:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/H3tT9L50Yrmaj5BzLcl3/4d1a5d0f2c755dda2b96737f8309d6.jpg "Ramen Chiles Rellenos")
Ramen Chiles Rellenos
This fun, slightly wacky twist on the chile relleno calls on everybody’s favorite savory snack food—ramen noodles—to stuff poblano chiles. Simply boil the noodles, then mix with Jack cheese, bacon, and mushrooms, and stuff away. Since the starchy element (the ramen) is already inside the peppers, you can bypass dipping the stuffed chiles in batter and frying. Just bake and enjoy.
Ingredients
- 2 medium poblano peppers
- 2 Slice cooked thick cut bacon
- 5 to 6 cremini mushrooms or similar thinly sliced
- 1 garlic clove minced
- Kosher salt
- freshly ground black pepper
- 1 package instant ramen
- 11⁄2 Cup loosely packed jack cheese
- 2 wooden skewers
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Directions
Preheat your oven to 350 degrees Fahrenheit.
Prep the peppers as described in this CHOW recipe and cut them in half lengthwise.
Chop the bacon and set aside.
Sauté the mushrooms and garlic until tender; season with salt and pepper.
Boil the ramen in the usual way. Drain but don’t rinse. Use tongs and take out about a quarter of the noodles (discard them or set aside to eat later).
To the remaining ramen, add the bacon, Jack cheese, and warm mushroom mixture. Mix until the cheese has melted.
Divide the mixture between 2 peppers—pack it all in.
Break 2 wooden skewers in half; stick each half through a stuffed pepper, side-to-side, to help keep it together so the pepper doesn’t open up and fall apart.
Place the peppers on a baking sheet and bake for 20 minutes.
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