Chicken and Cheese Stuffed Chile Rellenos

• First, roast the Pasilla peppers on an open flame until they are all charred on an open flame until they are completely charred.
• Wrap the peppers in a wet paper towel and Place them in a plastic bag. This helps steam them to get the skins off.
• Once cool enough to handle, peel the skin off the peppers and set aside.

Start your tomato sauce:

• 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.
• Add in the tomatoes whole to the olive oil and let the tomatoes blister in the oil for 5-8 minutes, turning them constantly.
• After you can see the skin start to blister use a potato smasher to crush the tomatoes.
• Once all the tomatoes have been crushed, add in the garlic and can of El Pato.
• Simmer on low heat for 1 hour.

Chile Relleno:

• 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.
• Turn heat off and allow to cool for 10 minutes.
• In a large bowl add 2 shredded chicken thighs, grated cheddar and jack cheese, onion and corn mixture and the Fiesta Blend.
• 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!
• Place 1 cup of flour on a large plate.
• Cut small slits in the Pasilla peppers. Stuff the peppers with the chicken and cheese mixture. Roll the stuffed peppers in the flour.
• Place the stuffed and flour rolled peppers on a plate and place them in the freezer for 15 minutes.
• As they firm up in the freezer, separate 3 eggs.
• Using a hand held mixer, whip the egg whites until they form stiff peaks.
• 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.
• Heat 1 cup of canola oil in cast iron skillet or shallow skillet pan on medium heat.
• Pull your stuffed peppers out of the freezer and gently coat them in the egg mixture so its fully covered.
• 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.