Baked Chilies Rellenos Recipe

Baked Chilies Rellenos Recipe


4 pcs Anaheim chilies (6 inches)
2/3 c of whole kernel corn
1/4 tsp of ground fresh pepper
1/2 c of onion; chopped finely
1/4 tsp of oregano (Mexican)
A can of tomatoes (14 ounces); chopped
2/3 c of partly skimmed cheese (Ricotta)
3 Tbsp of chopped onions (green)
A centiliter of minced and divided garlic
1/2 tsp of ground cumin
1/8 tsp of salt


Put chilies on bake sheet then broil three inches away the heat for fifteen minutes or ’til charred and blackened, turn once.

Put chilies in very cold water then let it chill for 5 mis. Drain very well then peel have skins discarded. Cut slits on every chili side, throw the seeds then set chili aside.

Combine cheese, onions (green); pepper, one-half of garlic and corn, stirring well. Stuff 1/3 of this mixture into every chili. Arrange the chilies in small bake dish then bake for twenty minutes at three hundred fifty degrees Fahrenheit or ’til well heated.

Slightly grease a saucepan, place it over mid-heat ’til hot. Then add reserved garlic onion, then saute for 3 mins. Add in oregano and cumin then saute for a minutes. Blend in tomatoes and salt.

Reduce the heat simmer without cover for ten more minutes, frequently stirring. Pour the sauce on top of chilies then serve.

Baked Chilies Rellenos Recipe

Leave a Reply