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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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

Directions Step-By-Step

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.

About this Recipe

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