Baked Chiles Relleno w/Tortilla Enchilada Sauce

Ingredients

• 1 tsp Olive Oil
• 1/2 Vidalia Onion (diced)
• 1 large Jalapeno Pepper (diced)
• 1 dash Salt
• 1 lb Sweet Italian Turkey Sausage (removed from casings)
• 6 medium Anaheim Peppers
• 1 cup Shredded Sharp Cheddar Cheese
• 5 cup Water (boiling)
• 5 large Dried Guajillo Peppers
• 1 cup Cucumber (sliced)
• 2 clove Garlic
• 1 tbsp Honey
• 2 cup Tortilla Chips
• 1/2 tsp Liquid Smoke
• 1 tsp Rice Vinegar
• 1 1/4 tsp Salt

Instructions

1. Preheat oven to 500F.
2. Cut off the tops of the Anaheim peppers and slice lengthwise down the center to create an opening on one side.
3. Line side-by-side in a baking dish.
4. Blind bake them at 500F for about 10-15 minutes to help start softening.
5. In a medium skillet over medium heat, add olive oil, onions, jalapeno, and salt.
6. Cook for about 5 minutes or until onions and jalapeno start to soften.
7. Add turkey sausage and break up.
8. Cook 7-10 minutes, stirring often until meat is no longer pink.
9. In a blender, add dried guajillo peppers, water, garlic, and cucumber.
10. Let steep for 20 minutes.
11. Once steeped, pour out all but 1 1/2 cups of the water.
12. Add remaining sauce ingredients and blend 1-2 minutes or until smooth.
13. Fill Anaheim peppers with sausage mixture until full.
14. Pass the sauce through a strainer to remove bits of unblended pepper and tortilla chips.
15. Top filled peppers evenly with sauce.
16. Bake in a 500F oven for 15 minutes.
17. Top evenly with cheddar and bake for an additional 5-7 minutes, or until cheese is melted and beginning to brown.