Beef chile rellenos spice up the studio

AUSTIN (KXAN) - Santa Rita Tex Mex Cantina spices up the KXAN Austin News studio for Tasty Thursday with its beef chile rellenos.

The smoky recipe serves two.

Ingredients

• 2 Poblano peppers
• 2 tbsp. canola oil (for sauté of ground beef)
• ½ cup canola oil (for frying peppers)
• 1 lbs. ground beef
• 1 cup pico de gallo
• 2 cups Santa Rita Authentico Sauce (dry roasted chili sauce)
• 1 cup of shredded jack and cheddar cheese

Ground beef saute ingredients

• ¼ cup chopped onions
• ¼ cup chopped green bell peppers
• 1 small can tomato paste (6 oz.)
• ¼ tsp. salt
• 1/8 tsp. cumin
• 1/8 tsp. garlic powder
• 1/8 tsp. black pepper
• 1/8 tsp. chili powder

Pico de gallo ingredients

• 1 med. Tomato chopped (1 cup chopped tomatoes)
• 2 tblsp. Chopped onion
• 1 tsp. chopped jalapeno
• 2 tblsp. Chopped cilantro
• ½ tsp. lime juice
• ½ tsp. salt

Directions

1. Mix all ground beef sauté ingredients in with ground beef. Mix well by hand.
2. Place large skillet on burner turned to med. High. Add 2 tbsp. canola oil. Wait until oil sizzles, then add ground beef mixture. Saute for 5-7 minutes until meat is browned.
3. In another large skillet, add ½ cup of canola oil and turn burner onto med. High. Wait until oil is sizzling, then gently place the two poblano peppers in oil. Fry for 2 minutes on each side or until the skin starts to blister.
4. Take peppers out of oil, and place on plate with towel. Let the towel absorb excess oil. Pre-heat your oven to 450 degrees. Wait until the pepper has cooled (10 minutes) then slice pepper down the middle, and remove the seeds.
5. Put peppers in baking dish and fill peppers with ground beef sauté. Pour Authentico sauce to cover peppers, and top with shredded cheese.
6. Place peppers in oven for 10 minutes or until cheese is melted and starting to crisp.
7. Remove peppers, and garnish with pico de gallo and serve with warm flour tortillas.