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Recipe: Delicious Baked Chiles Relleno w/Tortilla Enchilada Sauce

Baked Chiles Relleno w/Tortilla Enchilada Sauce. Great recipe for Baked Chiles Relleno w/Tortilla Enchilada Sauce. This is a very loose interpretation of chiles relleno, but it has authentic ingredients and flavors. I had all of it lying around and threw it together.

Baked Chiles Relleno w/Tortilla Enchilada Sauce The cheese and sauce should be bubbling hot. Line a baking sheet with aluminum foil. Lightly season with garlic salt and black pepper. You can have Baked Chiles Relleno w/Tortilla Enchilada Sauce using 18 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Baked Chiles Relleno w/Tortilla Enchilada Sauce

  1. It's of Chiles Relleno.
  2. Prepare 1 tsp of Olive Oil.
  3. It's 1/2 of Vidalia Onion (diced).
  4. It's 1 large of Jalapeño Pepper (diced).
  5. You need 1 dash of Salt.
  6. It's 1 lb of Sweet Italian Turkey Sausage (removed from casings).
  7. You need 6 medium of Anaheim Peppers.
  8. You need 1 cup of Shredded Sharp Cheddar Cheese.
  9. You need of Tortilla Enchilada Sauce.
  10. You need 5 cup of Water (boiling).
  11. Prepare 5 large of Dried Guajillo Peppers.
  12. You need 1 cup of Cucumber (sliced).
  13. You need 2 clove of Garlic.
  14. Prepare 1 tbsp of Honey.
  15. It's 2 cup of Tortilla Chips.
  16. You need 1/2 tsp of Liquid Smoke.
  17. Prepare 1 tsp of Rice Vinegar.
  18. Prepare 1 1/4 tsp of Salt.

The chile is then dipped in an egg batter or corn masa flour and either pan-fried or deep-fried. Rellenos are typically served with red or green chile sauce or mole. For this dish, I have taken the same basic ingredients and flavors, but translated them into a healthy baked chile rellenos recipe. There's no frying or breading necessary, and.

Baked Chiles Relleno w/Tortilla Enchilada Sauce step by step

  1. Preheat oven to 500°F..
  2. Cut off the tops of the Anaheim peppers and slice lengthwise down the center to create an opening on one side. Line side-by-side in a baking dish. Blind bake them at 500°F for about 10-15 minutes to help start softening..
  3. In a medium skillet over medium heat, add olive oil, onions, jalapeño, and salt. Cook for about 5 minutes or until onions and jalapeño start to soften. Add turkey sausage and break up. Cook 7-10 minutes, stirring often until meat is no longer pink..
  4. In a blender, add dried guajillo peppers, water, garlic, and cucumber. Let steep for 20 minutes. Once steeped, pour out all but 1 1/2 cups of the water. Add remaining sauce ingredients and blend 1-2 minutes or until smooth..
  5. Fill Anaheim peppers with sausage mixture until full..
  6. Pass the sauce through a strainer to remove bits of unblended pepper and tortilla chips. Top filled peppers evenly with sauce..
  7. Bake in a 500°F oven for 15 minutes. Top evenly with cheddar and bake for an additional 5-7 minutes, or until cheese is melted and beginning to brown..

I had all of it lying around and threw it together. I wasn't planning to make it a tortilla enchilada sauce, but it was thinner than I wanted. I added the chips to thicken it and it. Roll each tortilla and place seam side down in the sauce-lined pan. This sauce is so creamy and smooth, and pairs well with your favorite Mexican inspired dishes.

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