Recipe of Favorite Baked Chiles Relleno w/Tortilla Enchilada Sauce

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, baked chiles relleno w/tortilla enchilada sauce. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Baked Chiles Relleno w/Tortilla Enchilada Sauce is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Baked Chiles Relleno w/Tortilla Enchilada Sauce is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have baked chiles relleno w/tortilla enchilada sauce using 18 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Baked Chiles Relleno w/Tortilla Enchilada Sauce:

1. Prepare Chiles Relleno
2. Prepare 1 tsp Olive Oil
3. Prepare 1/2 Vidalia Onion (diced)
4. Make ready 1 large Jalapeño Pepper (diced)
5. Make ready 1 dash Salt
6. Prepare 1 lb Sweet Italian Turkey Sausage (removed from casings)
7. Take 6 medium Anaheim Peppers
8. Make ready 1 cup Shredded Sharp Cheddar Cheese
9. Get Tortilla Enchilada Sauce
10. Take 5 cup Water (boiling)
11. Get 5 large Dried Guajillo Peppers
12. Take 1 cup Cucumber (sliced)
13. Prepare 2 clove Garlic
14. Take 1 tbsp Honey
15. Take 2 cup Tortilla Chips
16. Take 1/2 tsp Liquid Smoke
17. Prepare 1 tsp Rice Vinegar
18. Take 1 1/4 tsp Salt

Instructions to make Baked Chiles Relleno w/Tortilla Enchilada Sauce:

1. Preheat oven to 500°F.
2. 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.
3. 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.
4. 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.
5. Fill Anaheim peppers with sausage mixture until full.
6. Pass the sauce through a strainer to remove bits of unblended pepper and tortilla chips. Top filled peppers evenly with sauce.
7. 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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