[CH] rocoto rellenos
John.C.Lilly-1 (John.C.Lilly-1@ou.edu)
Wed, 14 Oct 1998 08:58:04 -0500
As requested, here is the recipe for rocoto rellenos. This is taken
from the October 1996 issue of Chile Pepper magazine.
6 fresh rocoto chiles (or substitute jumbo jalapenos)
1/2 pound ground beef
1/2 cup chopped onion
2 teaspoons roasted, ground peanuts
2 teaspoons raisins
1/2 cup chopped, cooked carrots
1 hard-cooked egg, chopped
1/2 cup cooked peas
3 small potatoes, boiled, peeled, and diced
1/4 cup milk
3 eggs
1 cup grated mozzarella of Muenster cheese
salt and freshly ground black pepper to taste
Preheat an oven to 350 degrees.
Cut the top off each chile, remove the seeds and the membranes and
save the tops.
Brown the ground beef and onion in a skillet, breaking up any large
clumps of beef. Add the peanuts, raisins, carrots, hard-cooked egg and
peas and cook for 5 minutes. Season to taste with salt and pepper.
Fill each rocoto with the meat mixture and cover with the rocoto tops.
Place the potatoes in a lightly greased pan and arrange the filled
rocotos on top. Beat the milk and eggs in a seperate bowl and pour over
the rocotos. Sprinkle the cheese around the rocotos and bake for 10
minutes.
Serves: 4-6
Heat Scale: Medium