Chiles Rellenos

1. 1

   Place peppers on foil on a baking sheet under the broiler (as close as you can get) and broil, turning peppers, until they are blackened and charred all over.

2. 2

   Place peppers in a mixing bowl and cover tightly with plastic wrap.

3. 3

   Allow peppers to set for 10-15 minutes.

4. 4

   Remove peppers from bowl and remove charred skins with your fingers.

5. 5

   Make a slit along one side of the pepper from just beneath the stem to the tip.

6. 6

   Using your knife, try to cut off the seed cluster inside close to the stem and remove any other seeds.

7. 7

   Fill peppers with 1 ounce soft goat cheese and use wooden toothpicks (not frilled) to keep the peppers together.

8. 8

   Place filled peppers in a baking dish and cover with red chile sauce.

9. 9

   You may also sprinkle with grated queso cheese if you like.

10. 10

    Bake at 375F for 10-15 minutes or until peppers are hot and cheese (if used) is melted.

11. 11

    Serve as a first course or as part of a larger meal.

* Per serving · 4 servings · Values may vary.

No additional tips available.