Authentic Chicken Chiles Rellenos
Recipe: #16551
January 04, 2015
Categories: Chicken, Peppers, Mexican, Cinco de Mayo, Deep Fry, Gluten-Free No Eggs, Boneless Pieces, Chicken Dinner, Mexican Chicken, Mexican Dinner, more
"These are very good restaurant quality Chiles Rellenos good enough to serve for company. They can be labor intensive, but if making ahead, it can be simplified and easily put together the next day. Pares well with retried beans and rice."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (229.4 g)
- Calories 558.1
- Total Fat - 36.7 g
- Saturated Fat - 11.8 g
- Cholesterol - 157 mg
- Sodium - 411 mg
- Total Carbohydrate - 29.1 g
- Dietary Fiber - 4 g
- Sugars - 2.2 g
- Protein - 30.6 g
- Calcium - 363.2 mg
- Iron - 2.6 mg
- Vitamin C - 8.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Remove visible fat from chicken. Rub chickens pieces with chipotle in adobo, lime juice, olive oil, ground cumin seeds, coriander, and cilantro.
Step 3
Place chicken in a baking dish. Bake until done (about 40 - 45 minutes) until cooked through and juices run clear.
Step 4
Allow chicken to cool until cool enough to handle. Shred meat, chop well and set aside. Scrape juice remaining in pan onto the shredded meat.
Step 5
Roast the chilies by holding over a gas flame with metal tongs until the skin is blistered all over. Chilies can also be broiled in the oven, keeping an eye on them so they won't burn.
Step 6
Place blistered chilies in a bowl, cover with plastic wrap and let sit for about 10 - 15 minutes to soften skin. Remove and peel blistered skin from stem end down. It is important to keep peppers intact. Set chilies aside.
Step 7
In a skillet, saute corn with scallions in a butter until warm, but not mushy. Turn into bowl and add 1 teaspoons chili powder. Crumble in the feta cheese. Add Monterrey jack, chopped pecans, and chicken. Taste for seasoning and adjust with salt and pepper.
Step 8
In a separate bowl, combine ground 1/8 cup ground cumin seeds, chili powder with cornmeal; set aside.
Step 9
In another bowl, combine eggs and milk; set aside.
Step 10
Slice top rim of the chilies stem end across 3/4 of the way to form a lid. Carefully remove seeds (it's o.k. to let some seeds remain).
Step 11
Fill chilies with chicken stuffing, carefully starting at stem end, being careful to keep chilies intact. It's much easier to fill by using your hands as a spoon tends to tear chilies.
Step 12
Dip chilies in egg/milk mixture and then roll in cornmeal. Placing chilies on a wax or plastic lined cookie sheet. Refrigerate for 15 minutes or more.
Step 13
Heat oil to 375 degrees F. Deep fry the chilies in batches. Drain, keep warm and serve.
Step 14
Serve with dollops of sour cream or with sour cream sauce. (Make sour cream sauce by blending sour cream, buttermilk or milk to the right consistency. Add a little chopped cilantro if preferred and I sometimes add grated lime peel and/or sprinkle lime juice to taste. Add a bit of salt if desired).
Step 15
NOTE: Toasting cumin seeds and then grinding them adds a smoky intensity. You can use pre-ground cumin, but note that the flavor won't have the same depth and character. I've used both and prefer the toasted seeds. If toasting the seeds, please keep an eye on them as they toast very quickly and just as quickly they burn. Spices can easy be ground in an electric coffee grinder dedicated solely for grinding spices.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to buy poblano chiles for the recipe, as other types may not work as well.
- Toasting the cumin seeds and then grinding them adds a smoky flavor to the dish, but pre-ground cumin can be used if desired.
- Poblano chiles can be substituted with Anaheim chiles. The benefit of this substitution is that Anaheim chiles are milder than Poblano chiles and have a more subtle flavor, so they will not overpower the flavor of the other ingredients in the dish.
- Feta cheese can be substituted with goat cheese. The benefit of this substitution is that goat cheese has a more mild flavor than feta cheese, so it will not overpower the other flavors in the dish.
Vegetarian Chiles Rellenos Substitute the chicken with 2 cups of cooked black beans and 1/2 cup of cooked quinoa. Roast the chiles as directed, but omit the butter and feta cheese. Instead, add 1/2 cup of diced bell peppers, 1/2 cup of cooked corn, and 1/4 cup of diced red onion to the corn and scallions. Use a vegan cheese substitute for the Monterey Jack and omit the eggs and milk for the coating. Instead, combine 1 cup of cornmeal, 1/4 cup of all-purpose flour, and 1/2 teaspoon of baking powder. Dip the chiles in the flour mixture before deep frying.
Vegetarian Chiles Rellenos with Spinach Substitute the chicken with 2 cups of cooked black beans and 1/2 cup of cooked quinoa. Roast the chiles as directed, but omit the butter and feta cheese. Instead, add 1/2 cup of diced bell peppers, 1/2 cup of cooked corn, 1/4 cup of diced red onion, and 1 cup of cooked spinach to the corn and scallions. Use a vegan cheese substitute for the Monterey Jack and omit the eggs and milk for the coating. Instead, combine 1 cup of cornmeal, 1/4 cup of all-purpose flour, and 1/2 teaspoon of baking powder. Dip the chiles in the flour mixture before deep frying.
Spanish Rice: This flavorful, traditional side dish pairs perfectly with the richness of the Chiles Rellenos. The combination of the savory rice and the flavorful shredded chicken filling make for a delicious meal. The rice is simple to make and can be cooked in the same oven as the chicken, making it a great time saver.
Mexican Street Corn: This delicious side dish is the perfect accompaniment to the Chiles Rellenos. The sweet and spicy flavors of the grilled corn, combined with the creamy mayonnaise and cotija cheese, bring the perfect balance to the meal. The corn can be grilled on the same pan as the Chiles Rellenos, making it easy to prepare and cook.
FAQ
Q: What type of chiles should I use for this recipe?
A: Poblano chiles should be used for this recipe. These chiles are mild to moderately hot and have a sweet, smoky flavor that pairs well with the other ingredients.
Q: How should I store fresh chiles?
A: Fresh chiles should be stored in a cool, dark place and used within a week. They can also be wrapped in plastic and stored in the refrigerator for up to two weeks.
2 Reviews
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Fun facts:
The dish Chiles Rellenos is believed to have originated in Mexico, and is a popular dish in Mexican cuisine. It is said to have been created by a chef in the city of Puebla in the late 19th century.
Famous celebrity chef Ingrid Hoffmann is known for her version of Chiles Rellenos, which she has served on her show “Simply Delicioso”. She adds a twist to the traditional dish by adding a creamy cheese sauce and topping it with crispy tortilla strips.