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Chile Relleno with Oaxaca Cheese and Mexican Red Rice with Corn - Homebistro

Chile Relleno with Oaxaca Cheese and Mexican Red Rice with Corn

$20.00 USD

Description
Ingredients
Instructions

“I am always asked what my favorite thing to cook is, Chiles Rellenos always top my list. They aren’t a gorgeous modern dish, but rather a labor of love, that brings back nostalgia of eating chiles Rellenos with my Abuelita and Mom. Mexican comfort food all wrapped up in a stuffed poblano pepper that will give you a warm hug from our family to yours!” - Chef Claudia

A Charred and Roasted Poblano Pepper stuffed with Oaxaca Melting Cheese, makes for the most cheesy Chile Relleno you will ever have. Dredged in a simple egg coating and then smothered in a delicious tomato and garlic sauce. This Mexican Red Rice is the traditional long grain rice which is fried and sautéed before being smothered in fresh chopped tomatoes and cooked until fluffy and delicious.
Oaxaca Cheese Chile Relleno: poblano chiles, Oaxaca cheese, vegetable stock, eggs, tomatoes, all-purpose flour, onion, garlic, canola oil, black pepper, salt.

Mexican Red Rice with Corn: white rice, vegetable stock, tomatoes, corn, canola oil, onion, garlic, salt.
HEATING DIRECTIONS:

MICROWAVE:
1. Remove label and place package directly into the microwave. (Meals are self-venting, do not puncture, cut, or remove the film.)
2. Microwave for 1:30 to 2:00 minutes or until cooked through. Microwave times may vary. Instructions based on a 1200 watt microwave.
3. Carefully remove the tray from the microwave by its corners and let it sit momentarily before opening.
USE CAUTION WHEN OPENING- The package may produce HOT steam after heating.

OVEN:
1. Preheat oven to 350ºF degrees
2. Remove label and film from the tray, remove and place food into an oven-safe container
3. Heat 12 to 14 minutes.
DO NOT PUT THE PACKAGE IN THE OVEN

Chile Relleno with Oaxaca Cheese and Mexican Red Rice with Corn

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