Naked Green Chile Rellenos baked in Red Chile

Embark on a culinary journey to the heart of Southwest cuisine with our Naked Green Chile Rellenos baked in Red Chile. This tantalizing dish combines the rich flavors of roasted poblano peppers, savory chorizo, and creamy cheese, all enveloped in a smoky red chile sauce. Each bite offers a perfect balance of heat, sweetness, and earthiness, creating a symphony of flavors that will delight your palate.

With its vibrant colors and bold flavors, this dish is sure to become a standout favorite at your table. Get ready to savor the essence of Southwestern comfort food with every delicious bite of this mouthwatering creation.

How to make Naked Green Chile Rellenos baked in Red Chile

Ingredients:

3 cup red chile sauce

Salt and pepper to taste

Chile Rellenos

6 (about 2 pounds) Poblano peppers

1 Tablespoon neutral oil, such as canola or grapeseed

½ yellow onion finely chopped

1 pound loose fresh chorizo

1½ cups raw corn kernels (from about 3 ears)

3 scallions thinly sliced

¼ cup finely chopped cilantro

kosher salt and pepper

8 ounces Oaxaca and/or Monterey Jack cheese cut into small cubes

Instructions:

Step 1:

Preheat the broiler and position a rack 2 inches from the heat.

Spread the poblanos on a rimmed baking sheet and broil, turning occasionally, until blistered and blackened, about 10 minutes.

Step 2:

Transfer the peppers to a large bowl, cover tightly with plastic wrap and let steam for 15 to 20 minutes.

Carefully peel the poblanos and discard the skins.

Cut a slit lengthwise along the top of each pepper and gently scrape out the seeds, being careful not to tear the poblanos.

It’s ok if some seeds remain, but do not remove the stem.

Lower the oven temperature to 400°F.

Step 3:

In a large skillet, heat the oil.

Add the onion and cook over moderate heat, stirring occasionally, until translucent, about 5 minutes.

Add the chorizo and cook, breaking up the meat with your spatula, until cooked through, about 8 minutes.

Pour off any excess fat from the skillet.

Stir in the corn, scallions and cilantro and season with salt and pepper.

Let cool completely.

When the chorizo mixture has cooled, stir in the cheese.

Step 4:

Spread the red sauce in the bottom of a 9-by-13-inch baking dish.

Carefully fill the poblanos with the chorizo-and-cheese mixture and arrange snuggly, cut side up, in the baking dish.

Bake the chile rellenos until bubbling and heated through, about 35 minutes.

Let cool slightly.

Notes:

Roasting Poblano Peppers: The broiling process helps blister and blacken the poblanos, making them easier to peel. Be sure to turn them occasionally to ensure even roasting.

Steaming Poblano Peppers: Allowing the roasted poblanos to steam in a covered bowl helps loosen the skins, making them easier to peel. This step also helps to soften the peppers for easier stuffing.

Preparing the Chorizo Filling: Cooking the chorizo with onion until it’s cooked through and fragrant ensures that it’s flavorful and fully cooked before being combined with the other filling ingredients.

Adding Corn, Scallions, and Cilantro: Stirring in the raw corn kernels, thinly sliced scallions, and finely chopped cilantro adds freshness and texture to the filling. Season with salt and pepper to taste.

Cooling the Chorizo Mixture: Allowing the chorizo mixture to cool completely before stirring in the cheese prevents the cheese from melting prematurely and ensures that it retains its shape during baking.

Filling and Baking the Rellenos: Carefully filling the poblanos with the chorizo-and-cheese mixture and arranging them in the baking dish ensures that they cook evenly and hold their shape. Baking until bubbling and heated through ensures that the filling is thoroughly cooked and the cheese is melted and gooey.

Serving Suggestions: Serve the Naked Green Chile Rellenos baked in Red Chile with additional red chile sauce drizzled over the top for added flavor and presentation. Garnish with fresh cilantro leaves or sliced scallions for a pop of color.

Make-Ahead Option: You can prepare the filling ahead of time and store it in the refrigerator until ready to assemble and bake the rellenos. This makes it a convenient option for entertaining or busy weeknights.

Nutrition Information:

Frequently Asked Questions:

Can I use store-bought red chile sauce?

Yes, you can use store-bought red chile sauce to save time.

However, homemade sauce will often yield fresher and more vibrant flavors.

Can I use other types of peppers besides poblano?

While poblano peppers are traditional for chile rellenos, you can experiment with other mild peppers such as Anaheim or Cubanelle if desired.

Can I make this recipe vegetarian?

Yes, you can make a vegetarian version by omitting the chorizo and adding more vegetables or a meat substitute like tofu or tempeh to the filling.

How spicy are poblano peppers?

Poblano peppers are generally mild, but their heat can vary.

Removing the seeds and membranes can further reduce their spiciness.

Can I prepare the filling in advance?

Yes, you can prepare the chorizo and cheese filling ahead of time and store it in the refrigerator until ready to use.

Just make sure to let it come to room temperature before stuffing the peppers.

What can I serve with Naked Green Chile Rellenos?

These rellenos pair well with Mexican rice, refried beans, or a simple salad.

You can also serve them with tortillas or crusty bread for a complete meal.

Can I freeze leftovers?

Yes, you can freeze leftover rellenos for future meals.

Wrap them individually in plastic wrap and aluminum foil before freezing.

Thaw overnight in the refrigerator before reheating.

How do I adjust the spice level?

You can adjust the spice level by adding more or less red chile sauce, adjusting the amount of chorizo or cheese, or incorporating additional spices like cayenne pepper or chili powder.

Can I use pre-shredded cheese instead of cubes?

Yes, you can use pre-shredded cheese if that’s more convenient.

However, freshly grated cheese will melt more evenly and have a better texture.

How do I know when the rellenos are done baking?

The rellenos are done baking when the filling is bubbling and heated through, and the peppers are tender.

You can also check the internal temperature with a thermometer, which should register at least 165°F (74°C).