John Solak
TVWBB 1-Star Olympian
Not an ABT and not a Chile Relleno somewhere in between.
Took my weed burner and roasted/blistered the skin on some poblano peppers.
Less than 5 minutes I'm done. Placed them in a grocery sack to let them sweat bit.
While the peppers were sweating I made the meat filling I was going to use, one lb 85/15 ground beef, a medium onion, and 5 hatch chiles I had in the freezer I cleaned and chopped.
Drained the fat from the meat and placed in the fridge to cool and then started cleaning the peppers. Used a serrated knife to remove the charred skin and cut a slit to try and get most of the seeds out
Then added the meat and also added some Oaxaca cheese to each pepper.
Then wrapped each one with two strips of bacon and placed on the grill indirect.
Removed when the bacon was done
Plated the chile on a bed of refried beans with melted cheese and Sriracha cheese on top.
Took my weed burner and roasted/blistered the skin on some poblano peppers.
Less than 5 minutes I'm done. Placed them in a grocery sack to let them sweat bit.
While the peppers were sweating I made the meat filling I was going to use, one lb 85/15 ground beef, a medium onion, and 5 hatch chiles I had in the freezer I cleaned and chopped.
Drained the fat from the meat and placed in the fridge to cool and then started cleaning the peppers. Used a serrated knife to remove the charred skin and cut a slit to try and get most of the seeds out
Then added the meat and also added some Oaxaca cheese to each pepper.
Then wrapped each one with two strips of bacon and placed on the grill indirect.
Removed when the bacon was done
Plated the chile on a bed of refried beans with melted cheese and Sriracha cheese on top.
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