Description
Not your typical chile rellenos, these are poblanos stuffed with Monterey Jack cheese, wrapped with bacon and baked, then dipped in a sinful ranch dressing perfectly accented with cilantro. Fantastic.
Ingredients
- 4 whole Poblano Peppers
- 2 cups Monterey Jack Cheese, Shredded
- ½ pounds Bacon Slices
- 1 cup Ranch Dressing
- 2 pinches Chopped Fresh Cilantro
- 3 drops Cholula Hot Sauce
Preparation
Using a sharp knife, slice an opening in the poblanos, with the opening not reaching either end, we want to keep the cheese from bubbling out of the peppers as they bake. Stuff with cheese, then wrap tightly with bacon. Bake for 15-20 minutes, or until bacon is done and crispy.
While the peppers are in the oven, mix the ranch dressing with cilantro and hot sauce, then refrigerate.
When the peppers are done, drizzle with the ranch. Or dip for more!
