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.
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).
