By Shea
June 30, 2012
Source: Dixie Chick Cooks
Photo Source: Unsplash,
yield: 4 Poblanos
prep time: 20 minutes
cook time: 20 minutes
total time: 40 minutes
A baked version of Chiles Rellenos - Poblano peppers stuffed with Monterey Jack cheese and wrapped with smoky bacon.
Ingredients
4 large poblano peppers, washed
2 cups Monterey Jack cheese, shredded
1/2 pound bacon (give or take - depends on your preference)
1 cup Ranch dressing
1 handful fresh Cilantro, chopped
Cholula hot sauce- about 3-4 drops
Instructions
Preheat oven to 400°.
Using a sharp knife, slice an opening in the poblanos, with the opening not being at either ends, you want to keep the cheese from bubbling out of the peppers as they bake. Stuff peppers with cheese, then wrap tightly with bacon.
Bake for 15-20 minutes, or until bacon is done and crispy.
While the peppers are in the oven, mix the ranch dressing with cilantro and hot sauce, then refrigerate.
When the peppers are done, drizzle with the ranch.
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