Real Recipes From Real Home Cooks ®

anaheim chili relleno with chorizo cheese sauce

Recipe by
barbara lentz
beulah, MI

I use Anaheim chilies because sometimes the pablanos or other chilies are too spicy for my husband. Anaheim are milder and the spice in the sauce makes it just right.

yield 4 serving(s)
prep time 40 Min
cook time 25 Min
method Bake

Ingredients For anaheim chili relleno with chorizo cheese sauce

  • 4 lg
    anaheim chilies seeded
  • 2 c
    shredded monterey jack cheese or any mexican melty cheese shredded
  • 1 lb
    chorizo casings removed
  • 2 can
    rotel tomatoes i used lime cilantro
  • 2 clove
    garlic
  • 1 Tbsp
    beef bouillon
  • fresh cilantro for garnish
  • sour cream

How To Make anaheim chili relleno with chorizo cheese sauce

  • 1
    Place the chilies under the broiler and let the skin char on all sides. Remove to a paper bag. Close the bag and let the chilies cool and steam for a half an hour. Remove from bag and gently remove the charred skin trying to keep the pepper intact.
  • 2
    Stuff the pepper with the shredded cheese enclosing the end with a tooth pick. Place in sprayed baking dish.
  • 3
    Brown the chorizo in a skillet until done. Drain. Sprinkle over the chilies. Add the cans of tomatoes, garlic, and beef bouillon to food process. Process until smooth. Pour over chilies.
  • 4
    Bake at 350 degrees for 20 minutes. Sprinkle top with more shredded cheese. Bake another 5 minutes until cheese has melted. Top with sour cream Garnish with cilantro and serve.

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