Stuffed Poblano Enchiladas Makes 4 stuffed peppers
4 large Poblano Peppers *you want the fat ones so you can stuff them easily 2 oz shredded Queso Cheese *Monterrey jack works too 1 can Hatch Gluten Free Red Enchilada Sauce
4 oz La Vaquita - Melting Cheese 12 oz ground beef (I used 73/27 cooked and drained) Salt and pepper to taste**
Decap the peppers and cut them down one side. Wrap in a damp paper towels and microwave for 3 minutes until they're soft. Let them cool so you can handle them. Brown the ground beef with salt and pepper and drain it if it's fatty and add 1/2 the can of enchilada sauce, stir well.
Preheat oven to 350f and spray a small casserole with cooking spray. Stuff each pepper with 1/4 of the melting cheese and ground beef. Lay the peppers side by side, then pour the remaining sauce over the top. Bake for 25 minutes, the top with the shredded cheese and bake 5 more minutes to melt.
Per serving (4 servings per recipe) : 411 calories; 27g fat (7 sat fat); 12g carbs; 3g fiber; 23g protein. Stats will vary depending brands and protein and cheese choices.
You could use canned, whole green chilies and layer this like a lasagna as well.
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