1. Roast the Chilies
Roast the chilies using a grill or broiler until the skins blister and blacken. Place them in a covered bowl or sealed bag for 10 minutes to steam, then gently peel off the skins. Slice each chili lengthwise and remove seeds carefully.
2. Stuff the Chilies
Open each chili and fill generously with the cheese mixture, reserving a small amount for topping later. Place the stuffed chilies seam-side down in a baking dish.
3. Prepare the Sauce
In a small saucepan, combine crushed tomatoes, diced green chilies, chicken broth, oregano, garlic, garlic powder, and onion. Bring to a gentle boil, then reduce heat and simmer for 10 minutes until flavors meld.
4. Assemble and Bake
Preheat oven to 375°F (190°C). Pour the warm sauce evenly over the stuffed chilies. Sprinkle the remaining cheese on top. Bake uncovered for 25 minutes, until bubbly and lightly golden.
Serving Suggestions
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Serve with Mexican rice or refried beans
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Add a side of fresh salad for balance
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Top with chopped cilantro or a dollop of sour cream
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Enjoy as a vegetarian main or hearty side dish
Helpful Tips
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