Chicken Rellenos Food

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HOW TO COOK CHICKEN RELLENO (RELLENONG MANOK)



How to Cook Chicken Relleno (Rellenong Manok) image

Chicken relleno is actually stuffed chicken but the only difference is the chicken is deboned.

Provided by Manny

Categories     Chicken Recipe

Time 1h5m

Number Of Ingredients 27

1 small chicken (deboned)
8 oz bottle Sprite
1/4 cup banana catsup
1/4 cup soy sauce
3 pcs chicken bouillon cubes (crushed)
1- 1/2 tsp. pepper
1/4 cup ground pork
3 pcs egg (lightly beaten)
3 slices ham (diced)
1/2 cup cheese (grated)
3/4 cup raisins
1 pc small onion (chopped)
1 pc bay leaf
1/4 tsp. pepper
2 pcs hard boiled eggs (quartered)
1 cup chicken liver chopped
1 cup saba (plantain banana,mashed)
cooking oil for sauteing
1 pc onion (chopped)
3 cloves garlic (minced)
1/4 cup breadcrumbs
1 cup pineapple juice
2-1/2 cup water
1 Tbsp. pepper ground
2 tsp. soy sauce
1-1/4 Tbsp. salt
1 tsp. vinegar

Steps:

  • Marinate deboned chicken in sprite, catsup, soy sauce, bouillon cubes and pepper overnight.
  • Drain and prepare chicken for stuffing.
  • Mix ground pork, beaten eggs, grated cheese, ham, raisins, onions, bay leaf and pepper.
  • Stuff the chicken with ground meat mixture and quartered eggs.
  • Sew the ends and bake for about 30-45 minutes in preheated oven at 350 °F.
  • Slice and serve with liver sauce.
  • Combine chicken liver and mashed saba.
  • In a saucepan, heat oil and saute garlic and onion until soft.
  • Add the liver mixture and the rest of the ingredients.
  • Simmer until sauce thickens. Serves 12.

Nutrition Facts : ServingSize 1 g, Calories 250 kcal

AUTHENTIC MEXICAN CHILI RELLENOS



Authentic Mexican Chili Rellenos image

This is an authentic Mexican recipe that has been handed down for generations in my family.

Provided by Kentucky Guera

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 6

6 fresh Anaheim chile peppers
1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
2 eggs, separated
1 teaspoon baking powder
¾ cup all-purpose flour
1 cup vegetable shortening for frying

Steps:

  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
  • Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
  • Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
  • Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 17.3 g, Cholesterol 101.7 mg, Fat 16 g, Fiber 1.1 g, Protein 13.1 g, SaturatedFat 8.2 g, Sodium 356.6 mg, Sugar 2.6 g

CHICKEN MOFONGO RELLENO



Chicken Mofongo Relleno image

Provided by Food Network

Categories     main-dish

Time 2h25m

Yield 4 to 6 servings

Number Of Ingredients 17

2 culantro leaves
2 garlic cloves
2 green onions
1/4 yellow onion
1/4 green pepper
1/4 cup chopped fresh cilantro
3 pounds chicken breast, each cut into 2 to 3 smaller pieces
8 ounces tomato puree
3 tablespoons chicken bouillon powder
1/2 tablespoon salt
1 green pepper, julienned
1/2 yellow onion, julienned
Canola oil, for deep-frying
1 1/2 green plantains
5 tablespoons extra-virgin olive oil
1 tablespoon garlic puree
1/2 tablespoon salt

Steps:

  • For the sofrito: Put culantro, garlic, green onions, yellow onion, green pepper, cilantro and 1/4 cup water in a blender and blend.
  • For the chicken: Put the chicken in a pressure cooker. Add tomato puree, chicken bouillon powder, salt, 4 tablespoons sofrito (save the remainder for another use) and 3/4 cup water. Pressure cook for 30 minutes.
  • Carefully release pressure from the pressure cooker, then open it and shred the chicken with tongs. Add the green peppers and onions. Cover and pressure cook until the veggies are soft, another 2 to 3 minutes.
  • For the mofongo: Heat several inches of canola oil to 350 degrees F in a large pan.
  • Peel the plantains and cut into small pieces. Fry the plantains until they are cooked through, 3 to 4 minutes. Transfer some fried plantain pieces to a mortar and pestle. Add olive oil, garlic puree and salt and mash until well combined and it has a pastelike consistency with some small chunks of plantains.
  • Mold the mashed plantain inside the mortar into a cuplike form. Plate and fill it with the chicken. Repeat to make 3 to 5 more servings.

