Tillamook Mac and Cheese Chile Rellenos

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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