Anaheim Chili Relleno with Chorizo Cheese Sauce

barbara lentz

By
@blentz8

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.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
40 Min
Cook:
25 Min
Method:
Bake

Ingredients

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

Step-By-Step

1Place 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.
2Stuff the pepper with the shredded cheese enclosing the end with a tooth pick. Place in sprayed baking dish.
3Brown 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.
4Bake 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.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Mexican