Chile Rellenos Enchiladas with Salsa Verde

One of my favorite dish from Mexican Restaurant is Chile Relleno. I always have that instead of typical taco, enchiladas or burritos. So When I got big nice Poblano peppers, instead of stuffing them or make it regular Baked Chile Relleno, I tried Same dish but in enchiladas form and I was fell in love all over again with this dish. Its simple but so flavorful. I had it with green tomatillo salsa but you can have it with red sauce too. Just have it as taquito, quesadillas, explore all the possibilities. This is for one person but you can adjust the quantities and make it for large crowd too. 

Ingredients : 

2 Poblano peppers

1 cup  Roasted Tomatillo Salsa Verde

1 cup cheddar cheese

2 flour tortilla ( you can use corn too)

1 chopped jalapenos

1/2 cup chopped white onion and coriander leaves for garnish

Method:

First make the salsa Verde as the link given above and keep it aside. 

Roast the poblano on open flame on gas , once its charred from all the sides, put it in plastic bag and close the bag so the moisture from the bag will make the skin easy to peel. 

Once its little cold to handle, take out the skin and make a slit and take out the seeds too.

Don't break peppers too much. Make the poblano open so its flat and easy to roll. 

Take your baking dish, add some sauce on the bottom, warm the tortilla on stove , then put the tortillas on mat, then put the poblano on top of the tortillas , then cheese and if you like put some slices of jalapenos and roll the tortilla and put the tooth pick so it doesn't open. 

Make another tortilla and do the same. Pour the sauce on top of the tortilla and cheese and bake it for 10 minutes at 375 F or when cheese is melted and its cooked thru.

Take it out sprinkle onion and coriander mixture on top and few slices of jalapenos and enjoy.

If needed you can always have some extra salsa Verde to add it on.