Ramen Chiles Rellenos Recipe

• 2 medium poblano peppers
• 2 slices cooked, thick-cut bacon
• 5 to 6 cremini mushrooms or similar, thinly sliced
• 1 garlic clove, minced
• Kosher salt
• Freshly ground black pepper
• 1 packet instant ramen
• 1 1/2 cups loosely packed Jack cheese
• 2 wooden skewers

1. Preheat your oven to 350 degrees Fahrenheit.
2. Prep the peppers as described in this and cut them in half lengthwise.
3. Chop the bacon and set aside.
4. Saute the mushrooms and garlic until tender; season with salt and pepper.
5. Boil the ramen in the usual way.
6. Drain but dont rinse.
7. Use tongs and take out about a quarter of the noodles (discard them or set aside to eat later).
8. To the remaining ramen, add the bacon, Jack cheese, and warm mushroom mixture.
9. Mix until the cheese has melted.
10. Divide the mixture between 2 pepperspack it all in.
11. Break 2 wooden skewers in half; stick each half through a stuffed pepper, side-to-side, to help keep it together so the pepper doesnt open up and fall apart.
12. Place the peppers on a baking sheet and bake for 20 minutes.

poblano peppers, bacon, cremini mushrooms, garlic, kosher salt, freshly ground black pepper, ramen, cheese, wooden skewers

Taken from www.chowhound.com/recipes/ramen-chiles-rellenos-30970 (may not work)