“Experience a fusion of flavors and cultures with our Baked Chili Rellenos. This delectable creation brings the cherished tradition of Mexican cuisine to your table in a lighter and more convenient form. Imagine plump, roasted poblano peppers, filled with a delightful mixture of gooey melted cheese and seasoned ground beef, all encased in a golden breadcrumb crust. With each forkful, you’ll savor the harmonious blend of smoky peppers, savory meat, and the comforting richness of cheese that defines this beloved dish. Whether enjoyed as a unique appetizer for gatherings, a show-stopping addition to Mexican-inspired feasts, or a way to savor the magic of chili rellenos with a twist, our Baked Chili Rellenos promise a culinary journey that celebrates the art of fusion cuisine and the joy of savoring the best of both worlds in every mouthwatering bite.”
Baked Chili Rellanos
Ingredients
4 large Anaheim or Pasillas chilies
2 cups cheese (blend of cheddar, monterey jack, and cotija cheeses)
Chili Rellano Sauce:
1/2 cup tomatoes crushed
1 can diced green chilies
1/4 cup chicken broth
1 tablespoon oregano
2 cloves garlic, crushed and minced
1/2 teaspoon garlic powder
1/2 cup onions, diced
Directions
- Roast chili rellanos (grill or broil method) and gently remove the skins. Slice chilies down the middle and open for stuffing. Fill each chili with cheese mixture reserving some for the topping. Turn the chili rellanos over, stuffed side down. Preheat the oven to 375 degrees. Prepare sauce by combining all ingredients in a small saucepan, bring to a boil, reduce heat and simmer for 10 minutes to combine flavors. Pour sauce over the rellanos, top with remaining cheese, and bake for 25 minutes until lightly brown and bubbly.