Chicken and Cheese Stuffed Chile Rellenos4
Servings: 4 people
- 4 Pasilla peppers
- Marinated Chicken Thighs see recipe
- 1 white or brown onion finely chopped
- 1 ear of fresh corn
- 1 teaspoon salt
- 1 cup shredded cheddar cheese
- 1 cup shredded jack
- 2 teaspoons Fiesta Blend
- 1 cup flour
- 3 eggs
- 1 cup canola oil
- 3 roma tomatoes
- 1 can El Pato tomato sauce
- 1/2 onion roughly chopped
- 3 cloves garlic chopped
- 2 teaspoons salt
- 1 teaspoon Fiesta Blend
- 1/4 cup olive oil
- First, roast the Pasilla peppers on an open flame until they are all charred on an open flame until they are completely charred.
- Wrap the peppers in a wet paper towel and Place them in a plastic bag. This helps steam them to get the skins off.
- Once cool enough to handle, peel the skin off the peppers and set aside.
Start your tomato sauce:
- In a dutch oven, add in 1/4 cup olive oil and chopped onion. Season with salt and fiesta blend. Allow the onions and garlic to cook on medium heat for 15 minutes.
- Add in the tomatoes whole to the olive oil and let the tomatoes blister in the oil for 5-8 minutes, turning them constantly.
- After you can see the skin start to blister use a potato smasher to crush the tomatoes.
- Once all the tomatoes have been crushed, add in the garlic and can of El Pato.
- Simmer on low heat for 1 hour.
- In a large skillet, heat olive oil on medium heat. Add in the chopped onion and fresh corn. Season with 1 teaspoon salt Sauté for 8 minutes on medium heat.
- Turn heat off and allow to cool for 10 minutes.
- In a large bowl add 2 shredded chicken thighs, grated cheddar and jack cheese, onion and corn mixture and the Fiesta Blend.
- Mix it together and give it a taste to see if you want to add any more salt. Set aside and get ready to stuff!
- Place 1 cup of flour on a large plate.
- Cut small slits in the Pasilla peppers. Stuff the peppers with the chicken and cheese mixture. Roll the stuffed peppers in the flour.
- Place the stuffed and flour rolled peppers on a plate and place them in the freezer for 15 minutes.
- As they firm up in the freezer, separate 3 eggs.
- Using a hand held mixer, whip the egg whites until they form stiff peaks.
- In the other bowl whisk the egg yolks. Gently fold in the eggs yolks into the egg whites. You want the egg whites to stay very light and fluffy.
- Heat 1 cup of canola oil in cast iron skillet or shallow skillet pan on medium heat.
- Pull your stuffed peppers out of the freezer and gently coat them in the egg mixture so its fully covered.
- Drop the covered peppers into the hot skillet. Turn the peppers every 2 minutes until lightly golden. Be sure the oil isn’t too hot or else the egg mixture will burn. You want the coloring to remain a light golden color.