Ingredients
2 Pounds ground beef.
6 Poblano peppers.
3 tablespoons minced garlic.
Medium onion diced.
Can of mushrooms or some cut up fresh.
Can of diced fire roasted tomatoes.
3 cups shredded Colby Jack Cheese.
Cup of Mexican beer.
Half cup flour.
Half cup corn meal.
8 eggs.
Teaspoon cumin.
Tablespoon paprika.
2 tsp. ground oregano, thyme.
Salt to taste.
Grill the peppers until they have black burnt areas all over them and place in a zip lock bag. When they
cool, the skins will peel right off. Remove some of the seeds. Cut in half down the length so they lay flat.
Mix the eggs, flour, corn meal, cumin, paprika, oregano, thyme, salt and cup of beer. Mix or blend well.
Preheat the dutch oven and saute the onions and add the garlic then mushrooms. Add the meat and brown it.
Put the can of tomatoes on top. Sprinkle half the cheese on. Place all the peppers on and cover with
the egg mixture. Cover with the rest of the cheese.
Place the dutch oven on 8 coals with 16 or 17 on top.
Bake at 350 degrees for about 30 minutes.
After 15 minutes rotate pot quarter turn one way lid other way.
Tastes good with red or green enchilada sauce and sour cream.