CHICKEN CHILE RELLENOS



Chicken Chile Rellenos image

My sister, Colleen, first created this recipe. She tried many restaurants' Chile Rellenos but she wanted to create a recipe that was more healthy! This is my version with a few variations. It is a recipe that I've made for friends on several occasions; everyone loves it time and time again! The dish is spicy, but the raisins...

Provided by Brenda Forbes

Categories     Chicken

Time 1h30m

Number Of Ingredients 17

PREPARING POBLANO PEPPERS:
6 large poblano peppers (flat and well shaped with stems)
PREPARING CHICKEN FILLING:
4 medium chicken breasts, boneless and skinless
3-4 Tbsp olive oil, extra virgin
1 clove garlic, chopped
1 large onion, chopped
1 medium green bell pepper, chopped
1 can(s) tomatoes, canned, chopped, and drained
1 Tbsp black pepper (or to taste)
1 Tbsp salt substitute (or to taste)
2 tsp poultry seasoning
1 tsp cayenne pepper
2 tsp cumin
1/4 c cilantro, fresh, chopped
3/4 c raisins
3/4 c walnuts, chopped

Steps:

  • 1. (NOTE: Before starting the preparation of the Chicken Chile Rellenos, begin cooking 1 3/4 to 2 cups of brown or white rice in a separate pan.)
  • 2. Wash peppers. In a large sauce pan or pot, fill 3/4 full with water and bring to a rolling boil. Place whole peppers in boiling water and blanche for 3-4 minutes on medium high heat.
  • 3. Gently remove the peppers from the boiling water using tongs and place in a lightly greased 9" x 13" pan.
  • 4. Using a serrated, sharp knife, carefully cut a T-shaped slit in each pepper, being careful to cut only the top side of the Poblano pepper.
  • 5. Use a small spoon to carefully scoop out the seeds in each pepper, being careful to not tear the pepper.
  • 6. Set peppers aside while cooking chicken mixture.
  • 7. Wash and pat dry chicken breasts. Cut chicken into 1/4" strips or pieces and cook on medium heat in 3-4 T. olive oil in a large pan or dutch oven.
  • 8. As the chicken begins to brown, add onions, garlic, bell pepper, tomatoes and seasonings. Stir occasionally to prevent ingredients from sticking to pan. Continue to cook for approximately 15 -20 minutes or until chicken is well browned.
  • 9. Preheat oven to 425 degrees.
  • 10. For chicken mixture, reduce heat to medium low and add cilantro, raisins, and walnuts. Cook an additional 5 minutes to incorporate the last 3 ingredients into the chicken mixture.
  • 11. Remove chicken mixture from heat. Use a small spoon to gently fill each Poblano pepper with the chicken mixture--being careful not to tear the peppers.
  • 12. Place stuffed Poblano peppers in oven and bake for 5-10 minutes.
  • 13. Remove peppers gently from pan placing onto a bed of (cooked) white or brown rice. (For presentation sake, I prefer to place the rice and one stuffed pepper on each person's plate prior to them being seated at the table.)

CHILE RELLENO



Chile Relleno image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

4 pasilla chiles
1 pound queso fresco cheese
Toothpicks
3 eggs
1 tablespoon all-purpose flour
1 cup oil
4 medium Roma tomatoes, halved
1 cup water
2 garlic cloves, peeled and chopped
1 tablespoon chicken broth powder
1/4 cup oil
1 teaspoon all-purpose flour
1 tablespoon chopped oregano leaves

Steps:

  • Rice and beans, for serving, if desired
  • Heat grill to medium.
  • Grill and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the queso fresco and use toothpicks to hold them together.
  • Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.
  • Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter.
  • Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.
  • Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano.
  • Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.
  • If desired, serve with rice and beans.

CHILES RELLENOS



Chiles Rellenos image

Make the classic stuffed peppers, called chiles rellenos, that are common in Mexican homes and Mexican-style restaurants.

