Macaroni and Cheese-Stuffed Chile Rellenos

Last Saturday night was Girls Night In. I love getting together with friends who are willing to be adventurous in the kitchen! Katie, Bridget and I got together and decided to make Mac n Cheese stuffed Chile Rellenos. Katie suggested it after seeing the original blog post on The Food In My Beard.  We were all very excited to try something new! It was quite a process, but so worth it in the end! We decided to personalize (and simplify) and stuff the peppers with "bugs" mac n cheese. And yes, we're all in our 20's ha ha. :)

What You'll Need:

1/2 White Onion, diced

1 Red Pepper, diced

Macaroni and Cheese (and ingredients to make it)

Mexican Rice (and ingredients to make it)

Olive Oil

3 Poblano Peppers

2 Eggs

Flour

Panko Breadcrumbs

Cilantro

Start off by sauteing the onion and red pepper in a bit of olive oil.

Bugs Mac N Cheese. Annie's Organic! :)

Now to roast the peppers! Preheat your oven to 450 degrees. Spray or coat the poblanos with olive oil and roast them for about 20-30 minutes, or until the skin starts to blacken. The peppers are easier to peel if the skin gets a little black. You can also use a broiler (unfortunately, my broiler is out of commission).

Once the peppers are roasted, peeled, and stuffed with mac n cheese and/or Mexican rice, you can start the  breading process. Coat the pepper in flour first, then egg. Repeat this process 3 times. The last step will be to dip the pepper in panko breadcrumbs. 

Long process, amazing results!

Fry the pepper in olive oil for about 2 minutes on each side, or until the breadcrumbs are golden brown. Panko breadcrumbs make these extra crispy and crunchy. Enjoy with Mexican rice and cilantro. 

Don't forget the Corona and lime! :) Delicious!