|Rocotos Rellenos (Stuffed Rocotos)|
Preheat an oven to 350 degrees. Cut the top off each chile, remove the seeds and 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 add the 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 separate bowl and pour over the rocotos. Sprinkle the cheese around the rocotos and bake for 10 minutes.
This dish may also be prepared with 'Aji Amarillo', and can be baked or fried. Nobody leaves the city of Arequipa without having tried this dish, but once you do, you'll want to stay there forever.
Serves: 4 to 6
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