Baked Chiles Rellenos With Chorizo
User Reviews
4.6
Baked Chiles Rellenos With Chorizo
Description
Baked Chiles Rellenos With Chorizo uses large poblano peppers that are blistered under a broiler for a smoky, roasted flavor, then steamed to loosen the skins for easy removal. After peeling, the peppers are slit open and deseeded to make a cavity for the filling.
The filling combines freshly cooked chorizo with shredded Chihuahua cheese and cooked rice, providing a rich mixture of spicy and mild flavors and a hearty texture. Filling the peppers before baking melds these flavors while the heat softens the peppers without making them mushy.
Serve with salsa and optionally garnish with chopped cilantro to add freshness. The recipe notes mention these chiles rellenos can be made ahead and baked straight from the refrigerator, making them convenient for meal prep or entertaining.
Ingredients
- 6 large poblano chile 5-6 inches long
- 12 oz fresh chorizo
- 2 c Chihuahua cheese 1 7oz bag) (or other mild, shredded cheese like Jack or cheddar, shredded
- 1 ½ c rice cooked
- ½ c sour cream
- 2 Tbsp milk
- 2 c salsa (to serve)
- Chopped cilantro for garnish (optional)
Instructions
- Roast the poblanos under your broiler, until blistered, 5-10 min, turning every few minutes to blister evenly. Place the blistered poblanos in large bowl and cover with plastic wrap or a lid to steam the chiles and let them cool slightly.
- Preheat your oven to 450F.
- While the chiles are cooling, cook the chorizo over medium high heat, breaking it up with a wooden spoon as it cooks, 5 minutes. Transfer the cooked chorizo to double paper towel lined plate to cool.
- While the chorizo is cooling, remove the papery skins from the chiles by gently pulling. The skin should come off easily. (If the skin doesn’t come off easily, don’t worry about getting it all off. The main point is to remove the charred sections so you get all of the roasted flavor without a burnt taste.)
- After removing the skins, gently cut a slit down the side of each chile and carefully remove the seeds and veins.
- Mix the cooled chorizo with the shredded cheese and cooked rice. Spoon the filling into the prepared chiles, using roughly ¾ c of filling per chile.
- Place the filled chiles into a greased baking dish.
- Bake at 450F for 5 - 7 min, until the cheese is melted through.
- While the chiles rellenos are baking, blend the sour cream and milk to create a pourable cream sauce.
- Serve the chiles on top of a bed of salsa, topped with the cream sauce and chopped cilantro, if desired.
Notes
- Chiles rellenos can be prepared ahead and stored covered in the refrigerator until baking.
- When ready to bake, place the refrigerated peppers in a cool oven and then preheat to 450°F to warm through evenly.
- Bake for 10-15 minutes until the filling is hot and cheese is melted.
User Reviews
Overall Rating
4.6
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