Chile Rellenos Style Chicken Recipes

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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

CHILE RELLENOS CHICKEN



Chile Rellenos Chicken image

This comes from a BHG special publication called "Chicken". I really liked this recipe because it's something that's fairly easy to whip up but looks and tastes great, and it's fairly low in fat. It's great served with Spanish-style rice..

Provided by hepcat1

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breast halves
1/2 cup shredded taco cheese or 1/2 cup cheddar cheese
2 tablespoons finely chopped onions
2 tablespoons snipped fresh cilantro (optional)
1 teaspoon chili powder
4 canned green chili peppers, drained
1 egg, beaten
1 tablespoon milk
1/4 cup fine dry breadcrumb
1 teaspoon chili powder
1/2 teaspoon salt

Steps:

  • Place each chicken breast between 2 pieces of plastic wrap; pound lightly with the flat side of a meat mallet into a rectangle about 1/4 inch thick.
  • Combine the cheese, onion, cilantro (if using) and 1 teaspoon chili powder in a small bowl.
  • Stuff one quarter of the cheese mixture into each whole chile pepper.
  • Place 1 stuffed pepper on top of each flattened chicken breast; roll up chicken around the chile pepper, folding in sides, and secure with wooden toothpicks, if necessary.
  • Combine egg and milk in a shallow dish.
  • Stir together bread crumbs, 1 teaspoon chili powder and the salt in another shallow dish.
  • Dip the chicken rolls in the milk mixture; dip in the crumb mixture to coat.
  • Place chicken rolls in an ungreased 2-quart square baking dish; bake uncovered in a 375 degree oven about 40 minutes or until chicken is tender and no longer pink.

Nutrition Facts : Calories 201.5, Fat 3.5, SaturatedFat 1, Cholesterol 121.8, Sodium 452.6, Carbohydrate 10.6, Fiber 1.5, Sugar 3.1, Protein 30.9

CHILES RELLENOS



Chiles Rellenos image

Provided by Marcela Valladolid

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

6 poblano chile peppers
5 plum tomatoes, cored and coarsely chopped
1/2 small white onion, chopped
1 clove garlic, chopped
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/2 cups shredded monterey jack cheese
1 tablespoon dried oregano, preferably Mexican
3 large egg whites plus 1 egg yolk, at room temperature
Vegetable oil, for frying
All-purpose flour, for dredging

Steps:

  • Char the chiles.
  • Turn a gas burner on high. Char the chiles on the burner grate, turning with tongs (Marcela is a pro and uses her hands!), until blackened all over. Or char the chiles under the broiler.
  • Let them soften.
  • Transfer the charred chiles to a heavy-duty resealable plastic bag and close. Let stand 10 minutes. The chiles will steam in the bag, making them soft and easy to peel.
  • Remove the skin.
  • Gently rub the chiles with paper towels to remove as much skin as possible. It's okay if a few flecks remain-they'll add flavor, so don't rinse them off.
  • Open the chiles.
  • Using a paring knife, make a slit across the top of a chile just below the stem, leaving the stem intact. Starting from the middle of the slit, slice lengthwise down to the tip of the pepper (cut through only one layer). Open the chile like a book and pull out the seeds and inner membranes. You may need to use a paring knife to loosen the top of the seedpod. Repeat with the remaining chiles.
  • Prepare the sauce.
  • Puree the tomatoes, onion and garlic in a blender until smooth. Warm the olive oil in a saucepan over medium heat. Add the tomato puree and simmer 5 minutes, stirring occasionally; the sauce will be broth-y. Season with salt and pepper and keep warm.
  • Make the filling.
  • Place the cheese in a bowl, then add the oregano, crumbling and rubbing it with your fingers to release its flavor. Season the mixture with salt and pepper.
  • Stuff the chiles.
  • Fill each chile with about 1/4 cup cheese mixture. Fold in the sides to cover the filling, then thread 2 toothpicks across the seam to form an X. You will probably need to make a second toothpick X to secure each chile so the filling doesn't leak out when you fry.
  • Mix the batter.
  • Beat the egg whites with a mixer on high speed until soft peaks form. Add the egg yolk and beat 3 more minutes.
  • Batter and fry.
  • Heat about 1 inch vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
  • Dredge: Pour flour into a shallow dish and season with salt and pepper. One at a time, coat the stuffed chiles with the flour.
  • Batter: Holding each chile by the stem, lower it into the egg batter to cover completely. Let any excess batter drip off.
  • Fry: Add the chiles to the hot oil, 1 or 2 at a time; fry, flipping once with tongs, until golden, 1 to 2 minutes per side. Drain on paper towels.
  • Eat!
  • Place a fried chile on each plate and pour the warm sauce over it. Serve immediately.

