This Chile Relleno recipe is inspired by the traditional Mexican dish. It has a unique balance of flavors and is the perfect way to spice up your next dinner.
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2 Poblano Peppers
1 lb Ground Beef
1/2 cup Portobella Mushrooms
1/2 cup Yellow Onion
2 cloves Minced Garlic
1 cup Walnuts
8 ounces Cream Cheese
1/3 cup Sour Cream
1/2 cup Milk
1 tbsp Nutritional Yeast
1/3 cup shredded Monterey Cheese
Salt and Pepper to taste
Fire or oven roast the peppers, set aside.
Chop the onion and mushrooms, add half of each into a pan to sauté with garlic. Once almost fully cooked, add in the ground beef with seasonings. Once the beef is fully cooked, add walnuts, leaving just enough to garnish later. Set aside.
In a blender, add cream cheese, sour cream, milk, and seasonings. Then the remaining mushrooms and onions. Blend until smooth then pour into the saucepan to let simmer for 5-10 minutes.
Scrape the charred pieces off of the peppers, cut in half then clean out the seeds.
Scoop ground beef mixture into the peppers, top with cream cheese sauce. Top with shredded cheese.