Provided by Robin Grose

Categories     Entree     Dinner

Time 1h15m

Yield 4

Number Of Ingredients 6

2 pounds large fresh green chiles , such as Poblano or Anaheim, roasted and peeled, or canned whole green chiles
1 pound queso blanco , Mexican Manchego or Chihuahua cheese, sliced or shredded
Optional : 1/4 cup all-purpose flour
5 large eggs, chilled and separated into whites and yolks
Pinch of salt
Oil, for frying, enough to reach a depth of 2 inches in your frying pan

Steps:

  • Gather the ingredients.
  • Roast the chiles on a hot grill or under a broiler on high heat. Use tongs to turn them occasionally, roasting until the skins are blackened and charred, about 20 minutes.
  • When the skin of the peppers is sufficiently charred and blistered, remove from the heat, place in a bowl with plastic wrap, and let them cool to room temperature. Once cool, remove from bowl and peel the skin from the cooled chiles, rinsing your fingers if they become sticky. (Do not rinse the peppers themselves, as you will be washing away most of their flavor.) Be careful to not tear the chile while peeling it.
  • Remove the seeds by making a small slice into the side of each chile, about 2 to 3 inches long, just big enough to get a spoon into. (Don't hesitate to use an existing tear if there is one.) Delicately insert the spoon into the pepper and scrape the seeds and the white membrane out, trying as hard as you can to not tear the flesh, as it can tear easily.
  • Place 2 ounces of cheese into each pepper; work slowly, delicately, and without forcing. Don't over-stuff the chile, making sure the open edges of the pepper still come together.
  • Place the flour on a large plate. Put a chile on the flour and sprinkle the rest of the flour on top. Rub your finger around on the surface of the pepper to make sure that it is completely coated, then dust off any excess flour and set chile aside. Repeat this procedure with each of the peppers.
  • To prepare the batter, whip the egg whites in a chilled bowl until they are stiff.
  • Briefly beat the egg yolks in a separate bowl.
  • Then slowly and gently fold them into the beaten whites with the pinch of salt.
  • Heat the oil in a frying pan to 350 F. Test it with a drop of batter before putting a whole chile in; if the drop sizzles and floats to the top, it's the right temperature. If it sinks, the oil is not ready; let it heat a little more.
  • Once the oil is hot enough, hold the chiles one at a time by the stem and support the bottom with your fingers or a spoon. Dip the stuffed pepper into the batter and coat completely.
  • Carefully place it into the hot oil to fry. Repeat with more chiles if there is room in your pan (don't overcrowd the pan). Cook for 1 to 2 minutes, turning over halfway until the batter is a crisp golden brown on all sides. Fry in batches if necessary.
  • Remove the chiles from the oil and let them drain on paper towels until all the peppers have been fried.
  • Serve chiles rellenos immediately. Enjoy!

Nutrition Facts : Calories 594 kcal, Carbohydrate 25 g, Cholesterol 312 mg, Fiber 3 g, Protein 35 g, SaturatedFat 18 g, Sodium 936 mg, Sugar 14 g, Fat 41 g, ServingSize 4 Servings, UnsaturatedFat 0 g

AUTHENTIC CHILE RELLENO RECIPE



Authentic Chile Relleno Recipe image

This Authentic Chile Relleno Recipe takes you step-by-step on how to make this traditional Mexican dish of poblano peppers stuffed with cheese, dipped in egg batter and lightly fried. Serve with frijoles de olla, a crisp salad, and salsa ranchera-Ugh, so good!

