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The ingredients needed to cook Baked Chiles Relleno w/Tortilla Enchilada Sauce:
- You need of Chiles Relleno.
- You need 1 tsp of Olive Oil.
- Prepare 1/2 of Vidalia Onion (diced).
- Prepare 1 large of Jalapeño Pepper (diced).
- Prepare 1 dash of Salt.
- Prepare 1 lb of Sweet Italian Turkey Sausage (removed from casings).
- Take 6 medium of Anaheim Peppers.
- You need 1 cup of Shredded Sharp Cheddar Cheese.
- Prepare of Tortilla Enchilada Sauce.
- Take 5 cup of Water (boiling).
- Prepare 5 large of Dried Guajillo Peppers.
- Prepare 1 cup of Cucumber (sliced).
- Use 2 clove of Garlic.
- Prepare 1 tbsp of Honey.
- Provide 2 cup of Tortilla Chips.
- Get 1/2 tsp of Liquid Smoke.
- Take 1 tsp of Rice Vinegar.
- Take 1 1/4 tsp of Salt.
Instructions to make Baked Chiles Relleno w/Tortilla Enchilada Sauce:
- Preheat oven to 500°F..
- Cut off the tops of the Anaheim peppers and slice lengthwise down the center to create an opening on one side. Line side-by-side in a baking dish. Blind bake them at 500°F for about 10-15 minutes to help start softening..
- In a medium skillet over medium heat, add olive oil, onions, jalapeño, and salt. Cook for about 5 minutes or until onions and jalapeño start to soften. Add turkey sausage and break up. Cook 7-10 minutes, stirring often until meat is no longer pink..
- In a blender, add dried guajillo peppers, water, garlic, and cucumber. Let steep for 20 minutes. Once steeped, pour out all but 1 1/2 cups of the water. Add remaining sauce ingredients and blend 1-2 minutes or until smooth..
- Fill Anaheim peppers with sausage mixture until full..
- Pass the sauce through a strainer to remove bits of unblended pepper and tortilla chips. Top filled peppers evenly with sauce..
- Bake in a 500°F oven for 15 minutes. Top evenly with cheddar and bake for an additional 5-7 minutes, or until cheese is melted and beginning to brown..
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