Mac And Cheese Chile Relleno Recipe Genius Kitchen

TILLAMOOK MAC AND CHEESE CHILE RELLENOS

Steps:

• In a medium bowl combine melted butter with cornflake crumbs.
• Press half of mixture into deep-dish pie pan or 2 ½- quart baking dish.
• Set aside remaining mixture.
• Cut Pepper Jack Cheese into 8 pieces that are ½ x 2 ¾ inches each.
• Fit each piece of cheese into a whole chile and arrange in prepared baking dish.
• Shred the remaining Pepper Jack Cheese and set aside.
• Cut remaining chiles into strips.
• Reserve for garnish or other use.
• Place rack in center of oven;. preheat oven to 350°F.
• In a large pot bring 3 quarts of water to a boil &. add 2½ teaspoons or less of salt and pasta and cook according to package directions, stirring occasionally.
• Pasta is done when it is slightly chewy to the bite or al dente.
• Drain pasta in a colander and set aside.
• In a heavy bottomed medium saucepan add milk, sour cream and remaining cheeses.
• Over low heat, stir frequently until cheese is melted and the sauce is blended and smooth.
• Remove from heat and fold in hot sauce and pasta.
• Pour into baking dish.
• Top with remaining cornflake mixture and garnish with reserved chile strips if desired.
• Bake for 30 minutes until cheese is bubbly and top begins to brown.
• Let stand for 5 minutes before serving.

MAC & CHEESE CHILE RELLENO

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a large skillet over medium heat, melt 2 tablespoons butter. Add 1 cup onions, 2 cloves garlic, red bell peppers and jalapenos. Cook until vegetables are softened, about 5-8 minutes.
• Stir in remaining 2 tablespoons butter to melt, then add 1 teaspoon chili powder and flour. Stir to combine completely, then stir in the milk. Increase heat to medium high, bring mixture to a simmer and cook until thickened, about 3-5 minutes. Add 2 cups shredded pepper jack cheese, 1 1/2 cups shredded cheddar cheese and stir until completely melted. Fold in macaroni and season to taste with salt and pepper; remove from heat and set aside.
• To prepare poblanos, make a slice to open the pepper, then gently rinse to remove seeds. Keep the stem intact if possible. Fill the peppers with macaroni and cheese, and wrap the edges of the poblanos towards each other to meet halfway. Place on prepared baking sheet. Top with remaining 1 cup shredded pepper jack and cheddar cheeses.
• Bake for 15-20 minutes until cheeses are melted and filling is warmed through.
• To prepare sauce, heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 cup onions and 2 cloves garlic and cook until softened, about 3-5 minutes. Add crushed tomatoes and salsa and bring to a simmer. Keep warm.
• To serve, ladle 1/2 cup sauce onto a plate, top with poblano and garnish with pico de gallo and chopped cilantro.

GRANDMA'S FAMOUS CHILE RELLENO BAKE

Steps:

• SET oven rack to the center position; PREHEAT oven to 350°F; BUTTER a 3-quart baking dish.
• DIVIDE an 8 ounce block of Monterey Jack cheese in half; cut each half into 6 equal slices, for a total of 12 cheese slices (if using a large brick of cheese, cut 1/2" slices into diagons). Shred the remaining 16 ounces cheese (or use pre-shredded Monterey Jack cheese).
• DRAIN one 27-ounce can whole green chiles; BLOT chilies well; PLACE into buttered baking dish,.
• STUFF 12-16 green chiles with one wedge of cheese; ARRANGE stuffed chiles single-layer, overlapping if necessary (arrange wide ends of chiles beside narrow ends of following chile until all chiles are used).
• BLEND the dry ingredients of the batter first in a medium bowl (1/3 cup flour, 4 tablespoons powdered parmesan cheese, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon crushed dried basil, and 1/4 teaspoon crushed dried rosemary; WHISK in 8 beaten eggs with 1 1/4 cups milk until batter is smooth.
• STIR the saute mixture into the batter; POUR the batter over chiles in baking dish; SPREAD 12 ounces (3 cups) shredded cheese evenly over the batter mixture.
• BAKE casserole uncovered in a 350°F oven for 35 minutes; LEAVE oven on.
• REMOVE casserole from oven; SPREAD one 14-ounce jar pizza sauce evenly over the top; SPRINKLE evenly with the remaining 4 ounces (1 cup) shredded cheese; RETURN to oven and continue baking uncovered for 10 minutes.
• ALLOW to cool and set for 5-7 minutes before cutting.
• SLICE, serve and enjoy!