Cheese Stuffed Chiles in Red Sauce
Love chile relleños? Try these cheese stuffed poblano chile peppers, topped with Mexican-style tomato sauce, they are sure to please.
5 to 6 poblano chile peppers, skins and seeds removed
1 (12-ounce) package Wisconsin Queso Blanco cheese, shredded
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
1 (14.5-ounce) can Mexican-style stewed tomatoes
1 tablespoon finely chopped fresh cilantro leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
- Divide shredded cheese among chile peppers. Place in greased 8 inch square baking pan. Set aside.
- Add oil to large skillet over medium heat. Add onion and garlic. Cook several minutes until tender.
- Add tomatoes, cilantro, oregano, salt and pepper. Simmer 10 minutes.
- Pour sauce over cheese-stuffed chiles. Cover and bake at 350°F (175°C) for 15 minutes until cheese just melts. Do not over-bake.
Makes 5 to 6 servings.
Tip: To remove skins from chile peppers, char over flame or broil in oven. Place blackened chiles in sealed plastic bag. Cool 10 to 15 minutes. Run chiles under cool tap water to remove skins.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.