The Tasteful Kitchen Recipe

Chili Rellenos stuffed with Corn, Peppers, Shrimp and Cheese

4 small or 2 large Ancho Peppers (you may use sweet bell peppers if you prefer a mild flavor)

1/4 cup of cilantro, chopped
1 can of corn or 1/2 package of frozen corn
1 cup of fresh peeled shrimp, cut into bite sized pieces
1/4 cup of chopped sweet bell pepper
2 cloves garlic, minced
3-4 green onions, chopped or 1/2 red onion, chopped
1 cup of Mexican cheese, monterey jack, Queso or other.
1 can of Rotel or diced tomatoes
salt & pepper to taste

Roast peppers on a gas eye of your stove or in the oven at 500 degrees until blackened and skin begins to bubble and peel. Place in a plastic bag for 20 minutes to cool and peel the blackened skin off under running water. Clean and remove the seeds and stems.

Mix all of the remaining ingredients and fill peppers with the mixture. Add a slice of Monterrey Jack to the top of the peppers.

Place on a baking sheet and bake for 25 minutes at 375 degrees.

Great main course for vegetarian dinners or as a side dish with fish or chicken!