Smoked Chicken Chile Relleno Recipes
BARBECUED BEAN AND CHEESE CHILE RELLENOS
You know Raichlen's rule: if it tastes good baked or deep fried, it tastes even better smoked. This Barbecued Bean and Cheese Chile Rellenos recipe is a vegetarian dish that's high in protein and low in fat. Poblano chiles, a spicier cousin of the green bell pepper, are stuffed with a mixture of black beans, baked beans, and cheese. The chiles rellenos are finished off in the smoker for a delicious smoke flavor. More Grilled Vegetarian Recipes: Squash and Black Bean Pizza with Queso Fresco A New "Egg Salad" with Grilled Vegetables Cognac Flambéed Grilled Cheese with Grilled Bread ShareTweetPin424 Shares
Provided by Steven Raichlen
Number Of Ingredients 1
Steps:
- Step 1: If using poblano peppers, cut them in half lengthwise and scrape out the seeds. If using bell peppers, cut off the tops about 1/2 inch below the stems. Scrape out the veins and seeds, taking care not to puncture the bottoms. ShareTweetPin424 Shares Step 2: Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium heat. Add the onion, jalapenos, cilantro, cumin, and cook until golden brown, about 4 minutes. Stir in the black beans, baked beans, hot sauce, and 2 cups of the cheese. Correct the seasoning, adding salt, pepper, and/or more hot sauce to taste. Spoon the bean mixture into the hollowed-out peppers. Sprinkle the remaining cheese on top, dividing it evenly among the peppers. Drizzle the remaining 1 tablespoon of olive oil over the cheese. ShareTweetPin424 Shares Step 3: Set up your grill for indirect grilling and preheat to medium. Add the wood chips to the coals or place in your gas grill's smoker box. Alternatively, set up your smoker following the manufacturer's instructions. Preheat to medium (300 degrees). ShareTweetPin424 Shares Step 4: Place the peppers in the center of the hot grill grate, away from the heat, or in your smoker. Cover the grill and cook the peppers until they are tender and the cheese is browned and bubbling, 30 to 40 minutes. Transfer the peppers to a platter or plates and serve at once. ShareTweetPin424 Shares
REAL CHILE RELLENOS AND A CASSEROLE VERSION
As we're peeling off the charred skins before chopping and bagging we always set aside some of the best looking whole chile for chile rellanos. They sound like a project and something often left to the restaurant to make, but they're pretty easy for the home cook and take only a few steps.
Provided by cheaters
Categories Red and Green Chile
Number Of Ingredients 6
Steps:
- Instructions Beat the egg whites until stiff in a medium mixing bowl. Beat the yolks in a separate bowl. Fold the yolks, flour, and cornmeal into the whites. Heat about 2 inches of oil in a wide high sided skillet to about 375 F. Cut a slit in the chilies and fill with cheese. Dip each chili into the egg white batter and carefully place in the hot oil. Only fry a few at a time and do not crowd the pan. Cook until golden brown, carefully turning once or twice, about 10 minutes. Serve immediately. This batter recipe will coat about 8 chiles, so double the amount if needed.
Nutrition Facts : Nutrition facts 200 calories 20 grams fat
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- Make a small foil boat and place garlic and serrano on it. Spray or brush garlic, serrano, onion and tomatoes with oil, and place on the grill. Cook, turning every few minutes, until outside skins are charred and insides are hot, about 15 minutes.
- Remove from grill and cover with foil for about 10 minutes to steam. This will make peeling skins easier.
- Peel skin off of tomatoes and serrano. Remove serrano seeds and stem. Remove peel from garlic. Place everything in a blender with cilantro, lime juice, olive oil, cumin, paprika and chipotle. Do not close the lid tightly. Crack it slightly and cover with a towel to prevent too much pressure from building up. Blend until smooth.
SMOKY CHILE RELLENO RICE BOWL WITH CHICKEN | ¡HOLA! JALAPEÑO
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- Combine rice and quinoa in a fine mesh strainer and rinse with cold water until water runs clear. Transfer to a medium saucepan add water and a pinch of salt and bring to a boil over medium-high heat.
- Reduce heat to a low simmer, cover and cook undisturbed for 10 minutes. Remove from heat and let sit, covered for 10 more minutes. Fluff with a fork and set aside.
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- Add all the jalapeño cream ingredients to the bowl of a food processor and process until smooth. Taste and add more salt, pepper, or lime juice if you like. Pour the jalapeño cream sauce into an airtight container and store in the refrigerator until ready to serve.
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- Roast the poblanos either on the grill, the broiler, or your gas burner. Simply place them in the hottest part of either one of the three I mentioned and char the outside of each side of the poblano. Then place them in a bowl and cover it with plastic. Allow to steam for 30 minutes. Then peel the charred outer skin and make a little slit in the side of the poblanos. Carefully remove the seeds inside without cutting away the stem. You can rinse the seeds out if you need to with water. Then pat them dry with a towel. Place the chopped roasted chicken meat and place in a bowl along with pepper jack cheese, cilantro, juice from the roasted chicken, salt, and pepper. ( you could easily add a little chili powder, chipotle, cumin, for a little added flavor if you think it needs it. I didn’t this time because the juice from the chicken had most of those flavors, but if yours doesn’t then feel free to add more flavor to the chicken if need be) Taste the mix and if it taste good then stuff it in
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- Place all in a bowl and mix with a whisk until somewhat smooth. I like to have chunks of avocado in my guacamole and not a smooth puree. Season with salt and pepper and set aside.
- Place a few spoonfuls of beans down inside the bowl. Place the chili relleno on top of the beans. Top the relleno with poblano sauce, salsa and pumpkin seeds. Place a spoonful of guacamole next to it. Top with cilantro and pumpkin seeds, serve and enjoy!
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