MIGAS-FILLED CHILE RELLENOS WITH PULLED CHICKEN, TOMATO SALSA AND CHIUHAHA SAUCE
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
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
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)
Provided by Tricia33
Number Of Ingredients 9
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
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
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
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
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
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
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
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
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
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
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
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
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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