Chile Relleno Recipe

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I can do hard things. That’s my motto for my thirties. Motherhood, home ownership, toddler sleep and now Chile Relleno. I can do hard things.

So a couple weeks ago Sean, the girls and I went to a nearby farmer’s market that’s open on Sundays. It was legit 90 degrees outside but Sean really wanted to do something more geared toward adults than kids. I relented and off we went. Then we get there and he grabs some poblano peppers and goes “Maybe you’ll make me Chiles Rellenos with these?” Just like that. Just like he was asking me to make him a PB&J. I must have had heat stroke though because I agreed.

Fast forward to Thursday and the peppers are still in my fridge and Chile Relleno were still on the meal plan. So instead of making a soup with them, which you guys know is my M.O. most of the time, I just did it. I created my own chile relleno recipe and made it.

Easy? Nope! Fast? Nope! Healthy? Heck nope! Most delicious thing I’ve ever made? YES!! Those Chiles Rellenos were incredibly flavorful and perfectly cooked. The roasted pepper with the mild chicken and cheese is seriously the perfect combination. Add in the crunchy fried exterior and the smoky salsa and you have a perfect meal on your hands.

And yes I unapologetically cheated with the jarred salsa. Frontera has that stuff on lock and I was already in over my head. So if you want to make a decadent dish that will please literally anyone, make this!

 

CHILE RELLENOS

Printable Version

Serves 3

Ingredients

Peppers:

6 poblano peppers

4lbs bone-in, skin-on thighs or leg quarters

2 onions, diced

6 garlic cloves, whole

1.5 cups chihuahua cheese

Salt & Pepper

1 tbsp veg oil

Batter:

1 cup flour

1 cup milk

1 tsp baking soda

1 tsp baking soda

1 tsp salt

1 tsp vegetable oil

1 egg

Salsa:

1 16oz jar Frontera Roasted Tomato Salsa

Oil For Frying

Directions

1) Place chicken in a slow cooker with 1 onion and garlic. Cook on Low for 6 hours. Remove skin and bones and shred meat, place in a bowl.

2) Blister poblano peppers over an open flame (or under the broiler) and place in a bowl with a lid. Wait 5 minutes for peppers to steam and then peel off the skin. This video is a great reference.

3) Line a baking sheet with paper towels and set aside.

4) Saute remaining onion in 1 TBSP of vegetable oil until soft. Add to chicken mixture.

5) Add cheese to chicken/onion mixture and season with salt & pepper.

6) Without removing the top, split the pepper open and remove the seeds and ribs. This is where the heat is so if you don’t want it to be spicy, get as much out as you can.

7) Fill peppers with the chicken/cheese mixture. You can use toothpicks to keep them closed but I didn’t. I’m too lazy for that!

8) Pour cooking oil in 6-quart dutch oven and heat over medium-high heat. You need to fill the dutch oven at least halfway. I used a full 48oz bottle of vegetable oil for this.

9) Mix batter ingredients together until smooth.

10) Pour salsa in a small saucepan and heat over low heat.

11) Once the oil is hot, place a wooden spoon in it and if bubbles form around it you’re good, dip the stuffed pepper in the batter until it’s coated. Carefully place in the oil, using a spider strainer. Hold it in the oil for 30 seconds before letting it go. It needs to form a crust so it doesn’t stick to the bottom of the pan. Let it fry another minute and flip it over. Let it fry another minute or so until it’s golden brown.

12) Take it out of the oil and lay it on the paper towel lined baking sheet. Sprinkle salt on it while it’s hot. Continue frying peppers until all are done.

13) To serve, ladle some warmed salsa on the bottom of the plate and place the pepper on top. Devour immediately.

I hope you guys get a chance to make this chile relleno recipe. It really is one of the best things I’ve ever made. You could also serve it with some Copycat Chipotle Guac for a full on fiesta dinner! Be sure to subscribe to email list below and get my $100 Aldi Meal Plan for FREE!