Chile Rellenos with Garlic Parmesan Sauce

Chile Rellenos with Garlic Parmesan Sauce

prep time

minutes
cook time

minute
servings
12

Ingredients
















Cooking Instructions

1

Make Red Chile Indian Paint; chill mixture for at least 1 hour.


2

Place chiles on a foil-lined baking sheet; broil 3 inches from heat 12 minutes or until blackened and charred, turning after 6 minutes. Place in a zip top heavy-duty plastic bag, and seal; let stand for 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact. Sprinkle 1/2 teaspoon salt over inside cavity of each chile; set aside.


3

Melt butter in a large saucepan over medium heat. Add chopped mushrooms, and cook for 20 minutes or until liquid evaporates. Stirring frequently. Stir in 1/2 cup milk and next 2 ingredients, and cook 8 minutes or until the liquid evaporates, stirring frequently; let cool slightly. Spoon 3 tablespoons mixture into each chile, and fold sides of chile over filling. Place stuffed chiles in a 13 x 9 inch baking dish coated with cooking spry; cover and set aside.


4

Bring 2 cups whole milk and next 4 ingredients to a boil in a medium saucepan. Reduce heat to medium-low, and cook for 30 minutes or until reduced to 2 cups, stirring frequently; remove from heat. Strain through a fine sieve into a bowl; discard solids. Return sauce to pan and stir in cheese. Cook over medium heat until cheese melts, stirring constantly


Ingredients
















Cooking Instructions

1

Make Red Chile Indian Paint; chill mixture for at least 1 hour.


2

Place chiles on a foil-lined baking sheet; broil 3 inches from heat 12 minutes or until blackened and charred, turning after 6 minutes. Place in a zip top heavy-duty plastic bag, and seal; let stand for 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact. Sprinkle 1/2 teaspoon salt over inside cavity of each chile; set aside.


3

Melt butter in a large saucepan over medium heat. Add chopped mushrooms, and cook for 20 minutes or until liquid evaporates. Stirring frequently. Stir in 1/2 cup milk and next 2 ingredients, and cook 8 minutes or until the liquid evaporates, stirring frequently; let cool slightly. Spoon 3 tablespoons mixture into each chile, and fold sides of chile over filling. Place stuffed chiles in a 13 x 9 inch baking dish coated with cooking spry; cover and set aside.


4

Bring 2 cups whole milk and next 4 ingredients to a boil in a medium saucepan. Reduce heat to medium-low, and cook for 30 minutes or until reduced to 2 cups, stirring frequently; remove from heat. Strain through a fine sieve into a bowl; discard solids. Return sauce to pan and stir in cheese. Cook over medium heat until cheese melts, stirring constantly


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Tagged in: Entrée Parmesan

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