Provided by Kate Ramos

Time 1h35m

Number Of Ingredients 15

6 large poblano peppers
10 ounces Queso Oaxaca or Monterey Jack or Mozzarella cheese, shredded (you should have about 4 cups shredded cheese)
6-12 fresh epazote leaves (optional)
4 eggs, separated
1 cup neutral oil like avocado oil, grapeseed oil or vegetable oil
1/2 cup all purpose flour
Kosher salt, for seasoning
4 large ripe tomatoes, cored
1/2 white onion
2 garlic cloves, unpeeled
2 serrano peppers
2 teaspoons kosher salt
1 tablespoon fresh Mexican oregano or 1 teaspoon dried Mexican oregano or Mediterranean oregano
1 cup water
2 tablespoons neutral oil (whatever you use to fry the chiles is fine)

Steps:

  • Char the poblanos: Char the peppers over the open flame of your gas stove, turning occasionally until all sides are blackened. Transfer to a heat proof bowl, cover and let cool to room temperature. If you don't have a gas stove you can also do this on a grill or under the broiler.
  • Make the Salsa Ranchera: Turn the broiler to high and line a baking sheet with aluminum foil. Place tomatoes, onion, garlic, and serranos on the baking sheet and place under the broiler. Check every 2-3 minutes and turn the vegetables so the blacken on all sides. The garlic will cook much faster than the other vegetables. Remove each ingredient as it is done cooking. This should take anywhere from 9-15 minutes.
  • Blend the salsa ingredients. Remove the skin from the garlic and the stem and skin from the serranos. If you are sensitive to heat you can also remove the seeds of the serrano peppers too. Place all the blackened vegetables into a blender along with the 2 teaspoons of salt, the oregano, and the cup of water. Blend on high until smooth.
  • Fry the sauce. Heat the 2 tablespoons of oil in a small Dutch oven or heavy bottomed pot over medium-high heat. Add the sauce (careful it will splatter) and fry in the oil until the color deepens and the sauce is fragrant, about 2-3 minutes. Cover and keep warm.
  • Peel the peppers. Carefully remove the blackened skin from the peppers. Try your best not to rip or break them. Get off as much as you can and rinse the rest off under running water.
  • Stuff the peppers. Cut a slit down the side of each pepper and remove the seeds with your fingers, again being careful not to rip or break them. Rinse out any remaining seeds under running water. Fill each pepper with 3/4 to 1/2 cup of shredded cheese depending on the size of the pepper-you will use all the cheese. Place 1-2 fresh epazote leaves inside each pepper if using. Seal closed by threading a toothpick through the opening.
  • Make the batter. Beat the egg whites in a bowl of a stand mixer with the whisk attachment on medium-high until they are stiff. Turn the mixer to low and add the yolks one at a time until they are completely incorporated. Add a generous pinch of salt and mix that in as well.
  • Heat oil. Heat the cup of oil in a large frying pan over medium-high heat.
  • Batter the chiles. Place flour in a pie plate or shallow baking dish. Season generously with salt. Coat the chiles, one at a time, in the flour, dusting off any excess then dip the chiles into the mixing bowl and cover with the egg batter. I like to use a small spatula to "paint" the batter onto the chiles until they are thoroughly coated.
  • Fry the chiles. Once the oil is hot (test by sticking a wooden chopstick in the oil, if it is immediately covered in bubbles the oil is ready) add the chiles, two at a time. Adjust the oil temperature as they are cooking. If the oil starts to smoke, turn it down if it becomes too cool, turn up the heat.
  • Flip the chiles. Once the chiles are golden brown on one side, flip using a fish spatula and cook until golden on that side. Keep flipping and frying until they are golden all over and they are warmed through, about 5-8 minutes.
  • Drain the chiles. Remove to a paper towel-lined baking sheet to drain the excess oil and sprinkle with salt. Repeat with remaining chiles. Then serve immediately with Salsa Ranchera.
  • Make in advance. The chiles keep great if you want to make them ahead. Keep them warm for up to an hour in a low (200°F) oven. Or make, let cool, and refrigerate then reheat in a 350°F oven until hot, about 15 minutes.

Nutrition Facts : Calories 653 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 170 milligrams cholesterol, Fat 65 grams fat, Fiber 0 grams fiber, Protein 17 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 846 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 48 grams unsaturated fat

CHICKEN RELLENO



Chicken Relleno image

Make and share this Chicken Relleno recipe from Food.com.

