January 21st, 2013 05:31:00 pm
To make Stuffed Chilis with Roasted Flavor, all on your stovetop, follow these simple instructions. Purchase Anaheim or Hatch or any chili you like that is large enough to stuff. Slice and clean out seeds (leave some if you want it to be spicy). Stuff your chilis with Chicken or Beef or Pork and your favorite cheese. Anything you like. I stuffed mine with Boars Head Chipolte Chicken Breast and some Horseradish Cheddar Cheese and it was amazing!
Get your Titanium Cookware Collection frying pan or sauce pan HOT. Put the stuffed chilis into the hot pan and apply the lid. Then turn down the heat to 2 or so. This will start to ROAST/BLISTER the bottom of the chili to bring out that roasted flavor, while it is vapor cooking the chili skin and heating the internal stuffing.
You will know when it is done by the change in the color… the chili turns from a bright green to a dull green. You will also begin to smell the wonderful aroma of roasted chili. Once you see that, open the lid and push shredded Colby/cheddar/mexi mix of cheese into the opening, and deliberately let it spill out over the chili onto the hot pan surface. Put the lid back on just long enough to melt this cheese . The cheese that is on the pan surface will now be crispy and delicious. See the finished plate here. I served with rice/beans/tomatoes and avocado.
Our Titanium Pan that will allow you to do this stovetop, without grease or oil. The cheese that drips off the sides of the chilis will not stick to this cookware. Instead, it will get nice and crispy and add a delicious crunch to the dish.
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