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Friday, March 26, 2010

Chicken Chile Rellenos


Hot Stuff!


 In every bite you will receive a burst of flavor from this spicy pepper stuffed with chicken and cheese along with a wonderful crunch that panko crumbs are famous.  These chile rellenos are fantastic. 


The Players!



Place Anaheim peppers on a non-stick baking pan and broil,
 turning occasionally until charred on all sides.  


Transfer peppers to a zip lock bag and set aside to cool.


Heat 1 tablespoon olive oil in skillet over medium heat and sauté onion until soft. 
Meanwhile,  chop chicken and season with ½ teaspoon cumin and ½ teaspoon 
of my house seasoning (or any kind of spicy seasoning salt).  
When onion is soft add chicken and cook until done (3-5 minutes) constantly stirring.  



Remove chicken, cool and then again chop the chicken finely.  


Add 1 cup of cheese to the chicken to form the stuffing.


Now peel and seed the peppers.



On a non-stick baking sheet stuff the peppers with chicken mixture and secure with toothpicks.  Combine egg, egg white and mustard in bowl, whisk until smooth.  
Place panko crumbs on a flat surface and add salt and freshly ground pepper.  




Now dredge each stuffed pepper into egg first then into the panko crumbs.  
Sprinkle remaining crumbs over top.  Place in a 400 degree oven for 15 minutes.  
Then turn each pepper over and continue to bake for an additional 8 minutes.  



Puree Rotel tomatoes in food processor, add the can finely chopped tomatoes 
and pulse so that you leave some texture to the sauce.  



Now melt 1-tablespoon butter in saucepan, add flour to make a roux.  
Cook for approximately 4 minutes.  



Then begin to add tomato mixture and whisk as adding so that a lump free sauce forms.  
Cook sauce over low heat for about 10 minutes.


Put under broiler to brown the top  a little more. 
 Then remove and plate.


To serve, place a pepper on the plate and add sauce around the pepper and a little on top with a little sprinkle of cheese.


Just one great bite after another!

Happy eating!



The Recipe:

Chicken Chile Rellenos

1/3 lb boneless, skinless chicken breast, chopped
3 Anaheim chilies
½  teaspoon cumin
½ teaspoon house seasoning
¼ cup finely chopped onion
1 tablespoon olive oil
1 cup grated Monterrey jack and cheddar cheese mix
1 large egg and 1 large egg white
1 teaspoon Dijon mustard
1 cup panko crumbs
1 can Rotel tomatoes
1 can finely diced tomatoes, drained
1 tablespoon butter
2 tablespoons flour

Preheat the broiler.  Place Anaheim peppers on a non-stick baking pan and broil, turning occasionally until charred on all sides.  Transfer peppers to a zip lock bag and set aside to cool.

Heat 1 tablespoon olive oil in skillet over medium heat and sauté onion until soft. 
Meanwhile,  chop chicken and season with ½ teaspoon cumin and ½ teaspoon of my house seasoning.  When onion is soft add chicken and cook until done (3-5 minutes) constantly stirring.  Remove chicken, cool and then again chop the chicken finely.  Add 1 cup of cheese to the chicken to form the stuffing.

Now peel and seed the peppers.  On a non-stick baking sheet stuff the peppers with chicken mixture and secure with toothpicks.  Combine egg, egg white and mustard in bowl, whisk until smooth.  Place panko crumbs on a flat surface and add salt and freshly ground pepper.  Now dredge each stuffed pepper into egg first then into the panko crumbs.  Sprinkle remaining crumbs over top.

Place in a 400 degree oven for 15 minutes.  Then turn each pepper over and continue to bake for an additional 8 minutes.  Put under broiler to brown the top  a little more. 

Puree Rotel tomatoes in food processor, add the can finely chopped tomatoes and pulse so that you leave some texture to the sauce.   Now melt 1-tablespoon butter in saucepan, add flour to make a roux.  Cook for approximately 4 minutes.  Then begin to add tomato mixture and whisk as adding so that a lump free sauce forms.  Cook sauce over low heat for about 10 minutes.

To serve, place a pepper on the plate and add sauce around the pepper and a little on top with a little sprinkle of cheese.

Happy Eating!

Note:  For a milder alternative use canned whole green chiles instead (and skip the roasting).


4 comments:

Emily said...

Yum!

Cathy said...

Hi Mary - Thanks so much for stopping by my blog. Wow, you have a great site and those chile rellenos look out of this world. I'm going to check out more of your posts now. I'm so happy I found you!

Megan said...

These look delicious! Bookmarked and Stumbled! :)

martina said...

Hi Mary, thank you so much for writing about RO*TEL. We love this recipe and think you should enter it into our recipe contest for a chance to win $2,000. For more info visit http://www.rotelacrossamerica.com

- The RO*TEL Across America Team

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