anaheim chili relleno with chorizo cheese sauce
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.
prep time
40 Min
cook time
25 Min
method
Bake
yield
4 serving(s)
Ingredients
- 4 large anaheim chilies seeded
- 2 cups shredded monterey jack cheese or any mexican melty cheese shredded
- 1 pound chorizo casings removed
- 2 cans rotel tomatoes i used lime cilantro
- 2 cloves garlic
- 1 tablespoon beef bouillon
- - fresh cilantro for garnish
- - sour cream
How To Make anaheim chili relleno with chorizo cheese sauce
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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.
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Step 2Stuff the pepper with the shredded cheese enclosing the end with a tooth pick. Place in sprayed baking dish.
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Step 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.
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Step 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.
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