This month’s recipe comes from Dustin J. Davis Olson from Orland, Calif. Dustin is one of the photographers you will see at most of the CCPRA rodeos or other rodeo functions around California. But when he’s not out in the arena taking pictures, he’s in the kitchen. Dustin says that he must warn us about this recipe – those chili rellenos you love so much at the Mexican restaurant will no longer appeal to you after eating these! So let’s see if he’s right, let’s give this recipe a try and see what we all think of it!
-
Ingredients
Chili peppers of choice (prefer Poblano peppers)
3 cheeses of choice (pepper jack, monterey, El Mexicano Casero, Queso Fresco, whole milk cheese, etc.)
Carne asada steak
Instant Corn Masa Flour
Eggs
Preparing the peppers: What I do is roast my peppers over a fire until the outer skin blisters, turning brown or black. Take roasted pepper and place in sealed container while they are still hot and let them cool down that way. After cooling comes the messy part. The peppers are soft, so be gentle at this point. I take a fork and lightly scrape the thin layer of burnt skin off the peppers then I rinse them well. Now make about a three inch slit starting at the stem area down toward center of pepper. You can remove the seeds through this opening now.
The meat I pan fry steak until it starts to turn crispy, then dice into small pieces slightly larger than bacon bits. Grate three cheeses into large bowl and throw the Carne Asada in on top and mix and blend all of that together. Take your peppers and start stuffing them with the cheese and steak mix. Roll peppers through the beaten eggs in one pan, then into the flour in another bowl until they are evenly coated. Place peppers in the pan that you fried the Carne Asada in, slit side up so the stuffing doesn’t fall out. Slowly roll until all sides are golden brown.
Email your recipes to Erica Krantz at This email address is being protected from spambots. You need JavaScript enabled to view it. — she will cook or bake your favorite recipes and send it on to Ropers Sports News to be printed.