Hi, I am Clara. Today, I will show you a way to prepare baked chiles relleno w/tortilla enchilada sauce recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Baked Chiles Relleno w/Tortilla Enchilada Sauce Recipe
Baked Chiles Relleno w/Tortilla Enchilada Sauce is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Baked Chiles Relleno w/Tortilla Enchilada Sauce is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have baked chiles relleno w/tortilla enchilada sauce using 18 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Baked Chiles Relleno w/Tortilla Enchilada Sauce:
- Prepare Chiles Relleno
- Take 1 tsp Olive Oil
- Get 1/2 Vidalia Onion (diced)
- Make ready 1 large Jalapeño Pepper (diced)
- Take 1 dash Salt
- Make ready 1 lb Sweet Italian Turkey Sausage (removed from casings)
- Get 6 medium Anaheim Peppers
- Take 1 cup Shredded Sharp Cheddar Cheese
- Make ready Tortilla Enchilada Sauce
- Prepare 5 cup Water (boiling)
- Get 5 large Dried Guajillo Peppers
- Take 1 cup Cucumber (sliced)
- Make ready 2 clove Garlic
- Make ready 1 tbsp Honey
- Take 2 cup Tortilla Chips
- Prepare 1/2 tsp Liquid Smoke
- Make ready 1 tsp Rice Vinegar
- Prepare 1 1/4 tsp Salt
Instructions 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.
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