Chicken Chile Rellenos
These stuffed chiles are a real treat. Serve them as soon as they are cooked with Spanish rice and a tomato salad.
Serves: 8Hands-on: 30 minutesTotal: 1 hourDifficulty: Easy
- 8 large poblano chilies
- 1 Tbsp. plus 3 cups vegetable oil, divided
- 1 medium onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 small jalapeño pepper, seeded and minced
- ½ cup pine nuts
- 2 cups chopped cooked chicken breast
- 2 cups shredded Monterey jack cheese
- ½ cup all-purpose flour
- ¼ cup masa harina
- ½ cup whole milk
- 2 large eggs, separated
- 1 cup enchilada sauce
- Roast poblano chilies under a broiler or over a gas flame until skin is charred. Place chilies in a paper bag and let steam for 10 minutes. Remove skin with your fingers. Cut a slit in the side of each chili and carefully remove seeds and membranes.
- In medium skillet, heat 1 tablespoon vegetable oil over medium heat and cook onion, garlic, jalapeño pepper, and pine nuts until vegetables are crisp-tender and pine nuts are golden, stirring frequently. Place in medium bowl and let cool for 20 minutes. Stir in chicken and cheese and mix well.
- Stuff chicken mixture into each of the peeled chilies. In medium bowl, combine flour, masa harina, milk, and egg yolks. In small bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture.
- In large heavy skillet, heat remaining vegetable oil to 375°F.
- One at a time, dip the stuffed chilies into the batter, let excess batter drip off for a few seconds, and carefully lower into the oil. Deep-fry chilies until batter is golden brown; let drain on paper towels for a few minutes. When all the chilies are fried, serve with enchilada sauce.