Oven-Roasted Chile Rellenos And Tomatillo Salsa Recipe

These Oven-Roasted Chile Rellenos And Tomatillo Salsa are an absolute treat for your tastebuds. These stuffed chile peppers, filled to the brim with creamy cheese goodness, are roasted to perfection and served with a tangy tomatillo salsa. It’s spicy, it’s cheesy, it’s downright addictive! Perfect for any gathering, or even just a regular Thursday night dinner. I’ve received rave reviews from friends and family for this dish. They just can’t get enough of it! So, buckle up food lovers, this is going to be an unforgettable ride of flavors.

These Chile Rellenos are pretty simple to make with a prep time of around 30 minutes and cooking time of 25 minutes. They serve as great appetisers or even as the main dish. Believe me, once you’ve had a taste of these Oven-Roasted Chile Rellenos, you’d want to have them all the time.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Servings: 4 servings
• Yield: 8 Chile Rellenos

Now, let’s get started on the recipe, shall we?

Ingredients & Equipment You’ll Need

• 8 large green chilies
• 2 cups of cheddar cheese
• 1/2 cup of flour
• 1 cup of fryer oil
• 1/2 cup of salsa verde
• 1/2 cup of diced tomatoes

Equipment:

• Oven
• Cheese grater
• Frying pan
• Mixing bowl

How To Make Oven-Roasted Chile Rellenos And Tomatillo Salsa Recipe

1. Start by preheating your oven to 375 degree Fahrenheit. This is to make sure your Oven-Roasted Chile Rellenos gets that beautiful, brown and crispy texture.
2. Please make sure to prepare your pepper by removing the seeds and membranes for a cleaner and less spicy taste and stuff them with grated cheddar cheese.
3. Next, roll the stuffed peppers in flour and fry them until they are golden brown. This gives them a wonderful crispy texture, which pairs perfectly with the melty cheese inside.
4. In the meantime, mix your salsa verde and diced tomatoes in a bowl to make the tomatillo salsa. This tangy salsa brings a refreshing contrast to the cheesy and spicy chile rellenos
5. Now that your chile rellenos are fried and salsa is ready, it’s time to put them in the oven. Bake for about 15 minutes to finish cooking.

Tips For The Best Results

• Choose large green Chiles that have a mild flavor, such as Anaheim or Poblano.
• It’s better to roast the Chiles before stuffing them, as this will enhance their flavor.

Storage Tips

• The Oven-Roasted Chile Rellenos and Tomatillo Salsa can be stored in airtight containers in the fridge for up to three days.
• You can also freeze them for up to a month. Always remember to cool them down before freezing.

Frequently Asked Questions

Q: What type of cheese should I use?

A: Cheddar cheese or Monterrey Jack works great.

Q: Can I use canned green Chiles?

A: Yes, however fresh Chiles have a better flavor.

Q: Can I make it ahead time?

A: Absolutely, you can prepare them a day before and just heat them up before serving.

Q: Is there a substitute for tomatillo salsa?

A: Sure, you can use your favorite salsa or hot sauce.

Q: Can I make it less spicy?

A: Yes, by removing the seeds from the Chiles you can control the spice level.

Nutritional Facts of Oven-Roasted Chile Rellenos And Tomatillo Salsa Recipe

One serving provides:

• Calories: 450
• Fat: 20g
• Carbohydrates: 15g
• Protein: 20g

The Oven-Roasted Chile Rellenos And Tomatillo Salsa are truly a culinary delight! They are spicy, creamy, and have an intense flavor that you won’t forget. You can serve them with some fresh salad, guacamole, rice or beans on the side. Trust me, your family and friends will appreciate this delicacy. Enjoy your meal!