Anaheim Chili Relleno with Chorizo Cheese Sauce

1
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.

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

How to Make Anaheim Chili Relleno with Chorizo Cheese Sauce

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.

Printable Recipe Card

About Anaheim Chili Relleno with Chorizo Cheese Sauce

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