Ingredients
- 4 large Anaheim or Pasillas chilies
- 2 cups cheese (blend of cheddar, monterey jack, and cotija cheeses)
Chili Rellano Sauce
- 1/2 cup tomatoes crushed
- 1 can diced green chilies
- 1/4 cup chicken broth
- 1 tablespoon oregano
- 2 cloves garlic, crushed and minced
- 1/2 teaspoon garlic powder
- 1/2 cup onions, diced
Directions
- Roast chili rellanos (grill or broil method) and gently remove the skins.
- Slice chilies down the middle and open for stuffing.
- Fill each chili with cheese mixture reserving some for the topping.
- Turn the chili rellanos over, stuffed side down.
- Preheat the oven to 375 degrees.
- Prepare sauce by combining all ingredients in a small saucepan, bring to a boil, reduce heat and simmer for 10 minutes to combine flavors.
- Pour sauce over the rellanos, top with remaining cheese, and bake for 25 minutes until lightly brown and bubbly.
- Enjoy !!
