Assembled and ready to cook. |
TACO PEPPERS IN
ELECTRIC SKILLET
Serves 6
6 bell peppers, each cut in half lengthwise, stem, seeds,
and membranes removed, cooked in a large amount of boiling salted water for 5
minutes, drained, insides salted lightly
14 ½ oz jar tamales, drained, wrappers removed and
discarded, sliced into ½ inch pieces
15 oz can chili with beans
1 C (4 oz) sharp cheddar cheese
¼ C catsup or chili sauce (preferably homemade—see recipes
in Basics section)
¼ C chopped onion
Hot water
1 ½ C tortilla chips, crumbled coarse
Combine chili, ½ C cheese, catsup or chili sauce, and onion,
fold mixture into tamale pieces, and stuff pepper halves evenly with chili
mixture. Place stuffed peppers in electric skillet, pour hot water around
peppers to depth of ½ inch, cover, and simmer with vent open for 25 minutes, or
until filling is heated through and peppers are tender. Top peppers with
remaining cheese, sprinkle with crumbled tortilla chips, and heat uncovered
until cheese melts, 1 to 2 minutes longer.
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