anaheim chili relleno with chorizo cheese sauce
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.
yield
4 serving(s)
prep time
40 Min
cook time
25 Min
method
Bake
Ingredients For anaheim chili relleno with chorizo cheese sauce
-
4 lganaheim chilies seeded
-
2 cshredded monterey jack cheese or any mexican melty cheese shredded
-
1 lbchorizo casings removed
-
2 canrotel tomatoes i used lime cilantro
-
2 clovegarlic
-
1 Tbspbeef bouillon
-
fresh cilantro for garnish
-
sour cream
How To Make anaheim chili relleno with chorizo cheese sauce
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT