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Cafe Terra Cotta Baked Stuffed Poblano Chilies

8 nicely shaped poblano chilies
2 medium onions, chopped and sautéed in butter until soft
2 C. Monterey Jack cheese, shredded
2 C. raisins
1 jalapeño chile, finely chopped (optional)

Preheat oven to 350°F. Roast and peel the chilies. Make a slit in side of each chile and remove the seeds but not the stems. Combine the onions, cheese (Reserve a little for topping.), raisins and jalapeño thoroughly and stuff into chilies. Place stuffed chilies in an ungreased baking dish.

Add a little water to the bottom of the dish and bake for 30 minutes. Top with remaining shredded cheese and return to oven to melt cheese or put under broiler until lightly browned.

Makes 4 servings.

    
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