Chicken Chile Rellenos Recipes

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MIGAS-FILLED CHILE RELLENOS WITH PULLED CHICKEN, TOMATO SALSA AND CHIUHAHA SAUCE



Migas-Filled Chile Rellenos with Pulled Chicken, Tomato Salsa and Chiuhaha Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 29

8 bone-in, skinless chicken thighs
2 tablespoons ancho chile powder
Kosher salt and freshly ground black pepper
Canola oil, for searing
2 cups low-sodium chicken broth
1/4 cup barbecue sauce, such as Mesa Grill Barbecue Sauce or your favorite brand
8 poblano chiles
2 tablespoons canola oil
Kosher salt and black pepper to taste
1 cup canola oil
Two 6-inch yellow tortillas, one cut into 1/2-inch strips and one julienned
Two 6-inch blue corn tortillas, one cut into 1/2-inch strips and one julienned
Kosher salt
2 large overly-ripe beefsteak tomatoes, roughly chopped
1 jalapeno, chopped
3 cloves garlic, chopped
2 tablespoons canola oil
1/2 teaspoon dried Mexican oregano
Kosher salt and freshly ground black pepper
1 1/2 cups heavy cream
1 1/2 cups shredded chihuhua cheese
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon canola oil
1 small red onion, finely diced
1 medium bell pepper, julienned
1 jalapeno, finely diced
9 large eggs, lightly beaten
1/4 cup chopped fresh cilantro leaves, plus leaves for garnish

Steps:

  • For the pulled chicken: Preheat the oven to 350 degrees F.
  • Season the chicken with the ancho chile powder, salt and pepper. Heat a few tablespoons of oil in a medium high-sided ovenproof saute pan over high heat. Sear the chicken on both sides until golden brown. Add the chicken broth and barbecue sauce, bring to simmer, cover and cook in the oven until fork-tender, about 1 hour.
  • Remove the chicken from the pan, loosely cover and let rest for 15 minutes. Reduce the cooking liquid in the pan over medium-high heat until about 1/2 cup remains. Shred the chicken with a fork into bite-size pieces. Return the chicken to the pan and toss to coat in the mixture. Reserve.
  • For the chiles: Increase the oven to 375 degrees F. Toss the poblanos with the oil, salt and pepper. Place on a baking sheet and roast, turning occasionally, until blackened and soft, about 25 minutes. Transfer to a bowl and cover with plastic wrap to steam. Once cool enough to handle, scrape off the skins. Make a long slash in one side of each poblano, from stem to tip. Carefully remove and discard the seeds. Reserve.
  • For the tortillas: Line a baking sheet with paper towels. Heat the oil in a medium high-sided saute pan over medium heat until it begins to shimmer. Fry the 1/2-inch tortilla strips in batches, until just crisp, 20 to 30 seconds. Transfer with a slotted spoon to one side of the prepared baking sheet and season with salt. Fry the julienned tortillas and transfer with a slotted spoon to the other side of the baking sheet and season with salt. Reserve.
  • For the cooked tomato salsa: Combine the tomatoes, jalapeno, garlic and 1/2 cup water in a blender and blend until smooth. Heat the oil in a large saute pan over medium heat until it just begins to shimmer. Add the pureed tomato mixture, oregano, salt and pepper and cook until the mixture thickens slightly and becomes a deep red, about 15 minutes. Reserve.
  • For the migas-filled chile rellenos: Put the cream in a small saucepan over medium heat and cook until reduced by half; do not let it boil. Whisk in the cheese until melted; season with salt and pepper. Cover and keep warm over very low heat.
  • Melt the butter and oil in a large nonstick saute pan over medium heat. Add the onion and bell pepper and cook until soft, about 5 minutes. Add the jalapeno and cook for 1 minute. Add the eggs, season with salt and pepper and stir with a heat-proof rubber spatula until small curds form. Remove from the heat and fold in the pulled chicken, cilantro and 1/2-inch tortilla strips. Fill the roasted poblanos with the mixture.
  • To serve, spoon some of the cooked tomato salsa onto 8 large dinner plates, top each with a chile relleno and drizzle with some of the cheese sauce. Garnish with the julienned tortillas and cilantro leaves.

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.

CHICKEN CHILE RELLENO CASSEROLE RECIPE - (3.7/5)



Chicken Chile Relleno Casserole Recipe - (3.7/5) image

Provided by Tricia33

Number Of Ingredients 9

1-1/2 lbs cooked, cut up chicken
7 Pasilla chile's, roasted, skinned and seeded
1 pound of shredded cheddar cheese
1/4 pound shredded Monterey jack cheese
1/4 pound of pepper jack cheese
1 can evaporated milk
4 eggs
2 tablespoons flour
2 teaspoons of salt

Steps:

  • Preheat oven to 350 degrees. Place chicken in crockpot with a cup of verde sauce cooked on high for 4 hours and then shred chicken. In a 9×13 casserole dish. Place a layer of green chili's. Add chicken on top of chili's. Top with shredded cheese (about half of your mixed cheese) Add a layer of chili's on top of cheese. In a bowl beat eggs, evaporated milk, salt and flour. Pour on top chili layers. Top with the rest of cheese. Bake at 350 degress for 45-60 minutes or until done. Let rest 5 minutes before cutting!!

