This recipe was motivated by the fact that not too long ago our friends Frost & Becky invited us over for a lovely meal of freshly made chile relleno that were wonderful. And we were both somewhat shocked, "why haven't we thought of making chile rellenos before?" It's just something that hadn't occurred to us for some weird reason.
It is more shocking given that actually I grew up watching my dad order his predictable choices of chile Colorado with a side of chile relleno every single time we went out for Mexican food growing up. And because my dad loved Mexican food, this order was at least one he made once a month. And he would always be willing to share a bite of his chile relleno or two during dinner out which make it one of my fav dishes as well. Again very surprising it had never occurred to us to make them before.
But making them our own without the frying and adding some chorizo got us really excited about making this recipe.
So we knew for our Mexican flavored feast this recipe needed to make it's debut. At the Farmer's market we picked up both some beautiful poblano and hatch peppers. We threw them on the grill to get them charred and roasted.
Once blistered and blackened they were ready
to steam in a
in bag to prepare for being peeled.
While we steamed the chiles we cooked up the bulk chorizo.
We split the chiles then carefully slipped in to each chile a combination of mozzarella cheese, goat cheese crumbles and some chorizo.
It was a bit of a messy job but well worth it. Next we scrambled some eggs and made a small omelet to blanket each stuffed chile with.
Lots of steps but trust us so worth it in the end.
After the chiles were all wrapped individually with eggs we placed them in a casserole dish.
We then poured our favorite Mexican tomato sauce over the chiles. This sauce is the best and we use it in lots of our recipes. Love reliable products like this.
The final step was to sprinkle some Mexican cheddar on top.
They were so delicious! Like we've made them twice in two weeks kind of delicious. These are definitely now added to our favorite Mexican recipe rotation. The melty mozzarella with the bite of goat cheese and spicy chorizo. Mmmmmm....my mouth is watering just remembering the last time we made them.
Recipe:
Roasted Chorizo Chile Rellenos (recipe written to make 4 chiles but can be easily adapted.)
But making them our own without the frying and adding some chorizo got us really excited about making this recipe.
So we knew for our Mexican flavored feast this recipe needed to make it's debut. At the Farmer's market we picked up both some beautiful poblano and hatch peppers. We threw them on the grill to get them charred and roasted.
Once blistered and blackened they were ready
to steam in a
in bag to prepare for being peeled.
While we steamed the chiles we cooked up the bulk chorizo.
We split the chiles then carefully slipped in to each chile a combination of mozzarella cheese, goat cheese crumbles and some chorizo.
It was a bit of a messy job but well worth it. Next we scrambled some eggs and made a small omelet to blanket each stuffed chile with.
Lots of steps but trust us so worth it in the end.
After the chiles were all wrapped individually with eggs we placed them in a casserole dish.
We then poured our favorite Mexican tomato sauce over the chiles. This sauce is the best and we use it in lots of our recipes. Love reliable products like this.
The final step was to sprinkle some Mexican cheddar on top.
They were so delicious! Like we've made them twice in two weeks kind of delicious. These are definitely now added to our favorite Mexican recipe rotation. The melty mozzarella with the bite of goat cheese and spicy chorizo. Mmmmmm....my mouth is watering just remembering the last time we made them.
Recipe:
4 chiles (we used 2 poblano, 2 hatch)
1/4 lb. bulk chorizo
4 slices mozzarella
1/2 Cup crumbled goat cheese
4 eggs
3 Tablespoons water
Salt & Pepper
1/2 Cup Mexican tomato sauce
1/2 Cup shredded Mexican cheese
Chopped cilantro for garnish
Grill/roast chiles until charred and blackened. Steam chiles 10 minutes until skin is easy to peel back. Cook chorizo. Peel chiles. Carefully sliced down one side and remove the seeds. Stuff each chile with a combo of mozzarella, goat cheese and chorizo.
Set oven to 350 degrees. Wisk eggs with water and salt & pepper. Make 4 omelets and wrap each chile with the omelet. Place each wrapped chile into a casserole dish. Pour tomato sauce over the chiles. Sprinkle cheese over the chiles. Cook for 15-20 minutes until cheese is melted. Garnish with cilantro and serve immediately.
wow This looks super yum!
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