A healthier alternative to Chili Rellenos, peppers are baked rather than battered and fried.

Ingredients:

  • 1 tablespoon oil
  • 1/2 pound Mexican-style chorizo
  • 1 bell pepper, diced
  • 1 jalapeno, diced (use 2, if you like it hot)
  • 1 Serrano pepper, diced (optional, if you like it hot)
  • 1 red onion, diced
  • 2 tablespoons garlic, minced
  • 1 cup short-grain rice
  • 1 cup low-sodium chicken stock
  • 1/2 cup white wine
  • 1/2 cup water
  • 4 large, fresh poblano chiles
  • 1/2 cup (pepper) Jack cheese, shredded

Directions:

  • In a medium saucepan, heat oil and chorizo, cook for 3 minutes
  • Add peppers, jalapeno, onions and garlic. Cook until translucent
  • Add rice and cook until all the grains of the rice are coated with oil
  • Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes
  • Preheat oven to 400 degrees F
  • Place poblano chiles on baking sheet and bake for 15 minutes
  • Remove from oven and let cool
  • Once cool, cut top 1/4 of chile off, and remove skins, ribs and seeds. I prefer to cut open one side so you can slightly overstuff them
  • When rice is finished cooking, fluff with fork
  • Stuff chiles with the rice mixture,
  • Place all the chiles on baking sheet and place into oven for 10 minutes.
  • Remove peppers from oven, sprinkle cheese over the top
  • Broil to melt and brown the cheese, be careful not to burn them!



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