* Exported from MasterCook *

PONCHO VERDE

Recipe By :Poncho's Mexican Restaurant, Jonesboro Arkansas
Serving Size : 4 Preparation Time :0:20
Categories : 5-10G Low Carb Meat Beef-Veal Ground
Regional Mexican Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg Anaheim chili peppers -- roasted and peeled
1 lb ground beef -- browned
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1 tbsp dried onions -- flaked
1 cup lettuce -- chopped fine
1/2 cup cheddar cheese -- grated
1 roma tomato -- diced fine
ponchos dressing sweet and sour

Put the fresh peppers over a grill, flame or in the oven and roast till the skin turns black. Remove and place in a paper sack to "sweat", this helps in removing the skin. When cool remove the skin, wipe with a paper towel if needed but to not wash. Cut down one side and remove the seeds and stem.
Brown the ground beef, drain and add spices (you might want to add a little water if the mixture is too dry. Simmer 5 - 10 minutes.
Place one prepared pepper in your hand and spoon meat mixture in the middle. Turn it onto serving plate with the cut side down. I serve at least 2 per person. Heat in microwave if not served immediately.
Just before serving sprinkle a little lettuce, shredded cheese, finely diced tomatoes and Poncho's dressing over the stuffed peppers.





Cuisine:
"Mexican"












- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 449 Calories; 35g Fat (70.4% calories from fat); 24g Protein; 9g Carbohydrate; 2g Dietary Fiber; 111mg Cholesterol; 714mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 5 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0