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ROCOTOS RELLENOS
  • 6 fresh rocoto chiles (or substitute jumbo jalapenos)
  • 1/2 pound ground beef
  • 1/2 cup chopped onion
  • 2 teaspoons roasted, ground peanuts
  • 2 teaspoons raisins
  • 1/2cup chopped, cooked carrots
  • 1 hard ooked egg, chopped
  • 1/2 cup cooked peas a small potatoes, boiled, peeled and diced
  • 1/4 cup milk
  • 3 eggs
  • 1 cup grated mozzarella or Muenster cheese
  • Salt and freshly ground black pepper to taste
    1. Preheat an oven to 350 degrees. Cut the top off each chile, remove the seeds and membranes and save the tops. Brown the ground beef and onion in a skillet, breaking up any large clumps of beef. Add the peanuts, raisins, carrots, hard-cooked egg and peas and cook for 5 minutes. Season to taste add the salt and pepper. Fill each rocoto with the meat mixture and cover with the rocoto tops.

    2. Place the potatoes in a lightly greased pan and arrange the filled rocotos on top. Beat the milk and eggs in a separate bowl and pour over the rocotos. Sprinkle the cheese around the rocotos and bake for 10 minutes.

     
     

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