CHILE RELLENOS STUFFED CHICKEN



Chile Rellenos Stuffed Chicken image

Make and share this Chile Rellenos Stuffed Chicken recipe from Food.com.

Provided by Julesong

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

4 boneless skinless chicken breasts
1/2 cup shredded cheddar cheese
2 tablespoons cream cheese, softened
2 tablespoons finely chopped onions
1 clove garlic, finely minced
2 tablespoons chopped fresh cilantro (optional)
1/2 teaspoon ground cumin, divided
2 teaspoons chili powder, divided
4 canned whole mild green chili peppers, drained
1 egg, beaten
1 tablespoon milk
1/2 cup fine dry breadcrumb
1/4 teaspoon garlic powder
1/2 teaspoon salt
chopped green onion, for garnish

Steps:

  • Preheat oven the 375 degrees F.
  • Place a chicken breast into a large Ziploc bag, close the bag almost all the way, then pound the chicken to a thickness to 1/2-inch thick; repeat with remaining breasts and set aside.
  • Combine the grated cheese, cream cheese, onion, garlic, cilantro (if using), 1/4 teaspoon of ground cumin, and 1 teaspoon of chili powder in a bowl and stir well.
  • Take each canned whole chile pepper and stuff with a quarter of the cheese mixture.
  • Take a flattened chicken breast and place a cheese-stuffed chile pepper on top, then roll the chicken breast around the pepper and fold in the sides; secure the roll with wooden toothpicks so that the toothpicks are as flat against the meat as possible (makes dredging easier).
  • Repeat with all breasts and chile peppers.
  • Beat the egg and milk together and pour into a shallow dish or pan.
  • Combine the bread crumbs, garlic powder, the remaining cumin and chili powder, and salt, and pour onto another shallow dish or pan.
  • Dredge the rolled chicken breast in the egg mixture, then in the bread crumbs and coat well.
  • Bake the rolls on an un-greased baking dish, uncovered, at 375 degrees F for about 40 minutes and the meat is tender and juices run clear.
  • Remove and discard toothpicks.
  • Garnish with chopped green onions and serve with a bit of sour cream/guacamole and Mexican rice.

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

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.

SIMPLE CHILE RELLENO CASSEROLE



Simple Chile Relleno Casserole image

I love chile rellenos, and this was a great recipe. Recipe courtesy of Denver Green Chili. Serving size is estimated.

Provided by AmyZoe

Categories     High In...

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9

4 eggs
1 1/2 cups milk
2 tablespoons all-purpose flour
1/2 teaspoon pepper
1/4 teaspoon salt
2 1/2 cups whole green chilies, split open and cut into big pieces
8 corn tortillas
4 cups shredded cheddar cheese (about a pound)
3 cups shredded montereyjack cheese

Steps:

  • Lightly grease 9x13 inch glass baking dish. I use my butter wrappers to grease.
  • Beat first 5 ingredients in medium bowl to blend.
  • Arrange1/3 chilies in prepared dish, covering bottom completely.
  • Sprinkle with 1/3 of each cheese, then cover with 1 layer of tortillas.
  • Repeat layering twice.
  • Pour egg mixture over cheese. Let stand 30 minutes.
  • You an prepare this a day ahead and cover and refrigerate at this point.
  • Otherwise, preheat oven to 350 and bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes.
  • Cool 20 minutes and serve.

Nutrition Facts : Calories 511.2, Fat 33.9, SaturatedFat 20.4, Cholesterol 185.8, Sodium 904.9, Carbohydrate 23.2, Fiber 2.3, Sugar 3, Protein 29.6

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

BAKED CHILES RELLENOS



Baked Chiles Rellenos image

Delicious baked chiles rellenos without the fat of frying. Serve with Mexican beans and rice.

Provided by Busy Teacher

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 8

Number Of Ingredients 8

8 medium poblano peppers
4 large eggs
½ cup all-purpose flour
⅓ cup milk
½ teaspoon baking powder
½ teaspoon salt
1 (12 ounce) package queso fresco
1 (8 ounce) package shredded Cheddar cheese

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
  • While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
  • Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
  • Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
  • Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 11.8 g, Cholesterol 137 mg, Fat 15.8 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 9 g, Sodium 450.8 mg, Sugar 1.7 g

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2009-11-18 Arrange chicken evenly in greased 13- x 9-inch (3.5 L) baking dish. Scatter chiles over the chicken. 2. Whisk together 1/2 cup (125 mL) of the Cheddar, the Ricotta, eggs and cornstarch. Pour evenly over chicken. Bake in 350°F (180°C) oven for 45 minutes. 3. Meanwhile, stir together tomato sauce, half of the coriander and the cumin. Spread ...
From canadianliving.com


