Baked Chile Relleno
A baked version of the Tex-Mex favorite, with a kick!
Rinse and roast the poblano peppers at 375 degrees for 30 minutes.
While peppers are roasting, fully cook the chorizo on the stove top.
In a bowl, combine chorizo, green chilies, cream cheese, and 1 and 1/2 cups of shredded cheese. Mix all of them together.
After the peppers are done, peel the skin off of the poblanos. Make a small cut through only 1 side of the peppers, and stuff each with the chorizo mixture. Seal the peppers with a toothpick before baking.
Place the stuffed peppers in a greased 9x13 pan. Cover with the enchilada sauce and the remaining 1/2 cup of pepper jack cheese.
Bake for 30 minutes at 375 degrees. Enjoy with a side of refried beans!
Ingredients
Directions
Rinse and roast the poblano peppers at 375 degrees for 30 minutes.
While peppers are roasting, fully cook the chorizo on the stove top.
In a bowl, combine chorizo, green chilies, cream cheese, and 1 and 1/2 cups of shredded cheese. Mix all of them together.
After the peppers are done, peel the skin off of the poblanos. Make a small cut through only 1 side of the peppers, and stuff each with the chorizo mixture. Seal the peppers with a toothpick before baking.
Place the stuffed peppers in a greased 9x13 pan. Cover with the enchilada sauce and the remaining 1/2 cup of pepper jack cheese.
Bake for 30 minutes at 375 degrees. Enjoy with a side of refried beans!
