Dickie'S Hot Chille Rellenos

• Poblano Peppers
• Corn Husks
• 1/2 Cup Long Grain rice, cooked with butter and salt
• (if you like less meat and more starch, or you are broke, just double the rice and half the meat)
• 1/2 Pound Ground Bison (beef is acceptable)
• 1/2 Pound Country Sausage ( I like the hot variety)
• 1/2 Large White Onion, finely chopped
• 2-4 Cloves Garlic, minced
• Balsamic Vinegar
• Oregono
• Dill Weed
• Salt
• Pepper
• New Mexico Pepper (or other medium hot chilles)
• Bhut Jolokia Pepper (or habanero or other very hot chille)
• Leftover Jalapeno Popper cheese sauce

1. Soak your corn husk in water to soften it.
2. Pre Heat oven to 450 degrees
3. Cook your rice as usual with butter and salt.
4. Sweat your onions, garlic, and peppers untiul the onions are golden brown.
5. Roast your Poblano Pepper(s) in the oven until the skin is blistered and brown, then remove and place in a ziploc bag for at least 5 minutes to steam.
6. Add your meat to the aromatic vegetables, season with salt and pepper to taste, add your oregono and dill weed, and your balsamic vinegar, then cook together until meat is browned, if you want HOT Chille Rellenos add hot sauce to taste, I use 3 spoonfulls of my homemade Bhut Jolokia hot Sauce.
7. Add the rice as soon as it is cooked, then add your leftover cheese sauce (see my Jalapeno Popper Recipe), and cook everything togerther to combine flavors, and correct seasoning as necessary.
8. Take your Poblano(s) out of the bag and peel, then place inside the corn husk(s). Stuff the poblano(s) with your stuffing, and bake inside your 450 degree oven for 8 minutes.
9. Enjoy

peppers, corn husks, grain rice, starch, ground, country sausage, white onion, garlic, vinegar, oregono, salt, pepper, new mexico pepper, pepper, popper cheese sauce

Taken from www.epicurious.com/recipes/member/views/dickies-hot-chille-rellenos-50061390 (may not work)