NAKED CHICKEN CHILE RELLENO — THE SKINNY FORK
2019-05-28 Directions: Preheat the oven to 350 degrees F. and line a baking sheet with foil or a silicone baking mat for easy clean up. Set the poblano peppers out onto the prepared baking sheet and cut a slit length-wise along the center of each pepper. Place the …
From theskinnyfork.com


CHICKEN-STUFFED CHILIES RELLENOS-STYLE - BETTER HOMES
Advertisement. Step 2. In a medium bowl beat together eggs, flour, and milk. Pour egg mixture evenly over chili peppers. Step 3. Bake individual casseroles for 15 to 20 minutes or the 2-quart baking dish for 25 to 30 minutes or until golden and a knife inserted near center (s) comes out clean. Let stand for 5 minutes before serving.
From bhg.com


CHILE RELLENOS CHICKEN RECIPE - HOME CHEF
While vegetables boil, place a medium oven-safe non-stick pan over medium heat. Add 1 tsp. olive oil, poblano, and half the garlic (reserve remaining for mash) to hot pan. Stir occasionally until lightly charred, 1-2 minutes. Transfer poblano to a mixing bowl. Add cheese, 1/4 tsp. salt, and a pinch of pepper and thoroughly combine.
From homechef.com


DIANE’S CHICKEN CHILE RELLENOS
2020-03-24 Set aside. Preheat oven to 350ºF. When the chicken has cooled, shred with fork or hands. In large bowl, combine onion mixture, cilantro, cumin, salt and shredded cheese. Form the mixture into 4 elongated rolls and place them inside the peppers and close the peppers. Combine the cornmeal, garlic and chili powder in small bowl.
From dianehenderiks.com


SLOW COOKER CREAMY CHICKEN CHILE RELLENO SOUP
2021-10-25 Sprinkle with the salt and pepper. Step Two – Add the chopped poblano peppers and onions. Step Three – Add the cream cheese cubes and the bay leaves. Pour over the chicken broth. Cook on LOW for 6-8 hours or HIGH for 4 hours without opening the lid during the cooking time. Step Four – After the cooking time is up, shred the chicken with ...
From themagicalslowcooker.com


CHICKEN CHILES RELLENOS IN TOMATO CREAM SAUCE - COOKING ON THE …
2019-01-29 Add the onions and cook, stirring regularly, until starting to brown. About 10 minutes. While the onions are cooking puree the undrained tomatoes in a food processor. Working in two batches if necessary. When the onions are browned, raise the heat to medium high and add the tomato puree, cinnamon and pepper.
From highlandsranchfoodie.com


CHILE RELLENO SOUP {WITH CHICKEN} - BELLY FULL
2022-01-17 In a medium pot, warm the butter and olive oil over medium heat. Add in the onion and saute, stirring frequently, until softened, about 3 minutes. Add in the garlic and cumin and cook until fragrant, about 20 seconds. Stir in the chopped poblanos. Pour in the chicken broth, salt, and pepper.
From bellyfull.net


BAKED CHILI RELLENOS WITH SALSA CHICKEN- THAICALIENTE.COM
2016-12-15 Let Poblanos steam for about 5 minutes in the bag, then remove and place on a cutting board. Most of the skin should be peeling off, remove all the skin from the Poblano. Carefully cut a small slit down the side and remove all the seeds. Mix in a bowl the Salsa Chicken, Greek Yogurt, and ½ cup of the shredded Mexican Cheese.
From thaicaliente.com


RECIPE: CHUY'S CHICKEN RELLENOS - KSHB
2016-07-11 Chicken 4LBS. Cilantro 2oz. Chicken Blend Seasoning 1TBL. Green Onions, chopped 4oz. Monterrey Jack Cheese, grated 3LBS. Roasted Green Chiles, drained 1 ½ …
From kshb.com


10 BEST HEALTHY CHILE RELLENOS RECIPES | YUMMLY
2022-06-08 Chile Rellenos Casserole & Southwest Crema sweet veg table. lime, vegetable broth, poblano peppers, hominy, sliced green onions and 14 more.
From yummly.com


CHILE RELLENO RECIPES | ALLRECIPES
Baked Beef Chiles Rellenos Casserole. 27. This spicy beef and poblano pepper casserole is super-easy, delicious, and a low-carb version of chiles rellenos. Serve with dollops of low-fat sour cream and pico de gallo or salsa. By EmmLee.
From allrecipes.com


CHILES RELLENOS WITH CHICKEN RECIPE | EATINGWELL
Step 1. Preheat broiler. Advertisement. Step 2. Place peppers (or chiles) on a large baking sheet. Broil 4 to 6 inches from the heat source, turning once or twice, until the skins blacken and blister, about 10 minutes total. Transfer to a large bowl, cover with a kitchen towel …
From eatingwell.com


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