Nell's Chili Rellenos Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Sauce:
1 Lb. Ground Pork
2- 16 oz. jars of Salsa Verde
½ tsp. salt
1 Tbls. Cornstarch
Brown pork and drain fat. Mix cornstarch in Salsa Verde and add to pork. Stir till thickened. Season with salt.
Rellenos:
1 pkg. Small "Carb balance" tortillas
1 12oz. Pepper Jack cheese
4 Fresh Pablano chilis (Large Dark green - mild)
OR
4 cans whole green chilies
Caso Blanko cheese for the top
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Directions: |
Directions:Char / blister the Pablano chili's on a grill or gass range until the skin is blistered on all sides. Please the chili's in a zip bag and seal it. Let them set and steam for 30 minutes. When they're cool enough to handle, peal the skin off. Cut the stem tops off and slice open the chili and remove the seeds. Set aside.
Slice the block cheese into several pieces.
Esembly:
place a tortilla on the counter then 1/2 of a chili in the center. place 1 or 2 pieces of cheese in the center of the chili.
Roll the tortilla up like a boritto being sure to tuck both side in.
Please seam side down in a 9 x 13 baking dish. Continue untill there are no more peppers.
Top with Sausage, Salsa Verde sauce and shredded caso blanko and bake.
350* for 45 minutes |
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