Recipe

Chile Rellenos - Chicken And Rice Stuffed Poblano Chiles With Creamy Tomatillo Sauce Recipe

	Txgreg / All my dishes 7 months, 2 weeks ago Here in Texas, Chile Rellenos are typically battered, deep fried, then covered in a tomato or cheese sauce. I like them that way too. Since "relleno" simply means "filled", and I wanted a lighter dish with a brighter flavor, I developed this reci... More Prep:30m Cook:50m Servings:4	Txgreg
	chile chicken rice cheese tomatillo

Does this look good? Yeah! / Nope

Fans

minitindel

deannafaye

mjcmcook

chefmeow

goblue434

mamalou

Ingredients

4 Poblano Chiles, roasted, peeled, and seeded

1 Cup Rice, cooked and cooled

½ Cup Chicken, grilled and diced

1 Cup Monterey Jack cheese, shredded

6 Tomatillos, roasted, peeled, and pureed

½ Cup Whole Milk, Half & Half, or Cream

Salt to Taste

Directions

To prep the chiles: Heat under a broiler or over gas flame until skin is blistered and beginning to char. While still hot, place the roasted chiles in a covered bowl or Ziploc bag. After about 15 minutes the skin can be easily removed.

To roast the tomatillos: Remove husks and rinse off sticky sap. Place on a baking sheet and cook at 350 degrees F for 30 minutes or until soft. After they cool the skins can be easily removed.

Slit each pepper from stem to tip and remove seeds and as much of the membrane/veins as possible. Set aside.

Pulse roasted and peeled tomatillos in a food processor or blender to desired consistency. I like about a 50/50 proportion of liquid to pulp. For a smoother sauce, blend more and strain.

In a medium saucepan add tomatillo puree and simmer uncovered for 20 minutes.

While sauce is cooking, mix cooked rice and diced chicken and pre-heat oven to 350 degrees F.

Stuff each of the roasted chiles with the rice mixture and some of the shredded cheese. Fill them completely, even over-flowing. Place the stuffed chiles in a baking dish.

Finish the tomatillo sauce by removing from heat and whisking in the milk or cream. Taste and add salt to taste.

Pour tomatillo sauce over chiles, sprinkle with more cheese, and bake uncovered 15-30 minutes until cheese in melted and slightly browned.

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Comments

goblue434 7 months, 2 weeks ago said:
Absolutely Perfect

minitindel 7 months, 2 weeks ago said:
Oh yeah baby!!!!!!!! love it ..........yummy

thank you

tink

chefmeow 7 months, 2 weeks ago said:
This Texas gal definitely approves. Sounds fantastic. Great post and a high 5.

txgreg 7 months, 2 weeks ago said:
Thanks Meow, Tink, and Blue for the fives. This was my first submission, so the vote of confidence is greatly appreciated!!

mamalou 7 months, 2 weeks ago said:
Sound wonderful!

debbie919 7 months, 2 weeks ago said:
This sounds awesome - thanks so much for sharing it! LOVE Tex Mex...=) this does sound like a great change from the battered fried Rellenos.
Deb

mjcmcook 7 months ago said:
~Hello~
I do believe that your "5"FORK!!!!!
'Rellenos' will be my favorite way to cook
this traditional recipe that is one of my favorite
Mexican foods~
Thank-you for sharing~
~*~mjcmcook~*~