Chicken and Cheese Stuffed Chile Rellenos

Chicken and Cheese Stuffed Chile Rellenos

• 4 Pasilla peppers

• Marinated Chicken Thighs (see recipe)

• 1 white or brown onion finely chopped

• 1 ear of fresh corn

• 1 teaspoon salt

• 1 cup shredded cheddar cheese

• 1 cup shredded jack

• 2 teaspoons Fiesta Blend

• 1 cup flour

• 3 eggs

• 1 cup canola oil

Sauce:

• 3 roma tomatoes

• 1 can El Pato tomato sauce

• 1/2 onion roughly chopped

• 3 cloves garlic chopped

• 2 teaspoons salt

• 1 teaspoon Fiesta Blend

• 1/4 cup olive oil

1. First, roast the Pasilla peppers on an open flame until they are all charred on an open flame until they are completely charred.

2. Wrap the peppers in a wet paper towel and Place them in a plastic bag. This helps steam them to get the skins off.

3. Once cool enough to handle, peel the skin off the peppers and set aside.

Start your tomato sauce:

1. In a dutch oven, add in 1/4 cup olive oil and chopped onion. Season with salt and fiesta blend. Allow the onions and garlic to cook on medium heat for 15 minutes.

2. Add in the tomatoes whole to the olive oil and let the tomatoes blister in the oil for 5-8 minutes, turning them constantly.

3. After you can see the skin start to blister use a potato smasher to crush the tomatoes.

4. Once all the tomatoes have been crushed, add in the garlic and can of El Pato.

5. Simmer on low heat for 1 hour.

Chile Relleno:

1. In a large skillet, heat olive oil on medium heat. Add in the chopped onion and fresh corn. Season with 1 teaspoon salt Sauté for 8 minutes on medium heat.

2. Turn heat off and allow to cool for 10 minutes.

3. In a large bowl add 2 shredded chicken thighs, grated cheddar and jack cheese, onion and corn mixture and the Fiesta Blend.

4. Mix it together and give it a taste to see if you want to add any more salt. Set aside and get ready to stuff!

5. Place 1 cup of flour on a large plate.

6. Cut small slits in the Pasilla peppers. Stuff the peppers with the chicken and cheese mixture. Roll the stuffed peppers in the flour.

7. Place the stuffed and flour rolled peppers on a plate and place them in the freezer for 15 minutes.

8. As they firm up in the freezer, separate 3 eggs.

9. Using a hand held mixer, whip the egg whites until they form stiff peaks.

10. In the other bowl whisk the egg yolks. Gently fold in the eggs yolks into the egg whites. You want the egg whites to stay very light and fluffy.

11. Heat 1 cup of canola oil in cast iron skillet or shallow skillet pan on medium heat.

12. Pull your stuffed peppers out of the freezer and gently coat them in the egg mixture so its fully covered.

13. Drop the covered peppers into the hot skillet. Turn the peppers every 2 minutes until lightly golden. Be sure the oil isn’t too hot or else the egg mixture will burn. You want the coloring to remain a light golden color.