff those look incredible! Bet they would be good with a little jalapeño ranch drizzle on top. Or the fiesta ranch blend
Thanks. Yep that would be great. I had sour cream on hand so just used that
 
I had some nice green peppers to use up and had the munchies for something with a Mexican flair. Didn't work from a recipe just a go with the flow throw together. 2.5 lbs ground beef with 2 lbs beef chorizo. Cooked drained and then sourced with about 6T taco spice mix and 1 packet of Saxon Goya achioto con cilantro. View attachment 698875 Halved a half dozen green peppers while the beef mixture cooked some. View attachment 698876 When the beef mixture was cooled I mixed in about 24 oz of a shredded cheddar and Monterey cheese blend. Stuffed into the peppers with some enchilada sauce in the pan. View attachment 698877 About 50 minutes covered at 400F then another 5-10 minutes topped with more cheddarView attachment 698878 Ready to eat with a sprinkle of cilantro from the garden on top. These were the bomb especially with a little sour cream. View attachment 698879 This really satisfied my urge for Mexican flavors. Thanks for looking !
Hell's yeah Jeff, totally bookmarked!
 
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Man, that looks incredible. Sometimes those throw together meals, turn out to be the best ones. Nice work 👍.
 
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Nice Mexican stuffed peppers! I never thought of doing that even though I used to make rellenos when I grew a garden. What I found out was...too much work (to make them properly).

I like to make stuffed peppers with the other colors. For some reason regular green peppers stick with me for a couple days!

Mental note made for fall. Too hot to go out of my way to use the oven for now.
 
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Hell's yeah Jeff, totally bookmarked!
Thanks! Good with a hit of hot sauce too of course

Wowsa! What more can I say?

Ryan
Thanks Ryan, they really hit the spot

Man, that looks incredible. Sometimes those throw together meals, turn out to be the best ones. Nice work 👍.
Thanks! Yep sometimes the spur of the moment wing it meals are awesome

Wow! Those look awesome buddy! Its about time to make one of your deserts.
Thanks Brian! I need to do a dessert soon too. Thinking coconut cream cheesecake

Nice Mexican stuffed peppers! I never thought of doing that even though I used to make rellenos when I grew a garden. What I found out was...too much work (to make them properly).

I like to make stuffed peppers with the other colors. For some reason regular green peppers stick with me for a couple days!

Mental note made for fall. Too hot to go out of my way to use the oven for now.
I love authentic battered rellenos too. I plan on trying a keto versionc
 
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Looks great! How were the peppers as far as being soft? I’ve done something like this and the peppers were still pretty tough.

Jim
 
Looks great! How were the peppers as far as being soft? I’ve done something like this and the peppers were still pretty tough.

Jim
Thanks Jim! I cooked them until the peppers were softened. The bottoms in the liquid were nice and soft, sides were soft but had a little more firmness than I like. I'd add another can of sauce next time and cook a little longer. Important to note though they can't nth yes to soften some covered in the pan and when microwaved to warn up they are the perfect softness. Another option is to blanch the pepper halves first but I'm too lazy for that ha
 
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