Provided by Molly53

Categories     Chicken Breast

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

12 boneless skinless chicken breasts
6 canned whole green chilies, halved and seeded (can use a hotter chili if desired)
12 ounces reduced-fat monterey jack cheese, sliced into thin strips
1 cup dry breadcrumbs
1 1/2 tablespoons chili powder
2 1/4 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/3 cup skim milk

Steps:

  • Preheat oven to 400°F.
  • Flatten chicken breasts between wax paper to 1/4-inch thickness using a meat mallet or rolling pin.
  • Place 1/2 green chili and 1 ounce cheese in the center of each chicken breast.
  • Roll chicken lengthwise and secure with wooden skewers or toothpicks.
  • Combine breadcrumbs and next 4 ingredients.
  • Dip rolls in milk, then dredge in breadcrumb mixture to evenly coat.
  • Place chicken in a baking dish sprayed with nonstick cooking spray.
  • Bake uncovered 30 minutes or until tender.

Nutrition Facts : Calories 235.5, Fat 5.8, SaturatedFat 2.1, Cholesterol 81.6, Sodium 447.7, Carbohydrate 10.2, Fiber 1.1, Sugar 1.9, Protein 34.1

CHICKEN CHILES RELLENOS CASSEROLE



Chicken Chiles Rellenos Casserole image

My husband likes Mexican food and casseroles, so I combined the two. This chicken with poblanos and chiles satisfies our craving for dinner at a Mexican restaurant. -Erica Ingram, Lakewood, Ohio

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 13

2 tablespoons butter
2 poblano peppers, seeded and coarsely chopped
1 small onion, finely chopped
2 tablespoons all-purpose flour
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon salt
2/3 cup 2% milk
1 package (8 ounces) cream cheese, cubed
2 cups shredded pepper jack cheese
2 cups coarsely shredded rotisserie chicken
1 can (4 ounces) chopped green chiles
2 packages (8-1/2 ounces each) cornbread/muffin mix

Steps:

  • Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add peppers and onion; cook and stir until peppers are tender, 4-6 minutes., Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. Stir in cream cheese until blended. Add pepper jack, chicken and green chiles; heat through, stirring to combine. Transfer to a greased 11x7-in. baking dish., Prepare cornbread batter according to package directions. Spread over chicken mixture. Bake, uncovered, until golden brown and a toothpick inserted in topping comes out clean, 35-40 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 610 calories, Fat 34g fat (16g saturated fat), Cholesterol 151mg cholesterol, Sodium 987mg sodium, Carbohydrate 51g carbohydrate (16g sugars, Fiber 5g fiber), Protein 27g protein.

CHILE RELLENOS-STYLE CHICKEN



Chile Rellenos-Style Chicken image

Boneless chicken breasts are coated with a seasoning mix, then topped with cheese and green chiles and baked until crispy for a zesty recipe.

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield 8 servings

Number Of Ingredients 4

8 small boneless skinless chicken breasts (2 lb.)
1 pkt. SHAKE 'N BAKE Hot & Spicy Seasoned Coating Mix
1/2 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
1 can (4 oz.) chopped green chiles, drained

Steps:

  • Heat oven to 400°F.
  • Coat chicken with coating mix and bake as directed on package.
  • Combine cheese and chiles; spoon over chicken.
  • Bake an additional 5 min. or until cheese is melted.

Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 370 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 0 g, Protein 27 g

CHICKEN CHILE RELLENOS



Chicken Chile Rellenos image

From the famous Reata restauant in Fort Worth, TX. ("Reata-Legendary Texas Cuisine" cookbook.) With a large enough pan, you can use three whole chickens (leave skin on) in place of purchasing the legs and thighs separately. If you're short on time, go ahead and use two store-bought rotisserie chickens in place of the Shredded Chicken. Drizzling the top of each relleno with some of our Creme Fraiche and a scoop of guacamole will mellow the pepper just enough to keep from setting your mouth on fire. Believe it or not, some folks evn batter and fry these. If decadence is your thing, just dredge in some egg and buttermilk wash and seasoned flour a few times ti make a generous crust before your fry. Regardless, we say serve with your favorite Spanish rice and some Ranch-Style Beans.

