Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, baked chiles relleno w/tortilla enchilada sauce. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Baked Chiles Relleno w/Tortilla Enchilada Sauce is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Baked Chiles Relleno w/Tortilla Enchilada Sauce is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook baked chiles relleno w/tortilla enchilada sauce using 18 ingredients and 7 steps. Here is how you can achieve that.
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The ingredients needed to make Baked Chiles Relleno w/Tortilla Enchilada Sauce:
- Make ready Chiles Relleno
- Prepare 1 tsp Olive Oil
- Prepare 1/2 Vidalia Onion (diced)
- Get 1 large Jalapeño Pepper (diced)
- Make ready 1 dash Salt
- Make ready 1 lb Sweet Italian Turkey Sausage (removed from casings)
- Make ready 6 medium Anaheim Peppers
- Prepare 1 cup Shredded Sharp Cheddar Cheese
- Get Tortilla Enchilada Sauce
- Get 5 cup Water (boiling)
- Take 5 large Dried Guajillo Peppers
- Get 1 cup Cucumber (sliced)
- Prepare 2 clove Garlic
- Prepare 1 tbsp Honey
- Make ready 2 cup Tortilla Chips
- Get 1/2 tsp Liquid Smoke
- Prepare 1 tsp Rice Vinegar
- Prepare 1 1/4 tsp Salt
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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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