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Chile Rellenos with Garlic Parmesan Sauce

Servings: 12


Red Chile Indian Paint
12 fresh Anaheim chiles (about 2 pounds)
1/2 teaspoon salt
1 teaspoon butter
7 cups finely chopped fresh mushrooms (about 2 pounds)
1/2 cup whole milk
1/4 teaspoon salt
1/8 teaspoon pepper
Vegetable cooking spray
2 cups whole milk
3/4 cup cooked, mashed potato
1/2 cup Chablis or other dry white wine
1/2 teaspoon salt
3 cloves garlic, finely chopped
1 1/2 cups finely grated fresh Wisconsin parmesan cheese

Cooking Directions:

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

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.

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.

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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