Chili Rellenos
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Chili Rellenos


 

Ingredients:
10 Fresh Poblano peppers
2 cups Vegetarian Carnitas (beef)
1 cup Tomato Sauce
1 cup Cashew Cheese Sauce
4 cups Water

Method:
Cut off stem ends of peppers and remove seeds.

Save the ends for later use.

Boil water and put peppers inside, cover and remove from heat.

Allow to remain in water at least 5 minutes, then remove and drain each pepper.

Stuff each pepper with Carnitas and replace stem ends on pepper like a cap.

Put 1/2 cup tomato sauce on bottom of baking caserole dish and lay each stuffed pepper side by side.

Top with remaining tomato sauce and cheese.

Bake at 350 F for 30 minutes.



 

Chili Rellenos - Cook it All






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