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Step 1: Roasting the Chilies
Roasting the chilies is essential to develop their smoky flavor and ensure a soft texture for stuffing. You can do this on a gas stovetop, grill, or broiler:
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Gas Stove Method: Place chilies directly over the flame, turning occasionally until charred and blistered on all sides.
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Broiler Method: Set oven to broil. Place chilies on a baking sheet and broil, turning every few minutes until blackened and bubbling.
Step 2: Removing the Skins
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Once roasted, place the chilies in a sealed plastic bag or cover them with a towel for 10 minutes to steam. This loosens the skins.
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Peel away the skins gently. Avoid tearing the flesh.
Step 3: Slicing and Stuffing
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Slice each chili down one side, lengthwise.
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Gently open them and remove the seeds and membranes.
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Fill each chili with a generous amount of the cheese blend, reserving some for topping.
🍅 Making the Perfect Chili Relleno Sauce
A rich, flavorful sauce is the soul of any great chili relleno. Here’s how to make it:
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Sauté Aromatics: In a small saucepan, heat a tablespoon of oil. Add the diced onions and cook until translucent.
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Add Garlic: Add both the fresh garlic and garlic powder. Sauté for 1-2 minutes until fragrant.
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Combine Remaining Ingredients: Stir in the crushed tomatoes, diced green chilies, chicken broth, and oregano.
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Simmer: Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 10 minutes, allowing flavors to meld.
🧑🍳 Baking the Chili Rellenos to Perfection
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Preheat Oven: Set your oven to 375°F (190°C).
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Arrange Chilies: Place the stuffed chilies in a baking dish, stuffed side down to help retain the cheese.
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Pour the Sauce: Evenly pour the prepared sauce over the chilies.
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Top with Cheese: Sprinkle the remaining cheese over the top.
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Bake: Bake for 25 minutes or until the cheese is bubbly and golden brown.
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