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 CHICKEN



Chiles Rellenos Chicken image

There's a little math and a lot of mouthwatering flavor in this simple dinner recipe. The creamy cilantro and lime sauce would taste terrific with rice or egg noodles. -Julie De Matteo, Clementon, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings (1-1/2 cups sauce).

Number Of Ingredients 10

4 boneless skinless chicken breast halves (6 ounces each)
1 can (4 ounces) chopped green chiles
1/2 cup cubed pepper Jack cheese
2 tablespoons olive oil
3 garlic cloves, minced
6 ounces reduced-fat cream cheese, cubed
1/2 cup chicken broth
2 tablespoons lime juice
1/4 cup minced fresh cilantro
1 teaspoon grated lime zest

Steps:

  • Cut a pocket in the thickest part of each chicken breast. Combine chiles and pepper Jack cheese; spoon into each pocket. Secure with toothpicks. , In a large cast-iron or other ovenproof skillet, brown chicken on both sides in oil. Bake, uncovered, at 350° until a thermometer reads 165°, 15-20 minutes. Remove chicken from skillet; keep warm., Add garlic to skillet; cook for 1 minute. Stir in the cream cheese, broth and lime juice until blended. Bring to a boil. Stir in cilantro and lime zest. , Remove toothpicks from chicken. Serve with cream sauce.

Nutrition Facts : Calories 416 calories, Fat 24g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 583mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 43g protein.

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.

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

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

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From foodandwine.com


NAKED CHICKEN CHILE RELLENOS | HEALTHY MEALS WITH SARAH
2013-09-11 Turn the oven to 350 and set the peppers aside on the counter for now. After 20 minutes of simmering, pull the chicken breast out of the stock and shred it using 2 forks. Add the shredded chicken back to the stock to soak up the flavor. Place the seeded, skinless peppers back in the baking dish and place slices of manchego cheese inside the ...
From healthymealswithsarah.com


KETO CHILE RELLENO CASSEROLE - JOY FILLED EATS
2020-09-30 Place the chicken and peppers in a large bowl. Then break the chicken apart with a fork into large pieces. Step 3: Mix in the 1 cup of the shredded cheese, cream cheese, salt, and heavy cream to the chicken and peppers. Mix well until smooth and place the ingredients in the casserole dish. Add the rest of the cheddar cheese and Monterey Jack ...
From joyfilledeats.com


CHICKEN AND CHEESE CHILE RELLENOS RECIPE
Crecipe.com deliver fine selection of quality Chicken and cheese chile rellenos recipes equipped with ratings, reviews and mixing tips. Get one of our Chicken and cheese chile rellenos recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Chicken and Summer Vegetable Tostadas If you want to prepare a Mexican-inspired chicken dish, you …
From crecipe.com


CHILES RELLENOS CASSEROLE - RECIPE GIRL
2019-04-29 Preheat oven to 350°F. Cook chicken or turkey and chopped onion in a nonstick skillet over medium-high heat until meat is browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients. Stir well; set aside. Arrange half of green chiles in an 11x7-inch baking dish (or a 9x9); top with 1/2 cup cheese.
From recipegirl.com


RICK BAYLESSCLASSIC CHILES RELLENOS - RICK BAYLESS
Cook over medium heat, stirring regularly, until the mixture is very thick and homogenous, about 20 minutes. Stir in the almonds, then taste and season with salt, usually about 1 teaspoon. Cool. Preparing the chiles. While the picadillo is cooking, pour 1-inch of oil into a heavy deep skillet or pot—the pot should be 12 inches wide and 3 to 4 ...
From rickbayless.com


CHILES RELLENOS (STUFFED MEXICAN PEPPERS) RECIPE
2021-07-22 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. The Spruce / …
From thespruceeats.com


CHICKEN CHILE RELLENO - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Chicken Chile Relleno are provided here for you to discover and enjoy ... Easy Chicken Wok Recipes Easy To Make Biscuit Recipe Perforations Digestives Recipe Easy Digestive Biscuits Recipe Easy Easy Christmas Cut Out Cookie Recipe Easy Dirt Recipe Dessert Easy Apple Phyllo Recipes Maple Cookies Easy Easy Curry …
From recipeshappy.com


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