These stuffed poblano chile peppers, toppedwith Mexican-style tomato sauce is sure to please…especiallythe pepper lover.
Recipe: Cheese Stuffed Chilesin Red Sauce
1 (12-ounce) package Wisconsin Queso Blanco cheese, shredded
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 tablespoon finely chopped fresh cilantro leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
- Divide shredded cheese among chile peppers.Place in greased 8 inch square baking pan. Set aside.
- Add oil to large skillet over medium heat.Add onion and garlic. Cook several minutes until tender.
- Add tomatoes, cilantro, oregano, saltand pepper. Simmer 10 minutes.
- Pour sauce over cheese-stuffed chiles.Cover and bake at 350°F (175°C) for 15 minutes untilcheese just melts. Do not over-bake.Makes 5 servings.
Tip: To remove skins from chile peppers,char over flame or broil in oven. Place blackened chiles in sealedplastic bag. Cool 10 to 15 minutes. Run chiles under cool tapwater to remove skins.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
How To Make Chiles Rellenos
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