Baked Chiles Relleno w/Tortilla Enchilada Sauce
Baked Chiles Relleno w/Tortilla Enchilada Sauce

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, baked chiles relleno w/tortilla enchilada sauce. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Baked Chiles Relleno w/Tortilla Enchilada Sauce is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Baked Chiles Relleno w/Tortilla Enchilada Sauce is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. 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:
  1. Prepare Chiles Relleno
  2. Take 1 tsp Olive Oil
  3. Make ready 1/2 Vidalia Onion (diced)
  4. Take 1 large Jalapeño Pepper (diced)
  5. Take 1 dash Salt
  6. Prepare 1 lb Sweet Italian Turkey Sausage (removed from casings)
  7. Make ready 6 medium Anaheim Peppers
  8. Take 1 cup Shredded Sharp Cheddar Cheese
  9. Prepare Tortilla Enchilada Sauce
  10. Make ready 5 cup Water (boiling)
  11. Take 5 large Dried Guajillo Peppers
  12. Prepare 1 cup Cucumber (sliced)
  13. Prepare 2 clove Garlic
  14. Make ready 1 tbsp Honey
  15. Take 2 cup Tortilla Chips
  16. Make ready 1/2 tsp Liquid Smoke
  17. Take 1 tsp Rice Vinegar
  18. Make ready 1 1/4 tsp Salt
Steps to make Baked Chiles Relleno w/Tortilla Enchilada Sauce:
  1. Preheat oven to 500°F.
  2. 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.
  3. 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.
  4. 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.
  5. Fill Anaheim peppers with sausage mixture until full.
  6. Pass the sauce through a strainer to remove bits of unblended pepper and tortilla chips. Top filled peppers evenly with sauce.
  7. 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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