Baked chiles rellenos with garlic jalapeno tomatoes
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Baking
Pasilla in every bite! On the way to making chiles rellenos, I swerved and ended up layering the ingredients and adding a few extras, such as a tortilla base and garlic jalapeno tomatoes. I began with my mother's recipe for Chiles Rellenos Jose. Cheese is added at every step (five separate additions), so pace yourself accordingly. I often make this in several smaller baking dishes rather than one 9 x 13 dish - the 'leftovers' are just as appealing as the first bite. The most time-consuming part of this is peeling and seeding the peppers, and when I do that in advance the rest of the work takes only about half an hour before I put them in the oven.
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