Chiles Rellenos with 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.
Ingredients:
4 medium poblano chiles
1/2 large onion, finely chopped
1 Tbsp olive oil
1/4 cup water
1 tomato, diced
1 cup chopped cooked chicken
1/2 tsp kosher salt
1/4 tsp black pepper
1/3 cup crumbled queso fresco (or shredded Montery Jack)
Instructions:
Roast chiles on a comal, over an open flame or under the broiler, turning until the skins are blackened and blistered all over. Put the chiles in a paper or plastic bag, seal and let sit for 20 minutes.
Preheat the oven to 350 degrees.
Heat olive oil in a large skillet over medium heat. Add onions and saute until translucent, about 4 minutes. Add the water and cook, scraping up any onion that is stuck to the pan. Cook until water is evaporated, about 5 minutes. Add tomatoes and cook for another 4 minutes, then remove from heat.
Add chicken, salt and pepper to the onion/tomato mix. Allow the mixture to cool until it is room temperature, then stir in the cheese.
Rub the skins off your poblanos. Cut a lengthwise slit in each chile and remove the seeds and membranes.
Stuff the chiles with the chicken/cheese mixture. You can try to keep the chile mostly intact. I just end up flattening them, filling them and rolling them. I hold them together with a toothpick if I need to.
Place the stuffed chiles in a baking dish and cover with foil. Bake for 30 minutes, or until the cheese is melted.
Serve with sour cream (or Mexican crema or Greek yogurt) and salsa for topping.
From eatitkid.com