One of my favorite dishes at any Mexican restaurant is always the Chile Relleno. A smoky poblano pepper filled with cheese, then battered, fried and topped with more cheese and tomato sauce, what's not to love? I once attempted the recipe and it did not go quite as expected, so I decided to try a slight variation and make it something even my meat eating dad would love. Full of cheese and potatoes as well as ground beef these peppers are delicious and go great with a side of refried beans, spanish rice, or guacamole salad!
Ingredients
* 6 Anaheim Peppers
* 1 lb. ground beef
* 1 tub whipped cream cheese
* 1 cup frozen shredded hashbrowns
* 1 jar taco sauce
* 2 cups shredded cheese
* 1 jar enchilada sauce
Directions
Preheat oven to 400. Brown hamburger and drain well, and return to pan. Stir in potatoes, cream cheese and taco sauce. Simmer on low, stirring frequently. While filling simmers, slice the tops off of peppers and take out seeds and ribs. Fill with mixture, place on pan and top with enchilada sauce. Bake 15 minutes, then top with shredded cheese and broil 5 minutes.
These were delicious with a dollop of sour cream on top and a dash of hot sauce!