Steps to Make Ultimate Baked Chiles Relleno w/Tortilla Enchilada Sauce

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The ingredients needed to make Baked Chiles Relleno w/Tortilla Enchilada Sauce:

1. Get Chiles Relleno
2. Get 1 tsp Olive Oil
3. Prepare 1/2 Vidalia Onion (diced)
4. Get 1 large Jalapeño Pepper (diced)
5. Get 1 dash Salt
6. Make ready 1 lb Sweet Italian Turkey Sausage (removed from casings)
7. Prepare 6 medium Anaheim Peppers
8. Make ready 1 cup Shredded Sharp Cheddar Cheese
9. Prepare Tortilla Enchilada Sauce
10. Take 5 cup Water (boiling)
11. Prepare 5 large Dried Guajillo Peppers
12. Make ready 1 cup Cucumber (sliced)
13. Get 2 clove Garlic
14. Get 1 tbsp Honey
15. Take 2 cup Tortilla Chips
16. Make ready 1/2 tsp Liquid Smoke
17. Get 1 tsp Rice Vinegar
18. Get 1 1/4 tsp Salt

Love chile rellenos but can't be bothered with all the prep? Put half of the cheese-filled peppers on top of the enchilada sauce. Wrap one tortilla around each chile relleno as tight as you can and transfer them, seam-side down to the baking pan with salsa verde. Cover the enchiladas with just enough salsa verde to cover, add cheese and bake in preheated oven just until cheese melts.

Instructions to make Baked Chiles Relleno w/Tortilla Enchilada Sauce:

1. Preheat oven to 500°F.
2. Cut off the tops of the Anaheim peppers and slice lengthwise down the center to create an opening on one side. Line side-by-side in a baking dish. Blind bake them at 500°F for about 10-15 minutes to help start softening.
3. In a medium skillet over medium heat, add olive oil, onions, jalapeño, and salt. Cook for about 5 minutes or until onions and jalapeño start to soften. Add turkey sausage and break up. Cook 7-10 minutes, stirring often until meat is no longer pink.
4. In a blender, add dried guajillo peppers, water, garlic, and cucumber. Let steep for 20 minutes. Once steeped, pour out all but 1 1/2 cups of the water. Add remaining sauce ingredients and blend 1-2 minutes or until smooth.
5. Fill Anaheim peppers with sausage mixture until full.
6. Pass the sauce through a strainer to remove bits of unblended pepper and tortilla chips. Top filled peppers evenly with sauce.
7. Bake in a 500°F oven for 15 minutes. Top evenly with cheddar and bake for an additional 5-7 minutes, or until cheese is melted and beginning to brown.

Wrap one tortilla around each chile relleno as tight as you can and transfer them, seam-side down to the baking pan with salsa verde. Cover the enchiladas with just enough salsa verde to cover, add cheese and bake in preheated oven just until cheese melts. Garnish with any leftover salsa and any. POUR a small pool of warmed sauce onto chile relleno serving plate; PLACE chile relleno over sauce; TOP chile relleno with additional sauce; GARNISH as desired; SERVE. Meanwhile, heat the salsa in a medium saucepan (either one or some of each).

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