Super Easy Chile rellanos
This was created to be super easy and light tasting. There are members of my household that do not like to be smacked in the face with flavor and cannot stand spicy food. You can of course add more cumin salt and pepper to remedy this. Super easy on a school night.
Super Easy Chile rellanos
This was created to be super easy and light tasting. There are members of my household that do not like to be smacked in the face with flavor and cannot stand spicy food. You can of course add more cumin salt and pepper to remedy this. Super easy on a school night.
Cooking Instructions
- 1
Combine rice cumin salt and pepper in the bottom of the baking dish. Make sure everything is even. It's easiest to dump it in and swish it around with your fingers.
- 2
Cut the top off of the poblano peppers and pull out the seeds and core. Slice down one side of the pepper and do not pull open. This cut is just to make stuffing them easier.
- 3
Slice the manchego cheese and stuff the pieces into the peppers. Place the peppers in the baking dish on top of the rice.
- 4
Pour the water over the whole dish evenly.
- 5
Cover the whole dish and bake at 450°F for 45 minutes.
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