How About a Chili Relleno?
Make a chili relleno when you grill hamburgers the next time. I did, and my hubby LOVED it!
The last time my husband and I had a grilling night, we used our last of the ten-pound log of 95% lean hamburger from the freezer. That beef log saved me from meat shopping for a month. Less than $40, the hamburger provided for meals of hamburgers, meatballs, mini meatloaves, and chili – for up to a month.
Grilling those last hamburger patties from the beef log made the perfect meal with roasted chili relleno. I love to eat chili relleno but had only tried cooking them once. They didn’t turn out too great that first time, so I wasn’t so sure about grilling them. Surprise, surprise! They tasted great. Grilled chili relleno definitely have joined my file for must-make-again grilling recipes.
There is only one problem with the chili relleno recipe, however. We were in the process of moving things to our Texas country cottage – and I forgot to record the recipe’s ingredients! So I’ve created a chili relleno recipe with ingredients that I remember using for that evening’s grilled entree in addition to leftovers I had on hand at the time.
Chili Relleno Ideas
Since I had been cooking several hamburger meals from the ten-pound package of 95% lean beef, we had been eating leftovers often. With that thought in mind, I came up with the following chili relleno recipes that would make great entrees.
1. Chili-Style Chili Relleno
2. Chicken & Brown Rice Chili Relleno
3. Grilled Chicken Relleno Bake
4. Cauliflower Chili Relleno
5. Sausage Chili Relleno
6. Meatball Chili Relleno
Out of those five chili relleno suggestions, which recipe would you like to see? Whichever recipe gets the most votes will be included in a December blog post.
Since the move to Texas, I have already discovered in a local country restaurant/market a ten-pound hamburger log. The only thing I was disappointed by is that none were 95% lean. I guess that’s not so bad, though, because now my husband and I are changing our meat diet for health’s sake. Expect to see more chicken, turkey, and veggie recipes. We still love steak and hamburger, but they will be on the back burner for us now – special treats.
Speaking of the back burner, I haven’t been blogging since the move. Then there was no Internet. Finally, Internet has arrived at our home, and I am delighted. I look forward to sharing new recipes cooked on a gas stove and family holiday recipes.
A Mexi-Italian chili relleno recipe:
Grilled Chili Relleno & Meatballs
Make a chili relleno with leftover meatballs.
- 2 Poblano peppers
- 1 cup Mozzarella cheese, grated
- 4 Hamburger or turkey meatballs, already cooked
- 2 cups Spaghetti sauce
Cook peppers on a hot charcoal grill, turning with tongs until all sides are blackened.
Set the peppers aside for a few minutes until cooled, then scrape off the outer skin with a knife or peel it off with your fingers.
Cut the peppers in half lengthwise, scrape out the seeds and veins.
Put each pepper in a microwavable bowl, slice four leftover meatballs into thin pieces, place inside each pepper.
Cover the peppers with spaghetti sauce from a can or jar, and sprinkle one-half cup of grated Mozzarella cheese on top.
Heat each pepper in the microwave for about two minutes, depending on your microwave wattage.
If your microwave cooks fast, your chili relleno may be hot enough if cooked only a minute.
Try heating it up for a minute, test it, and cook for another minute if needed.
Serve with grilled veggies of your choice.
This Mexi-Italian chili relleno was so easy and SO YUMMY! It was served with grilled zucchini, onions, and eggplant. Delicious!
‘Tis the season to enjoy holiday family food favorites.