In the Kitchen with Ken - Grouper Chile Rellenos

Grouper Chile Rellenos

6 poblano chilies

Extra virgin olive oil

1 Vidalia onion

2 cayenne peppers

1 jalapeno

2 tomatoes

6 garlic cloves

Verole' Queso (Mexican white cheese)

1/2-cup arroz (Spanish rice)

1-pound grouper

2 limes

1/2 cup water

Salt/ pepper to taste

Sour cream(on the side)

Coat poblano chilies with olive oil and place in the oven or on the grill at 400 degrees for 10-15 minutes until outer skin is cooked. Pull out of the oven or grill and place in a bowl and cover until cooled. Remove skin and insides of the chilies to prepare for stuffing.

In a large skillet, add olive oil, finely diced garlic, onion, and peppers. Once the onions are clear, add tomatoes, spanish rice and water. Cook until the rice is al dente. Add the chopped grouper and stir until everything is mixed well. Cook until halfway done.

Stuff the cooked poblano chilies with the queso and stuffing mixture. Place in a baking dish and coat with olive oil. Cook in the oven or grill for 15 to 20 minutes. Remove from oven and coat with extra melted queso if needed. Serve hot.

Category:

Howto & Style

Tags:

• In the Kitchen with Ken
• Grouper Chile Rellenos
• mexican
• pablano
• stuffed peppers
• queso
• cheese
• seafood
• fish
• grouper
• arroz
• rice tomatoes
• jalapeno

[elipatricio]

lukz good

[ilikethewok]

Looks scrumptious!! Thx for this recipe.

[Byrnzi360]

These new videos still don't support the iPad, odd...