16 Feb
Okay, so this is for Steve cause it’s kind of on the mild side.  You can use this as a side dish or it could be a whole lite meal
Pablano peppers – about 6 or 8 what ever you think will fit in your baking dish  ( 13 x 9 or   10 x 10  )
 8 oz. Chihuahua cheese   shredded
 1 1/2 jar  Crème ranchero 
2 white onion – minced
2 tomatoes  chopped if you can get good ones ,  if not a can of diced tomatoes ( drained ) will be good
2 cloves garlic – smashed and minced
1 tsp Cumin
corn oil
Roast peppers over gas gill or under broiler until charred. Put peppers in brown paper bag for 15 min.  Remove skins and make a slit long ways and carefully remove seeds
turn oven on to 350′
Mix cheese with  1 chopped  onion and carefully stuff peppers.
Arrange in 1 layer in baking dish.
Heat 2 Tbsp. oil in fry pan ,    Sauté onion,     garlic for 2 min
 Add tomato and cumin
Cook 2 more min.
Add Crème stir
Pour mixture over peppers and bake until bubbly – about 15 min.
Let cool for 5 min.
Eat and Enjoy !


  1. Cheryl February 18, 2014 at 2:20 am #

    I am going to try this …I love chili relenos but us AZ chicks like it hot! Let’s see if the IL cowboy can handle this!!! I have been cooking SW and Mexican food for over 30yrs. I have had to make the plain Thanksgiving for 2 yrs! There went my blue cornmeal stuffing and chipotle seasonings! Now top that off that I am Polish!! This looks great! I love how you show which brand you use since I do not know the brands here. I am thinking side dish!! I love all the recipes on your site and plan on trying them all. I am a foodie …..and when your man buys you a high end vitamix for X-mas and your happy what is wrong with that picture! Diamonds would be cheaper!!

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