Chile Relleno Chicken

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

Heat Scale
Submit Recipe

Serves: 4 servings

INGREDIENTS
2 (8 oz) chicken breasts
campaignIcon Coupons
¼ tsp salt and black pepper, to taste
2 poblano peppers
¾ cup Chihuahua cheese, shredded
olive oil spray
¼ cup breadcrumbs

INSTRUCTIONS

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper (if desired), and set aside.

Over the flame of gas stove (or alternately, under the broiler in the oven), char the skins of the poblano peppers. Turn the peppers every 60 seconds until all sides are black and charred, about 3-5 minutes. Transfer peppers to a ziplock bag and seal; allow to sit for 5-10 minutes. Scrape the charred skins off the peppers and remove the stems. Slice peppers in half length-wise and remove membranes and seeds.

Meanwhile, cut chicken breasts width-wise to create 4 thinner breasts; season with salt and pepper on both sides. Place ½ of each poblano on the chicken breasts and top with ¼th of the shredded cheese, roll and place chicken on the baking sheet, seam facing down.

Mist chicken with olive oil, sprinkle with 1 tablespoon of breadcrumbs each, and mist again with olive oil. Bake chicken for 35 minutes or until cooked through. Serve hot.

From preventionrd.com