Chile Relleno Rustico

By Pattywak

Ingredients

• Ingredients:
• 6 whole chile rellenos
• 3 slices baked bacon, chopped
• 2 cups slightly cooked shrimp
• 1 cup Amy's Cilantro Cream Sauce
• 1 Tbsp garlic, minced
• 3 small tomatoes, diced
• 1/4 cup red onion, diced
• 1/4 cup golden raisins
• 1/4 cup walnuts, chopped
• 3 cups colby and monterey jack cheese blend, shredded
• 1 cup chicken broth
• salt and pepper to taste

Details

Servings 6
Preparation time 20mins
Cooking time 90mins
Adapted from azestybite.com

Preparation

Step 1

Preheat oven to 375 degrees.

Slice the peppers into a "T" formation with the top of the T close to stem. Slice down the center keeping the underside of the pepper intact. Remove the seeds.

In bowl stir together the shrimp, garlic, tomatoes, red onion, raisins, walnuts, cilantro dressing, 1 cup of cheese and bacon. Season with salt and pepper.

Stuff the peppers and add them to a large casserole dish. Pour the chicken broth around the peppers.

Cook for 45 minutes. Remove and top with the rest of the cheese and cook for an additional 5 minutes.