The Chile Relleno Skillet is a deconstructed version of the classic dish, featuring roasted poblano peppers, a savory mixture ...

In a separate bowl, combine shredded cheese and chicken ... Top with Queso or ranchera sauce.

The dish had the strangest composition – a chili layered with a fried egg, your choice of meat (I picked carnitas), a heavy layer of cheese, and a ranchero sauce. Sort of a relleno casserole?

We’re talking about chile rellenos. A plate of these ... dish of stuffed poblano peppers with cheese and picadillo served with a creamy walnut sauce and topped with parsley and pomegranate ...

Remove and drain on paper towels. 14. Serve the chili rellenos sprinkled with the queso fresco cheese and the sauce on the side.

At Mestizo, his restaurant in Leawood, Kansas, Aarón Sánchez makes an elaborate, long-simmered sauce for enchiladas. For a quick meal at home, though, he reaches for canned red chile sauce, such ...

Stuff 1 piece of cheese into each chile, inserting through ... Divide red chile sauce among plates (about 1/2 cup each). Top with chiles rellenos. Garnish with Mexican crema, pickled red onions ...

Add soy sauce and salt and pepper to taste. Combine vegetables and steamed white rice. Roast poblano chile in oven until blistered (approximately 10 min at 500 degrees). Peel chile and remove seeds.

3. Heat a cast iron skillet, and sprinkle in some of the cheese mix, followed by ranchera sauce. 4. Place the chile relleno on top, and garnish with the shoestring vegetables and cilantro 1.

This macaroni and cheese is plenty cheesy, with the flavor and heat from chili crisp incorporated into the sauce. Separate the chili crisp oil from the crispy bits. The oil is added to the roux in ...