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In The Kitchen With Ken - Grouper Chile Rellenos

This yummy spicy cheesy recipe is from American cuisine.
Ingredients
  Olive oil 1 Tablespoon
  Garlic cloves 6 , chopped
  Vidalia onion 1 , chopped
  Cayenne pepper 2 , chopped
  Jalapeno 1 , chopped
  Tomaotes 2 Large, chopped
  Water 1⁄2 Cup (8 tbs)
  Rice 1⁄2 Cup (8 tbs)
  Lime 1
  Grouper 1 Pound, cut into chunks
For poblano peppers
  Poblano pepper 4
  Queso 200 Gram
Directions

GETTING READY
1. Preheat the oven to 400F.
2. In a baking tray, place the poblano peppers, coat with olive oil. Bake at 400F for 10 to 15 minutes. Remove the outer skin and the seeds.
3. Cut half of the queso into strips and the other half into dices.
4. Preheat the oven to 400F.

MAKING
5. In a large skillet, add olive oil, garlic, onion, and peppers, cook until onions turn clear.
6. Add tomatoes, stir to mix, add water and rice, cook for few minute until the rice is somewhat cooked. Season with salt and pepper.
7. Add the chopped grouper and stir until everything is mixed well. Cook until halfway done.
8. Stuff the cooked poblano with queso strips.
9. To the skillet, add grouper, cook for few minutes, squeeze lime juice.
10. Carefully stuff the prepared mixture into the poblano peppers, top with diced queso.
11. Bake at 400F for 20 to 25 minutes.

SERVING
12. Serve warm with your favorite beverage.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Spicy
Method: 
Baked
Ingredient: 
Grouper
Restriction: 
High Fiber, High Protein
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
2
For those who love Mexican food. This is a traditional Mexican Rican dish that calls for stuffed chilies! Ken gets these going easily with some spice and cheese to follow. Watch Ken show you how.

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