Ingredients
- 4 large Anaheim or Pasillas chilies
- 2 cups cheese (a blend of Cheddar, Monterey Jack, and Cotija cheeses)
Chili Relleno 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
Instructions for Baked Chili Rellenos Recipe
Step 1: Roast chili rellenos (grill or broil method) and gently remove the skins. Slice chilies down the middle and open for stuffing.
Step 2: Fill each chili with cheese mixture reserving some for the topping. Turn the chili rellenos over, stuffed side down.
Step 3: Preheat the oven to 375 degrees.
Step 4: 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 rellenos, top with remaining cheese, and bake for 25 minutes until lightly brown and bubbly. Enjoy!!!
Nutrition Information:
YIELD: 4 SERVING SIZE: 1
Amount Per Serving:Â CALORIES: 380 | TOTAL FAT: 26g | SATURATED FAT: 15g | TRANS FAT: 0g | UNSATURATED FAT: 9g | CHOLESTEROL: 75mg | SODIUM: 950mg | CARBOHYDRATES: 18g | FIBER: 4g | SUGAR: 5g | PROTEIN: 20g
Frequently Asked Questions:
1. What type of chilies are best for Baked Chili Rellenos Recipe?
Anaheim or Pasilla chilies are commonly used for Baked Chili Rellenos due to their size and mild flavor. However, you can experiment with other chilies such as poblano peppers or even bell peppers for a milder flavor. Just ensure the chilies are large enough to stuff and have a suitable heat level for your taste preference.
2. How do I roast and peel the chilies for this recipe?
Roasting chilies can be done using a grill, broiler, or stovetop gas flame. Place the chilies directly over the flame or under the broiler and turn them occasionally until the skin is charred and blistered on all sides.
Once charred, place the chilies in a bowl and cover with plastic wrap or a lid, letting them steam for about 10 minutes.
After they have steamed, gently rub off the charred skin using your fingers or a paper towel. Be careful not to tear the chilies while removing the skin.
3. Can I make the sauce spicier or milder?
The spiciness of the sauce can be adjusted to your preference. To make it spicier, add more diced green chilies, crushed red pepper flakes, or hot sauce.
To make it milder, use a milder variety of green chilies or reduce the quantity of green chilies in the sauce recipe.
4. Can I prepare the dish without using the oven?
If you prefer not to use an oven, you can cook Baked Chili Rellenos on the stovetop. After stuffing the chilies, heat a skillet with a small amount of oil over medium heat.
Add the stuffed chilies, stuffed side down, and cook until browned on both sides. Then pour the sauce over the chilies, reduce heat, cover, and simmer for 10-15 minutes, or until the cheese is melted and the chilies are cooked through.
5. How can I make this dish healthier?
To make Baked Chili Rellenos recipe from Edilife healthier, consider using low-sodium chicken broth, reduced-fat cheese, and whole wheat flour (if you choose to batter the chilies.) You can also add more vegetables to the stuffing or sauce, such as corn, zucchini, or spinach.
Additionally, serving the dish with a side of steamed vegetables, a salad, or brown rice can help balance out the meal and add more nutrients.
