Indulge in the delightful flavors of Baked Chili Rellanos, a tantalizing dish that brings together the smoky essence of roasted Anaheim or Pasilla chilies with a rich blend of cheeses, all bathed in a savory chili rellano sauce. Follow these simple steps to create a memorable meal that’s both comforting and satisfying.
Ingredients:
- 4 large Anaheim or Pasillas chilies
- 2 cups cheese (blend of cheddar, Monterey Jack, and cotija cheeses)
Chili Rellano Sauce:
- 1/2 cup crushed tomatoes
- 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 the Anaheim or Pasilla chilies using your preferred method (grilling or broiling). Gently remove the skins.
- Slice the chilies down the middle and carefully open them for stuffing.
- Fill each chili with the cheese mixture, reserving some for the topping. Place the chilies stuffed side down.
- Preheat the oven to 375 degrees Fahrenheit.
- In a small saucepan, combine all the ingredients for the chili rellano sauce. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.
- Pour the sauce over the stuffed chilies, ensuring they are evenly coated. Top with the remaining cheese.
- Bake the chilies for 25 minutes or until they are lightly browned and the cheese is bubbly.
Tips:
- When roasting the chilies, keep a close eye on them to prevent burning.
- Experiment with different cheese blends to find your preferred flavor profile.
- Adjust the seasoning of the sauce according to your taste preferences.
Conclusion:
With its enticing aroma and harmonious blend of flavors, Baked Chili Rellanos is a dish that’s sure to captivate your taste buds. Whether served as a main course or as a flavorful side dish, this recipe promises a satisfying culinary experience for you and your loved ones. Enjoy the delicious harmony of roasted chilies, melted cheese, and savory sauce in every bite!
- Can I use different types of chilies for this recipe?
- Yes, you can experiment with different types of chilies based on your preference and availability. While Anaheim or Pasilla chilies are traditional choices, you can try poblanos or even bell peppers for a milder flavor.
- Can I make the chili rellano sauce ahead of time?
- Absolutely! You can prepare the chili rellano sauce in advance and store it in an airtight container in the refrigerator for up to a few days. Just reheat it gently on the stovetop before pouring it over the stuffed chilies and baking.
- What are some recommended cheese substitutions for this recipe?
- While the recipe suggests a blend of cheddar, Monterey Jack, and cotija cheeses, you can customize the cheese mixture based on your preferences. Substitutes like queso fresco, mozzarella, or even pepper jack can be used to add different flavors and textures.
- Can I freeze the baked chili rellanos for later consumption?
- Yes, you can freeze the baked chili rellanos for later enjoyment. Once they have cooled completely, place them in an airtight container or wrap them tightly in aluminum foil. They can be stored in the freezer for up to 2-3 months. To reheat, thaw them overnight in the refrigerator and then warm them in the oven until heated through.