The chile relleno, literally "stuffed chile," is a dish of Mexican cuisine that originated in the city of Puebla. It consists of a roasted fresh poblano pepper (a mild chili pepper named after the city of Puebla), sometimes substituted with non-traditional Hatch green chile, Anaheim, pasilla or even jalapeño chili pepper. It is stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca (traditionally), or picadillo meat made of diced pork, raisins and nuts, seasoned with canella; covered in an egg batter or simply corn masa flour and fried. Although it is often served in a tomato sauce, the sauces can vary. There are versions in Mexico using re-hydrated dry chiles such as anchos or pasillas. Although the traditional rellenos aren’t difficult, it is time consuming stuffing the chilies…sooo, a
- 2 (7 ounce) cans whole green chile peppers, drained OR more traditionally, 8 New Mexico, poblanos OR Anaheim chiles roasted, seeded and peeled. (don't put your fingers near your eyes after handling these hot mamas.)
- Approx. 16 ounces mixture of cheeses, shredded
- 3 or 4 eggs, beaten
- 1 10 oz. (approx.) can evaporated milk (can mix half with regular milk)
- 2 tablespoons all-purpose flour
- 1 can enchilada sauce. I like green enchilada sauce best.
- Preheat oven to 350 degrees F. Spray a 8 X 8-inch baking dish with cooking spray.
- Lay half of the chiles evenly in bottom of baking dish. Sprinkle with HALF of the cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
- Bake in the preheated oven for 35 minutes. Remove from oven, pour enchilada sauce evenly over the top, and continue baking another 15 minutes or until bubbly. Sprinkle with remaining cheeses, and serve. You can top with black olive or scallion slices.