Chiles Rellenos
Skillet Fried Corn and Tomatoes
Ingredients
- ½ onion, chopped
- 1½ tsp olive oil
- ½ lb ground round
- 1 clove garlic, minced
- ½ tsp ground cumin
- ¼ tsp salt
- ¼ tsp pepper
- 3 large poblano peppers (or use green bell peppers)
- ½ (14.5-oz) can diced tomatoes
- ½ cup gluten-free chicken broth
- ¾ tsp chili powder
- ¾ cup shredded Monterey Jack cheese
- 1 Tbsp chopped fresh cilantro
Instructions
- Sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add beef, and cook 5 minutes or until browned and crumbly; stir in garlic, cumin, salt, and pepper.
- Cut a lengthwise slit in each poblano pepper, and carefully scoop out seeds and membranes. Fill peppers with beef mixture.
- Arrange peppers, cut sides up, in a 3- or 4-quart slow cooker; top peppers with tomatoes, broth, chili powder, and cheese.
- Cover and cook on LOW 6 hours or until peppers are tender. Sprinkle with cilantro before serving.
Side Dish Ingredients
- 1 (8-oz) pkg frozen corn kernels
- 1½ Tbsp olive oil
- ½ (10-oz) can diced tomatoes with green chiles
- ⅛ tsp salt
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Sauté corn in hot oil in a large nonstick skillet over medium heat 8 to 10 minutes or until corn is tender, adding water if needed, to prevent sticking. Add tomatoes, salt, and cilantro.
- Cook 5 minutes or until thoroughly heated.
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