Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, baked chiles relleno w/tortilla enchilada sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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. I wasn't planning to make it a tortilla enchilada sauce, but it was thinner.
Baked Chiles Relleno w/Tortilla Enchilada Sauce is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Baked Chiles Relleno w/Tortilla Enchilada Sauce is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook baked chiles relleno w/tortilla enchilada sauce using 18 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Baked Chiles Relleno w/Tortilla Enchilada Sauce:
- Prepare Chiles Relleno
- Get 1 tsp Olive Oil
- Take 1/2 Vidalia Onion (diced)
- Get 1 large Jalapeño Pepper (diced)
- Make ready 1 dash Salt
- Make ready 1 lb Sweet Italian Turkey Sausage (removed from casings)
- Make ready 6 medium Anaheim Peppers
- Prepare 1 cup Shredded Sharp Cheddar Cheese
- Get Tortilla Enchilada Sauce
- Get 5 cup Water (boiling)
- Take 5 large Dried Guajillo Peppers
- Get 1 cup Cucumber (sliced)
- Prepare 2 clove Garlic
- Prepare 1 tbsp Honey
- Get 2 cup Tortilla Chips
- Take 1/2 tsp Liquid Smoke
- Take 1 tsp Rice Vinegar
- Make ready 1 1/4 tsp Salt
Lightly season with garlic salt and black pepper. Dip a totilla in sauce, place some filling in it, lay a poblano strip on it, top that with the cheese mix, roll it up and place it seam side down in a baking pan. Top enchiladas with remaining sauce and rest of cheese. The chile is then dipped in an egg batter or corn masa flour and either pan-fried or deep-fried.
Steps to make Baked Chiles Relleno w/Tortilla Enchilada Sauce:
- Preheat oven to 500°F.
- 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.
- 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.
- 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.
- Fill Anaheim peppers with sausage mixture until full.
- Pass the sauce through a strainer to remove bits of unblended pepper and tortilla chips. Top filled peppers evenly with sauce.
- 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.
Top enchiladas with remaining sauce and rest of cheese. 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.
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