Monday, November 2, 2009

Baked Cheesy Chile Rellenos

Okay, so these totally freaked me out when I first heard about them, about two years ago. A big, spicy pepper stuffed with cheese, NO THANK YOU. Well, recently me and spicy have been getting along a little better, so I gave them a shot. Guess what?!?! These aren't SPICY!!! It was crazy! After removing the seeds from the inside of the pepper the heat is gone and just yummy flavor remains. These were a perfect side to a mexican meal, and I felt like it really jazzed up our plate! (I did change this recipe quite a bit...most call for frying the chile...I am not into that!)

Baked Cheesy Chile Rellenos

2 poblano peppers

4 oz mozzarella cheese, cut into 2-2 oz. slices

Cheese Garnish
2 oz shredded cheddar cheese
4 Tbs. milk
1 Tbs. butter
1/2 Tbs. flour
1/2 tsp. garlic powder

Tomato Garnish
4 oz. diced tomatos
1/2 tsp minced garlic
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. minced onion

Rinse the chiles.
Preheat your oven to broil.
Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven.
Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!
When both sides are fairly evenly charred, remove them from the oven.
Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
After a few minutes, check them. Once the skin comes off easily, peel each chile.
Cut a slit almost the full length of each chile. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese.
Secure with a toothpick.
Bake for 13-15 minutes at 350 or until cheese is melted.
Top with tomato and cheese garnish.

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