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Rocoto Rellenos
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    Rocoto Rellenos

  • 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

    From: Chile Pepper magazine,


    Posted By: Chile Pepper magazine
    Date: October 1996.

    *BACK TO MEXICAN*






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