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Chile Rellanos, having grown up in a Hispanic house and eating this often just never learned how to make them, I am curious to try this recipe but my mom and family members always got the green Padilla chiles so that is what I will use

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Chile Rellenos Casserole, poblano chiles, stuffed with cotija cheese and chorizo sausage, baked in an egg and cheese casserole with tomato sauce. On

The heat of this deep-red ancho chile soup and its pasilla chile garnish is balanced by the addition of cooling crema and thinly sliced avocado.