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Hello, I’m Candice

Welcome to my blog. I am a traveler, eater, food creator, and professional Chef.

Baked Chile Relleno with Guajillo Salsa

Baked Chile Relleno with Guajillo Salsa

Roasted Peppers stuffed with cheese and in some cases a combination of a variety of other ingredients, this is a simple dish that showcases the blending of Indigenous and European cuisine. While you’ll find that many recipes require the use of batter and deep frying, my recipe skips that step opting instead for a smothering of spicy guajillo salsa. Pair this with a side of rice, beans, or even a nice zesty salad. However you choose to serve it, your guests are guaranteed to enjoy!




Somewhere online I saw this dish referred to as the “hispanic hotpocket” and I can never picture it any other way!

Somewhere online I saw this dish referred to as the “hispanic hotpocket” and I can never picture it any other way!

Baked Chile Relleno with Guajillo Salsa

Servings: 6

Ingredients:

  • 6 Poblano Chiles, dry roasted/seeded/deveined**

  • 1.5 Cups Oaxaca Cheese, diced/shredded

  • 1 Tb dried oregano

  • 1/2 C Cotija Cheese, crumbled

  • salt/pepper to taste

  • 2-4 Cups Guajillo Salsa**

Directions:

  1. Preheat oven to 450 degrees.

  2. In a medium mixing bowl, stir together Oaxaca cheese and dried Oregano.

  3. Slit each pepper on one side (if not already slit from preparing the pepper), fill each with 1/4 Cup of cheese/oregano mix.

  4. In a baking dish, pour 1 Cup of the Guajillo salsa and spread along the bottom of the dish. Arrange the peppers in the dish, and pour 1-3 Cups of Guajillo salsa (depends on how smothered you’d like them) over the tops of the peppers. Crumble Cotija cheese over the top of the smothered peppers.

  5. Bake for 20 minutes or until sauce is bubbly and cheese has started to brown.

**Notes

  • If you’d like more detailed instructions on preparing the peppers, check out this page.

  • I’m still working on uploading my Guajillo salsa, but in the meantime if you’re interested in making your own, check out this recipe.

  • If you’re not ready to make your own Guajillo salsa, you can use Las Palmas Enchilada sauce. The flavor won’t be as rich as homemade, but it will work.

Cilantro Butter Rice

Cilantro Butter Rice