Chile Relleno Enchiladas Recipe
Chile Relleno Enchiladas are a delicious and flavorful Mexican dish that combines the rich flavors of roasted peppers, gooey cheese, and tangy enchilada sauce. Originating from Mexico, this dish has become a favorite in many households due to its versatility and mouthwatering taste.
Ingredients for Chile Relleno Enchiladas
To make Chile Relleno Enchiladas, you will need the following ingredients:
- 6 large poblano peppers
- 2 cups shredded cheese (such as Monterey Jack or Oaxaca cheese)
- 2 cups enchilada sauce
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional: chopped cilantro, diced tomatoes, sliced avocado for garnish
Preparation of Chile Relleno Enchiladas
- Roasting and Peeling the Peppers:
- Preheat your broiler to high. Place the poblano peppers on a baking sheet and broil for 5-7 minutes, turning occasionally, until the skins are blistered and charred.
- Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for about 10 minutes.
- Once cooled, peel off the charred skins, cut a slit down the side of each pepper, and remove the seeds and membranes.
- Stuffing the Peppers with Cheese:
- Stuff each pepper with shredded cheese, ensuring they are well filled but not overflowing.
- Assembling the Enchiladas:
- In a skillet, sauté the chopped onion and minced garlic until soft and translucent. Add the ground cumin, chili powder, salt, and pepper, and cook for an additional minute.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish. Place the stuffed peppers seam side down in the dish.
- Pour the remaining enchilada sauce over the peppers, ensuring they are evenly coated.
Cooking Instructions
You can cook Chile Relleno Enchiladas using either the baking or frying method:
- Baking Method:
- Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 20-25 minutes, until the enchiladas are heated through and the cheese is melted and bubbly.
- Frying Method:
- Heat a skillet over medium heat and add a small amount of oil. Carefully place the stuffed peppers seam side down and fry until golden brown on all sides.
Serving and Garnishing
Once cooked, serve the Chile Relleno Enchiladas hot, garnished with chopped cilantro, diced tomatoes, and sliced avocado. They pair perfectly with rice, beans, or a fresh salad.
Tips for Perfect Chile Relleno Enchiladas
- When handling poblano peppers, wear gloves to avoid irritation from the seeds and membranes.
- Experiment with different types of cheese to find your favorite flavor combination.
- Adjust the spice level of the enchilada sauce to suit your taste preferences.
Variations and Substitutions
- For a vegetarian option, replace the cheese with sautéed vegetables such as mushrooms, zucchini, and bell peppers.
- Add cooked ground beef or shredded chicken for a meaty filling.
Health Benefits of Chile Relleno Enchiladas
Chile Relleno Enchiladas are not only delicious but also nutritious. Poblano peppers are rich in vitamins A and C, while cheese provides calcium and protein. Enjoying this dish in moderation can contribute to a balanced diet.
Conclusion
In conclusion, Chile Relleno Enchiladas are a flavorful and satisfying Mexican dish that is perfect for any occasion. With simple ingredients and easy preparation, you can enjoy the authentic taste of Mexico in the comfort of your own home.
Frequently Asked Questions (FAQs)
- Are Chile Relleno Enchiladas spicy?
- The level of spiciness can vary depending on the type of peppers and enchilada sauce used. Adjust the spice level to your taste preferences.
- Can I make Chile Relleno Enchiladas ahead of time?
- Yes, you can prepare the stuffed peppers ahead of time and refrigerate them until ready to bake or fry. They also freeze well for future meals.
- What type of peppers should I use?
- Poblano peppers are traditionally used for Chile Relleno Enchiladas due to their mild heat and flavor. However, you can experiment with other types of peppers for a different taste.
- Can I freeze Chile Relleno Enchiladas?
- Yes, you can freeze assembled enchiladas before cooking. Wrap them tightly in foil or plastic wrap and store in the freezer for up to 3 months. Thaw before cooking.
- How can I make Chile Relleno Enchiladas gluten-free?
- Use gluten-free enchilada sauce and ensure all other ingredients are certified gluten-free. Corn tortillas can be used instead of flour tortillas for a gluten-free option.
Source: carneandpapas.com
Chile Relleño Enchiladas Recipe
Chile Relleno Enchiladas are a delicious and flavorful Mexican dish that combines the rich flavors of roasted peppers, gooey cheese, and tangy enchilada sauce. Originating from Mexico, this dish has become a favorite in many households due to its versatility and mouthwatering taste.
- 2 large poblano peppers
- 8 oz. shredded jack cheese
- 3 medium tomatoes
- 1/4 large white onion
- 3 garlic cloves
- 1 bay leaf
- salt and pepper
- 6 corn tortillas
- 2 Tbsp vegetable oil
- Place the poblano peppers on a foil lined cookie sheet. Broil as close to the heating element in your oven for 10-15 minutes. Flip once the top of the poblano’s are slightly charred. Then broil until the other side is charred as well. Remove and place the peppers in a ziplock bag or seal up in a damp kitchen towel and allow to steam for 10 minutes. Remove from the bag and peel off the skin. Cut open and remove the seeds and stem. Dice into small pieces and add to shredded cheese.
- Place the tomato, onion, and garlic in a blender and blend till smooth. Heat a small amount of vegetable oil over medium heat in a small saucepan. Add the tomato mixture, a few pinches of salt and pepper and the bay leaf. Bring to a boil, lower the heat, cover and cook for 10 minutes.
- Preheat the oven to 400º. Heat 2 Tbsp of vegetable oil in a skillet over medium heat. Pour about 1/3 cup of the tomato sauce in the bottom of an oven safe dish. Add the corn tortillas one at a time into the oil and cook until soft. About 15-20 seconds per side. Place in the sauced dish and place about 1/2 cup of filling in the tortilla. Roll up and place seam side down. Continue with remaining tortillas. Reserve about 1/3 cup of the cheese filling to top the enchiladas. Pour the tomato sauce over the enchiladas and sprinkle the reserved cheese mixture down the middle of the enchiladas. Place uncovered in the oven and bake for 15 minutes.
- Remove from the oven. The cheese and sauce should be bubbling hot. Garnish with sour cream, queso fresco, and cilantro if you like. Awesome.