Chicken Stuffed Chiles Rellenos Recipe by Cristina Torres
Cooking Instructions 1 Bring a pot of water to a boil to cook the chicken breast. Once boiling, add half the onion, 1/2 garlic clove, salt to taste, and the chicken breast. Cover and simmer on low heat. 2 Wash the poblano peppers and roast them over the stove. Once all the peppers are roasted, place them in a sealed bag and cover with a damp cloth. Let them rest while you prepare the filling. 3 Once the chicken breast is cooked, shred it. 4 Heat oil in a skillet and sauté the remaining onion and garlic. 5 Dice the tomatoes and add them to the sautéed onion and garlic. 6 Once the tomatoes are cooked, season with salt to taste and add the bay leaves. 7 When everything is seasoned, add chipotle peppers to taste and the shredded chicken. Let it cook for 5 minutes, then turn off the heat (all these steps are over medium heat). 8 With the filling ready, remove the skin from the poblano peppers using a spoon and remove the seeds. 9 Stuff the peppers and coat them in cornstarch so the batter will stick. 10 Place the egg whites in a baking dish and beat at medium speed until stiff peaks form. 11 Heat oil in a skillet for frying the peppers over low heat (about 1/4 cup). 12 Add the egg yolks one by one to the beaten whites, continuing to beat. Once all are incorporated, stop beating. 13 Dip the stuffed peppers in the egg batter and immediately place them in the hot oil over medium heat. 14 Once the batter is fully cooked and golden on all sides, remove the peppers from the oil and let them drain on paper towels to remove excess oil. 15 Your chiles rellenos are ready to serve. 16 Tip: Serve with Mexican red rice and pinto beans cooked from scratch. 1 Bring a pot of water to a boil to cook the chicken breast. Once boiling, add half the onion, 1/2 garlic clove, salt to taste, and the chicken breast. Cover and simmer on low heat. 1 Bring a pot of water to a boil to cook the chicken breast. Once boiling, add half the onion, 1/2 garlic clove, salt to taste, and the chicken breast. Cover and simmer on low heat. 2 Wash the poblano peppers and roast them over the stove. Once all the peppers are roasted, place them in a sealed bag and cover with a damp cloth. Let them rest while you prepare the filling. 2 Wash the poblano peppers and roast them over the stove. Once all the peppers are roasted, place them in a sealed bag and cover with a damp cloth. Let them rest while you prepare the filling. 3 Once the chicken breast is cooked, shred it. 3 Once the chicken breast is cooked, shred it. 4 Heat oil in a skillet and sauté the remaining onion and garlic. 4 Heat oil in a skillet and sauté the remaining onion and garlic. 5 Dice the tomatoes and add them to the sautéed onion and garlic. 5 Dice the tomatoes and add them to the sautéed onion and garlic. 6 Once the tomatoes are cooked, season with salt to taste and add the bay leaves. 6 Once the tomatoes are cooked, season with salt to taste and add the bay leaves. 7 When everything is seasoned, add chipotle peppers to taste and the shredded chicken. Let it cook for 5 minutes, then turn off the heat (all these steps are over medium heat). 7 When everything is seasoned, add chipotle peppers to taste and the shredded chicken. Let it cook for 5 minutes, then turn off the heat (all these steps are over medium heat). 8 With the filling ready, remove the skin from the poblano peppers using a spoon and remove the seeds. 8 With the filling ready, remove the skin from the poblano peppers using a spoon and remove the seeds. 9 Stuff the peppers and coat them in cornstarch so the batter will stick. 9 Stuff the peppers and coat them in cornstarch so the batter will stick. 10 Place the egg whites in a baking dish and beat at medium speed until stiff peaks form. 10 Place the egg whites in a baking dish and beat at medium speed until stiff peaks form. 11 Heat oil in a skillet for frying the peppers over low heat (about 1/4 cup). 11 Heat oil in a skillet for frying the peppers over low heat (about 1/4 cup). 12 Add the egg yolks one by one to the beaten whites, continuing to beat. Once all are incorporated, stop beating. 12 Add the egg yolks one by one to the beaten whites, continuing to beat. Once all are incorporated, stop beating. 13 Dip the stuffed peppers in the egg batter and immediately place them in the hot oil over medium heat. 13 Dip the stuffed peppers in the egg batter and immediately place them in the hot oil over medium heat. 14 Once the batter is fully cooked and golden on all sides, remove the peppers from the oil and let them drain on paper towels to remove excess oil. 14 Once the batter is fully cooked and golden on all sides, remove the peppers from the oil and let them drain on paper towels to remove excess oil. 15 Your chiles rellenos are ready to serve. 15 Your chiles rellenos are ready to serve. 16 Tip: Serve with Mexican red rice and pinto beans cooked from scratch. 16 Tip: Serve with Mexican red rice and pinto beans cooked from scratch. 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