Provided by TxGriffLover

Categories     Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

1/4 cup oil (for frying)
12 chicken legs with thigh, with skin on
water
1/2 cup kosher salt
1 tablespoon ground cumin
12 poblano peppers
1/4 cup canola oil
4 cups goat cheese
4 cups monterey jack cheese, shredded
6 roma tomatoes, diced
2 cups ancho chili sauce -prepare the ancho chili cream but omit the heavy cream (see related recipe)
12 roasted poblano peppers
3/4 cup sour cream
3/4 cup buttermilk
kosher salt
fresh ground black pepper

Steps:

  • Place the oil in a braising pan and heat over a piping hot grill. When the oil begins to sizzle, add the chicken. Cover with water, making sure the chicken remains submerged throughout the cooking process.
  • Generously sprinkle with salt and cumin. Lower the heat to medium-high, so the water continues to simmer. Move the braising pan to the grill and continue cooking for 30-45 minutes over a medium grill,
  • replenishing water in the pan as needed.
  • The chicken is done when it is firm and white on the outside, and when you slice into it, there is no pink.
  • to be seen. Remove the braising pan from grill and carefully drain the broth and discard. Let the chicken cool completely. Remove the chicken skin and bones and discard before shredding the meat. Shred the chicken and reserve.
  • Reata Creme Fraiche:.
  • Combine all ingredients in a bowl, whisking until the mixture has a consistency of salad dressing. Season to taste with salt and pepper.
  • Reata Roasted Poblano Peppers:.
  • Rub the oil liberally over the Poblano peppers. Roast the peppers directly on the grill grate until they.
  • are charred, turning frequently to ensure charring on all sides. Place the warm roasted peppers in a
  • large bowl and tightly cover with plastic wrap for about 15 minutes, until they begin to 'sweat'.
  • Peel off the first layer of skin from each pepper. Slit the peppers lengthwise, rinse under cold water to remove the seeds and reserve.
  • Stuffing the Rellanos:.
  • Preheat the oven to 350º. In a large bowl, combine the cheeses and thoroughly mix. In another large bowl, add the diced tomatoes and shredded chicken, and mix. Add the Ancho Chili Sauce.
  • to the chicken and tomatoes and mix until well combined. Carefully fill each pepper with about 1 cup of the chicken-tomato-chili mixture.
  • Top each pepper with 1/2 cup of the blended cheeses. Place each stuffed pepper, cheese-side up, in a large baking dish. Bake in the preheated oven for about 20 minutes until cheese is melted.
  • Serve 2 per person, drizzled with 1-2 tablespoons of Creme Fraiche and a generous side guacamole.

Nutrition Facts : Calories 1619.6, Fat 123, SaturatedFat 50.5, Cholesterol 466.8, Sodium 10210.3, Carbohydrate 43.2, Fiber 15.5, Sugar 3.6, Protein 91.4

FILIPINO CHICKEN RELLENO



Filipino Chicken Relleno image

This lemon-rubbed baked Filipino chicken is stuffed with ground pork, Spanish chorizo, raisins, and Cheddar, and served with its own broth. It is usually served for special occasions.

Provided by lola

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h45m

Yield 12

Number Of Ingredients 15

1 (4.5 pound) whole chicken
2 tablespoons soy sauce
1 lemon, juiced
1 pound ground pork
1 onion, diced
1 tomato, diced
2 large eggs
1 carrot, cut into matchsticks
1 link chorizo de bilbao (spicy Spanish semi-cured sausage), finely chopped
½ cup shredded Cheddar cheese
1 (1.5 ounce) box raisins
2 cloves garlic, minced
salt and ground black pepper to taste
1 cup chicken broth
1 tablespoon corn flour

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Remove breast bones from chicken. Rinse and pat dry with a paper towel. Place chicken in a roasting pan. Pour soy sauce and lemon juice over chicken, rubbing liquid into the cavity as well.
  • Mix ground pork with onion, tomato, eggs, carrot, chorizo, Cheddar cheese, raisins, garlic, salt, and pepper in a bowl. Stuff chicken with the mixture. Sew the opening to secure the filling.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 60 minutes. Cover chicken with aluminum foil if it is getting brown too quickly. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool briefly before slicing crosswise.
  • Pour drippings from the chicken and broth in a pot over medium-high heat. Bring to a boil. Add corn flour; stir constantly until sauce thickens, 5 to 8 minutes. Serve with the chicken.

