Chile Rellenos Crepes

CHILI RELLENOS CREPES

1 recipe Mexican Sauce (at bottom)
8 crepes (click here for recipe)
2 Anaheim chiles,
1/4 onion, minced
4 oz Monterey Jack cheese (2 oz cut into long, thin rectangles and 2 oz shredded)

Broil chilies until skin is black. Then place in metal bowl cover with plastic wrap to steam. Peel, rinse, remove seeds, and then cut each chile into eight strips (add any accumulated chile juice in the metal bowl to the Mexican sauce).
Preheat oven to 325 degrees. Spray 6 X 10 - inch Pyrex casserole dish with cooking spray. Ladle about 1/3 of the Mexican Sauce over the bottom of the casserole dish.
Place 1 strip of chile, 1 strip of cheese, a sprinkling of minced onions, and a few spoonfuls of sauce (try to use half the remaining sauce among the 8 crepes) along the middle of each crepe, roll up and place seam-side-down in the baking dish. Top with remaining sauce and shredded cheese, placing in a wide stripe down the middle of the crepes so the edges will crisp in the oven.
Bake 30 to 40 minutes at 325 degrees, or until cheese is melted and bubbly and dish is hot through.
Let stand 5 minutes before serving. Serve with any, all, or none of the optional garnishes (sour cream, cilantro, chopped green onions or shredded lettuce).

Sauce:

1 T. vegetable oil
2 T. minced onion
1 small garlic clove, minced
1 t. cumin
1/8 t. cayenne pepper
1 qt. home-canned tomatoes or 2 (14.5 oz.) cans commercially canned tomatoes
1 (8 oz.) can tomato sauce
1 t. dried oregano
Sugar
Salt
lime juice

Heat oil in a heavy, three-quart stainless saucepan over medium heat. Saute onion and garlic until softened, stirring frequently. Add cumin and cayenne and stir in the hot oil until spices are fragrant.
Add canned tomatoes and tomato sauce. Mix well. Crush with potato masker. Simmer over medium heat for approximately 30 minutes, stirring frequently. Add 1 teaspoon dried oregano.
Simmer over medium heat for approximately 30 more minutes, stirring frequently and crushing periodically with potato masher, until thickened and smooth.

Haylee’s Note:
This recipe was pretty time consuming, but it wasn’t difficult. I really liked it, but I am not sure that I would make it again, just because it took so long to make. I got this recipe from Studio 5 (click here for recipe). I also like these better than traditional chillie rellanos because it is less eggy tasting.