I created this recipe when I was working with a very limited budget. I had made a huge batch of homemade beans and rice and we were sick of eating it! We had plenty of rolls, butter, mozzarella, parmesan, and fresh garlic. I was not an experienced cook at that time, but I knew I could do something with what I had on hand that would be delicious and satisfying. The results were much better than I had expected.
I used black beans and 7 grain rice. I have also had good results with Anasazi beans.
Fresh garlic (minced or sliced thinly)
Salt to taste
Mix beans and rice together. Pull the top off of each roll. Press the inside of the roll until you have formed a cup. Place a pat of butter in the bottom of the roll. Add garlic to taste. Press a scoop of the bean and rice mixture into the roll. Salt to taste. Sprinkle with parmesan. Add another part of butter, more garlic, bean and rice mixture, salt, and parmesan making two layers. Top with mozzarella. After adding the mozzarella press the filling firmly into the roll ( the mozzarella will protect your hand from getting gooey from the mixture). Keep adding mozzarella and pressing until the roll is well stuffed. Try not to overstuff and break through the sides of the roll.
Bake at 350 until cheese melts and starts to brown.
Stuffed Green Chilies, by Sandra Yvonne Duke
4 large green chilies
1 lb ground beef
10oz muenster cheese (shredded)
1 small Vidalia onion
4 large cloves garlic
Fresh ground black pepper
Green chili or green chili enchilada sauce
Brown meat, drain, and season with oregano salt and black pepper. While the meat is cooking, cut up onion and garlic (I use a food processor). Slice the green chilies open lengthwise – DO NOT cut in half, just make a large opening. Pull the guts out of the chilies and cut up with the onions and garlic. Add the meat to the mixture and allow to cool for a few minutes. It can be warm, but not too hot to handle. Add most of the cheese (save a little to sprinkle on top). Preheat oven to 350. Stuff the chilies with the mixture. Try to fit all of it in if you can. Place the stuffed chilies in a baking dish. If you have any left-over stuffing put it on top. Pour the sauce over the chilies. I use a large can of green chili enchilada sauce. Homemade is better if you have it! Sprinkle remaining cheese on top. Cover and bake until cheese is melted and sauce is bubbly. Remove cover and bake a few more minutes.
Serve with jasmine rice (cooked in a chicken broth), refried beans (with a little cheese melted on top), and salsa. I will be post a simple salsa recipe soon!