Nutrition Facts : Calories 596.8 calories, Carbohydrate 7.9 g, Cholesterol 144.8 mg, Fat 48.8 g, Fiber 1.3 g, Protein 30.6 g, SaturatedFat 14.9 g, Sodium 450.4 mg, Sugar 3.8 g

CHICKEN CHILES RELLENOS ALFREDO



Chicken Chiles Rellenos Alfredo image

This recipe combines my daughter's love of chiles rellenos and my love of chicken Alfredo! To cut down on the spice level you could substitute Monterey Jack cheese for the pepper jack. —Jennifer Stowell, Smithville, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1 package (16 ounces) angel hair pasta
1-1/2 to 2 pounds boneless skinless chicken breasts, cubed
1 tablespoon garlic powder
1 tablespoon dried cilantro
1 teaspoon ground cumin
1/2 cup butter
2 cups heavy whipping cream
1/2 cup cream cheese, softened
1-1/2 teaspoons grated lime zest
1/2 cup pepper jack cheese
2 cans (4 ounces each) chopped green chiles
2 tablespoons lime juice

Steps:

  • Cook angel hair according to package directions. Drain., Meanwhile, sprinkle chicken with garlic powder, cilantro and cumin. In a large nonstick skillet, cook and stir chicken over medium heat until no longer pink, 6-8 minutes. Remove., In same skillet, melt butter. Stir in heavy cream, cream cheese and lime zest until combined, 4-6 minutes. Stir in pepper jack until melted. Add chiles and lime juice. Return chicken to skillet; heat through. Toss chicken mixture with pasta.

Nutrition Facts : Calories 698 calories, Fat 43g fat (26g saturated fat), Cholesterol 167mg cholesterol, Sodium 354mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein.

TEX MEX CHICKEN CHILE RELLENOS



Tex Mex Chicken Chile Rellenos image

If you're a fan of Southwestern food, then you'll love these hatch chile peppers stuffed with a chicken and cheese blend, then rolled in a cornmeal batter and fried.

Provided by Lisa Lotts

Categories     Main Course

Time 1h45m

Number Of Ingredients 17

8 hatch (anaheim or poblano chile peppers, charred, peeled and carefully seeded to retain shape)
2 cups chicken breast (roasted , shredded)
4 ounces cream cheese
2 tablespoons cilantro (freshly chopped)
1/4 teaspoon salt
3/4 cup cheddar cheese (shredded)
2 eggs
1 tablespoon flour
1/4 teaspoon salt
1/8 teaspoon baking powder
2 tablespoons cornmeal
3/4 cup peanut or canola oil
cheddar cheese (shredded)
salsa (or pico de gallo)
cilantro
sour cream
green onions (sliced)

Steps:

  • To roast your chiles, preheat the oven to 425 and place chiles on a baking sheet. Roast until skin is charred and blackened about 25-35 minutes. Remove from oven and place in a bowl covered with plastic wrap. Set aside until cool. When chiles have cooled (about 30 minutes, carefully peel off the skins. Make a slit about 2" long on the chile and remove the seeds and membranes. Set aside.
  • In a small bowl mix together the cream cheese, cheddar, and cilantro. Add the shredded chicken and mix with your hands until well combined.
  • Form 2-3 tablespoons of the chicken mixture (depending on the size of your chilies) into a long roll, just slightly smaller than the chile. Stuff the chilies with the chicken mixture and refrigerate for one hour.
  • Separate the egg yolks and whites in two separate bowls. Add the flour, salt and baking powder to the egg yolks and mix together. Beat the egg whites until stiff peaks form. Fold the egg yolk mixture into the egg whites until just combined. Sprinkle in the cornmeal and fold to the egg white mixture, being careful not to deflate.
  • Place a heavy skillet over a medium heat. Add oil and wait until the oil reaches about 350-375 degrees.
  • Work with no more than 2-3 chiles at a time. Dip the filled chiles into the egg mixture and carefully place them in the hot oil. Fry until golden brown, flip the chilies and cook the other side until golden. Transfer to a tray lined with paper towels to drain. Continue with the remainder of the chiles.
  • Serve with extra shredded cheese, cilantro, or your favorite salsa.

Nutrition Facts : Calories 361 kcal, Carbohydrate 14 g, Protein 28 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 183 mg, Sodium 640 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

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