Ingredients:
- For the Chilies:
- 4 large Anaheim or Pasilla chilies
- 2 cups mixed cheese (cheddar, Monterey Jack, and cotija cheeses)
- For the Chili Rellano Sauce:
- 1/2 cup crushed tomatoes
- 1 can (about 4 oz) 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:
Preparing the Chilies:
- Roasting the Chilies:
- Begin by roasting the chilies. You can either grill them or broil them in the oven. Roasting should continue until the skins are charred and loosened, making them easier to peel.
- Once roasted, transfer the chilies to a plastic bag and seal it. Let them steam for about 10 minutes as this helps in loosening their skins.
- Peeling and Preparing for Stuffing:
- Carefully peel off the skins from the chilies. Make sure to remove as much of the charred skin as possible without tearing the flesh.
- Slit each chili down the middle, just one cut along one side, so that it can be opened flat to be stuffed. Remove any seeds and the core, being careful to keep the stem intact if possible.
- Stuffing the Chilies:
- Stuff each chili with the mixed cheese, reserving a portion of the cheese for topping later. Fold the chilies back to their original shape, ensuring the cheese is well enclosed.
Preparing the Sauce:
- Making the Sauce:
- In a small saucepan, combine the crushed tomatoes, diced green chilies, chicken broth, oregano, minced garlic, garlic powder, and diced onions.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. This allows the flavors to meld together. Stir occasionally to ensure that it does not stick to the bottom of the pan.
Baking:
- Baking the Chili Rellanos:
- Preheat your oven to 375°F (190°C).
- Place the stuffed chilies in a baking dish, stuffed side down.
- Pour the prepared sauce over the stuffed chilies evenly. Sprinkle the reserved cheese over the top.
- Place the dish in the oven and bake for about 25 minutes, or until the dish is lightly browned and bubbly.
Serving:
- Serve the baked chili rellanos hot, ideally accompanied by a light salad, rice, or a dollop of sour cream to balance the rich flavors.
Tips:
- Cheese Choice: The blend of cheddar, Monterey Jack, and cotija cheeses provides a nice balance of meltiness and flavor, but you can adjust the cheeses based on what you have available or prefer.
- Handling Chilies: If you are sensitive to chili heat, consider wearing gloves when handling the chilies, especially when removing seeds.
This detailed recipe guide ensures that even beginners can successfully prepare this delicious and comforting dish. Enjoy your meal!
