May 20, 2021
CK Recipe Review: Do It Ahead Chicken Chiles Rellenos
Do-It-Ahead Chicken Chiles Rellenos from The Family Chef by Jewels and Jill Elmore
Growing up on the Mexican border in Southern California, George and I never tire of a little mexican influence in our meals. This is so dang good and healthy (I think!) It calls for homemade tomatillo sauce but I’ve gotten a little lazy so just dump a can of Casa Herdez green chile salsa over it! Give it a tryIngredients:
8 chicken breast halves (or 4 whole breasts), bone in and skin onSalt and pepper
10-12 fresh poblano chilis
1 small yellow onion, finely chopped
½ cup cilantro, roughly chopped
3-4 ears of corn, kernels removed
1½ cup good quality canned tomatillo sauce
4 cups grated cheese, mixture of cheddar, jack and cotija
For the chicken:
Preheat the oven to 400° F. Season chicken on both sides with salt and pepper. Roast chicken in oven for 45-50 minutes.
While the chicken is roasting, roast and peel the poblano chilis. Cut a slit in each of the chilis and remove seeds. Set aside.
Once the chicken is roasted, let it cool slightly and, using your hands, shred it into pieces. Place in a large mixing bowl.
To make the chili rellenos:
Preheat the oven to 400° F. Season chicken on both sides with salt and pepper. Roast chicken in oven for 45-50 minutes.
While the chicken is roasting, roast and peel the poblano chilis. Cut a slit in each of the chilis and remove seeds. Set aside.
Once the chicken is roasted, let it cool slightly and, using your hands, shred it into pieces. Place in a large mixing bowl.