Quick Chili Rellenos
This is a great way to use up leftover mashed potatoes. In case you are thinking that this does not seem like a Hispanic dish, remember that the potato plant originated in South America, and was taken back to Europe by Conquistadors.
Calories per serving: 276kcal
Ingredients
- 2 Pasilla Chilies, (Pablano) charred and peeled
- ¼ pound Pepper Jack cheese , sliced
- ½ cup Jack cheese, grated
- 1 cup Mashed potatoes
- ½ teaspoon Jalapeno crushed
- ½ cup Green enchilada sauce
- 1 tablespoon tomato paste
- ¼ cup Parmesan
Instructions
For the Air Fryer
- Put the chilis in the air fryer at 400 for 20 minutes. Put them in a bowl and cover them either with a shower cap, plastic wrap, or a towel. Let them sit for 20 minutes then remove the charred skin.
For the Conventional Oven
- Preheat the oven to 350. An eight-inch pan is a perfect size for this.
- Mix the mashed potatoes with the crushed jalapeno.
- For the cheese, you will need eight slices of cheese. You can use regular Jack cheese or Pepper Jack. I used Pepper Jack in these.
- Combine the enchilada sauce with the tomato paste and mix it thoroughly. Put a little of the sauce at the bottom of your pan.
- Put some of the mashed potatoes on each pepper. Spread it out.
- Put the cheese on top of the potatoes.
- Bring up the sides of each pepper and secure them with a toothpick.
- Put the completed peppers in the pan on top of the sauce.
- Pour the remaining sauce over the peppers.
- Top with the grated cheese.
- Bake in a 350 oven for about 30 minutes or until all the cheese has melted and slightly browned.
- If you are using an air fryer, put the casserole directly in the air fryer and set it to 350 for about 20 minutes.
- Let the casserole sit for a few minutes before serving so the cheese calms down. Serve with sour cream and salsa for garnish.
Notes
If you don't like spicy, you can use only Jack cheese, or use a rather large, heart-shaped bell pepper instead of the Pasilla.
For gluten intolerant, be sure to check the ingredient list on the green enchilada sauce. Most enchilada sauces are gluten-free.
Scan for full nutrition info and step-by-step photos.
