chili stuffed relleno buger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

i really like chili relleno and thought they would be good in a burger.


3 pounds ground sirloin

3poblano peppers

1large garlic clove

6 ounces Monterrey jack cheese

6 ounces mozzarella cheese

3 ounces cream cheese

3 tablespoons chilpotle peppers in adobo sauce

3 tablespoons adobo sauce

half cup sour cream

2teaspoons salt

2 teaspoons pepper

3 teaspoons cumin

1 tea spoon garlic salt

6 4.5 inch buns

6 large Romain leaves

6 to 12 slices of tomatoes (depends on size of tomatoes)

6 slices of very thin slices of onion


put publano peppers on a very hot grill for about ten minutes or until skin is burnt all the way around. put peppers in a plastic bag to sweat for about ten minutes.mean while grate the monterey jack and mozzarella cheese. mix with cream cheese. chop chilpotle peppers, and add to cheese mix. now pull the peppers out and peel off the burnt skin. paper towels work best. then cut off stem and remove seeds and stuff each pepper with equal amounts of cheese set aside. put ground sirlion in a bowl add one and a half teaspoon each salt and pepper. add one teaspon garlic salt and three teaspoons cumin, mix well.make 12, 4 ounce patties about 4inches around. two patties will make one buger. take chilled pepper and set on a cutting board and take a three and a half inch cookie cutter and cut two rounds out of each pepper .(pepper may not fill up the whole cutter.)place each on a patty. now take the remaining patties and place on top of the pepper. pick up and pinch edges togeather, and reshape.cook on hot grill for about 6 minutes each side.
toast buns.
mix sour cream and three tablespoons of adobo sauce togeather. spread on each bun. place onion, tomatoes, and romain leaves on the bun, then the buger and top with top half of the bun.