Chicken Chile Rellenos
CHICKEN CHILE RELLENOS
Traditional Chile Rellenos are usually stuffed with beef and deep fried in a batter. I have never been much of a fan, so I was thrilled to find Texas chef Grady Spears had come up with a sleeker and tastier riff that is absolutely delicious! For me, a real dinner party hit.
Serves 4
1 tablespoon olive oil
1 pound boneless and skinless thigh meat
13/4 cups diced tomatoes
½ cup red chile sauce (see recipe below)
Kosher salt to taste
Freshly ground pepper to taste
4 large poblano peppers, roasted and peeled
2 cups (about 8 ounces) grated Monterrey Jack
½ cup ( about 2 ounces) goat cheese, crumbled
1/3 cup golden raisins
To prepare the chicken stuffing, heat the oil in a sauté pan and add the chicken. Saute the meat over medium heat, turning the meat several times until it is cooked through. Remove the chicken from the heat, and allow it to cool. Coarsely chop the meat and put it in a bowl. Add the tomatoes, chile sauce, salt and pepper. Mix gently.
To prepare the rellenos, preheat oven to 350 degrees. Put one quarter of the chicken mixture in each pepper, with the cut side facing up. Place the peppers on a lightly oiled sheet pan. Mix together the Monterey Jack, goat cheese and raisins and divide it evenly among the peppers, piling cheese on top of the chicken mixture. Bake the peppers for twenty minutes or until filling is heated through and cheese is melted and bubbling. Serve at once.
Red Chile Sauce
2 cups Red Chile Paste (recipe to follow)
1 cup diced tomato
1 teaspoon ground cumin
1 tablespoon honey Kosher salt to taste
2 tablespoons oil
Place the chile paste, tomato, cumin, and honey in a blender and puree until smooth
Adjust seasonings with salt. Heat the oil in a skillet over medium-high heat. Pour in the puree and cook it for 3 minutes, until the flavors are well combined. Use the sauce immediately on enchiladas or store in a glass container in the refrigerator until ready to use. Keeps for1 week.
Red Chile Paste
Makes 41/2 to 5 cups
The New Mexico dried chiles give this puree its bright red color and the anchos give it a rich raisiny flavor. For a hotter and smokier flavor, add 1 or more canned chipotles to the blender just before processing.
4 ancho chilies
4 New Mexican dried chiles or Mexican guajillos
3 cups chicken stock
½ white onion, diced
3 cloves garlic, minced
Slit each chile with a sharp knife and remove the seeds and stem. Place the peppers in a large saucepan and cover them with the chicken stock. Add the onion and garlic. Bring the stock to a boil over high heat, reduce heat, and allow to simmer for 15 minutes, or until the peppers have absorbed some liquid and have become soft. Pour the pepper mixture and cooking liquid into a blender. Blend on low speed increasing to high speed as the puree combines.
8 Responses to “Chicken Chile Rellenos”
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