Rocotos rellenos numero dos (stuffed chiles no. 2)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Ground beef |
| 1 | each | Onion; diced |
| 1 | clove | Garlic; crushed |
| ⅓ | cup | Raisins |
| 2 | eaches | Hard-boiled eggs; chopped |
| 8 | eaches | Black olives; sliced |
| 4 | slices | Bread; soaked in milk then squeezed and drained |
| ½ | cup | Grated Gouda cheese |
| 12 | eaches | To 16 rocoto chiles or large jalapenos; stems removed and seeds removed through a hole at the top |
Directions
In a medium skillet, brown the ground beef with the onion and garlic.
Remove from the heat and mix in the raisins, hard-boiled eggs, olives, bread, and cheese.
Stuff the chiles with mixture, stupping the opening with a plug of cheese. Place them in a covered casserole dish and bake in a 350 degree F oven for 20 minutes.
Authors' heat scale: Hot
_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-17-95