STUFFED GREEN CHILI'S

Stuffed Green Chili's image

I love chili rellenos but needed to eat a little healthier and less fried food.. if you like lots of flavor you will love this... just beware that sometimes your peppers might be hotter than you realize.

Provided by Martha Robbins

Time 1h5m

Number Of Ingredients 13

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Ingredients

6 large big jim green chili's
6 large ears of corn, cut off the cob
2 Tbsp canola oil
1 medium onion, diced
1 small fresh jalopeno pepper, seeded and diced
2 large garlic cloves, minced
1 can(s) 15oz diced fire roastd tomatoes, drained well
1 1/2 tsp cumin
1/2 tsp mexican oregano
1/2 tsp kosher salt
1/4 tsp fresh ground black pepper
2 Tbsp fresh lime juice
1 - 1 1/2 c monterey jack cheese, shredded

Steps:

1. On a grill or under a broiler, char the green peppers til bubbled all over then put in a large bowl and cover with plastic, let them steam for a few minutes til the skins come off easily. Peel them and then slit one side and scoop out the seeds. Set aside.
2. Heat the oil in a large skillet over high heat. When the oil starts to ripple add the corn, onion and jalopeno. Toss til veggies start to char on the edges (about 4-5 minutes). Reduce the heat to med and then add the garlic, tomatoes, and dry seasonings. Cook 2 more minutes then turn off the heat and sprinkle lime juice over the veggies.
3. Place the green chili's in a baking dish and stuff each with as much veggie mix as they will hold. (mound whatever is left on top) Top each pepper with about 1/4 cup each of the cheese.
4. Place under broiler til cheese is melted and slightly charred. Serve with your favorite rice.

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thekiller 990

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These chilies are the perfect comfort food. They're warm, hearty, and filling. I love them on a cold winter day.

marriage fotography

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This is my go-to recipe for stuffed chilies. I've made it dozens of times and it's always a hit.

Mora II

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I love that this recipe uses simple, everyday ingredients. I always have everything I need to make these chilies on hand.

Dull Potato

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I'm not a very experienced cook, but this recipe was easy to follow and I had no problems making it. The chilies turned out great and I'm so glad I tried this recipe.

SM shojib Khan

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I made these chilies in the slow cooker and they turned out perfectly. The chilies were so tender and the flavors had really melded together.

Labuni Akter

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I'm a vegetarian, so I used tofu instead of the meat. The chilies were still very delicious and I loved the crispy texture of the tofu.

Md:Eman Hossain

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I had some leftover ground beef, so I used that instead of the pork. It turned out great! The chilies were still very flavorful and the ground beef added a nice texture.

Ramesh Raj Gautam

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The chilies were a bit too spicy for my taste, but the flavor was still great. I'll definitely make this recipe again, but I'll use less chili powder next time.