One Cheese Chile Relleno And One Cheese Enchilada. Recipe

Time1h

Serves2

Savor a delicious combination of a cheesy chile relleno and a savory cheese enchilada, both smothered in rich sauce.

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Ingredients

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1
Prepare the Chile Relleno
Roast the poblano peppers over an open flame until charred. Place them in a plastic bag to steam for about 10 minutes, then peel off the skin. Stuff each pepper with Monterey Jack cheese and set aside.
2
Make the Batter
In a bowl, beat the eggs until fluffy. Gradually add in the flour, milk, and salt until well combined.
3
Fry the Chile Relleno
Heat vegetable oil in a skillet. Dip each stuffed pepper in the egg mixture and fry until golden brown on all sides. Remove and drain on paper towels.
4
Prepare the Enchiladas
Soften the corn tortillas in a pan with a bit of oil. Fill each tortilla with cheddar cheese, roll them up, and place them in a baking dish.
5
Add Sauce and Bake
Pour enchilada sauce over the rolled tortillas and sprinkle with extra cheese. Bake at 350°F (175°C) for about 15 minutes until cheese melts.
6
Serve
Plate the cheese chile relleno and cheese enchiladas. Garnish with sour cream and chopped cilantro.