Baked Chiles Rellenos With Chorizo

Baked Chiles Rellenos, filled with chorizo, rice, and melted cheese, are an easy way to enjoy Mexican stuffed peppers without all the hassle of frying. Yield: 6 large (5.5 inch) stuffed poblanos

📝 Ingredients

• 6 large poblano chiles ((5-6 inches long))
• 12 oz fresh chorizo
• 2 c shredded Chihuahua Cheese ( (1 7oz bag) (or other mild, shredded cheese like Jack or cheddar))
• 1 1/2 c cooked rice
• 1/2 c sour cream
• 2 Tbsp milk
• 2 c salsa ( (to serve))
• Chopped cilantro (for garnish (optional))

👨‍🍳 Instructions

1. 1Roast the poblanos under your broiler, until blistered, 5-10 min, turning every few minutes to blister evenly. Place the blistered poblanos in large bowl and cover with plastic wrap or a lid to steam the chiles and let them cool slightly.
2. 2Preheat your oven to 450F.
3. 3While the chiles are cooling, cook the chorizo over medium high heat, breaking it up with a wooden spoon as it cooks, 5 minutes. Transfer the cooked chorizo to double paper towel lined plate to cool.
4. 4While the chorizo is cooling, remove the papery skins from the chiles by gently pulling. The skin should come off easily. (If the skin doesn’t come off easily, don’t worry about getting it all off. The main point is to remove the charred sections so you get all of the roasted flavor without a burnt taste.)
5. 5After removing the skins, gently cut a slit down the side of each chile and carefully remove the seeds and veins.
6. 6Mix the cooled chorizo with the shredded cheese and cooked rice. Spoon the filling into the prepared chiles, using roughly ¾ c of filling per chile.
7. 7Place the filled chiles into a greased baking dish.
8. 8Bake at 450F for 5 - 7 min, until the cheese is melted through.
9. 9While the chiles rellenos are baking, blend the sour cream and milk to create a pourable cream sauce.
10. 10Serve the chiles on top of a bed of salsa, topped with the cream sauce and chopped cilantro, if desired.