We are chile rellenos lovers in this house. What's not to like, spicy peppers filled with cheese, deep fried with a crisp shell and delicious sauce on top. In college, JJ and I would go to a Mexican restaurant almost every Sunday and get them. We also both gained the freshman 15 each year, it seemed!
A few weeks ago we went to dinner at The Green Chile in Boise (which was delicious, and highly recommended) and JJ ordered a combo that included chile rellenos. As I read the description on the menu, I was intrigued. They filled their poblano with cheese, but then wrapped it in a tortilla and fried it. Genius! It takes out the messy step of breading the chile rellenos.
I took that idea, and decided it would be a great way to make chile rellenos healthy! There's still the labor intensive task of roasting, peeling and de-seeding the chiles, but it's so worth it when you bite into these beauties! I topped the chile rellos with my Hatch Green Chile Enchilada Sauce, but you can use a red sauce, green sauce, sour cream based sauce, just about anything you'd like!
I served these chile rellenos with slow cooked pinto beans and a small salad of romaine, tomatoes and avocado.
Baked Chile Rellenos with Hatch Green Chile Sauce
inspired by The Green Chile
4 large poblanos, roasted, peeled, with seeds and stems removed
6 oz. Monterey Jack cheese, shredded
10-12 corn tortillas - taco size
1.5 cups enchilada sauce of choice
Preheat oven to 425*
Spread 1/2 c. enchilada sauce on the bottom of a casserole dish.
Slice or tear peppers into thirds, place pepper in the center of a tortilla, top with a sprinkle of cheese, roll up and place in baking dish.
Spread with remaining enchilada sauce, sprinkle with remaining cheese.
Bake for 20 minutes, or until bubbly and edges begin to brown and crisp.