• Instagram
    • Pinterest
    • Twitter
    Join our list of VIPs!

In Emily's Kitchen

With Love + Salt

  • Recipes
    • By Course
    • Recipe Index
  • About
  • Connect
  • Emily’s Guides
  • Shop

Chicken and Cheese Stuffed Chile Rellenos

July 14, 2020 by Emily Leave a Comment

Print Recipe

Chicken and Cheese Stuffed Chile Rellenos

4
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Courses
Cuisine: Mexican
Keyword: cheese, chicken, chile relleno, Mexican
Servings: 4 people

Ingredients

  • 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

Instructions

  • 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.

Video

https://inemilyskitchen.com/wp-content/uploads/2020/07/video_1_3f6d34bc7d2e4924821ce1b8b9344954.mov

You might also enjoy...

Zesty Chicken Meatballs
Fancy Weeknight Chicken and Rice Bake
Chicken and Mushroom Soup with Wild Rice
Zoodles with Sausage and Mushrooms in a Cream Sauce!
MJ’s Spaghetti Bolognese
Roasted Turkey and Sage Pot Pie
Pay Day Lobster Risotto with Lemon and Tarragon
Grilled Cauliflower Steaks with Tahini and an Herb Salad
Tacos de Rajas con Crema
Korean Style Grilled Skirt Steak with Pickled Cucumber and Radish
Lamb Sliders with Tzatiki
Chicken Tortilla Soup
Gourmet Turkey Burgers with Red Pepper Coulis
Kimchi Fried Cauliflower Rice
Slow Roasted Spring Salmon with French Green Lentils

Filed Under: Main Courses Tagged With: Cheese, Chicken, Chile relleno, Mexcian

Previous Post Emily’s Eggplant Parmesan
Next Post Rockfish Ceviche!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Hi guys!

Hi guys!

Hi, I'm Emily!

Welcome to my kitchen! I'm so excited to share a little slice of my life with you.

CATEGORIES

  • Brunch
  • Main Courses
  • Quick & Easy
  • Salads
  • Sides
  • Snacks & Appetizers
  • Stews & Soups
  • Sweet Treats
  • Uncategorized
  • Vegetarian

FOLLOW ME

  • Instagram
  • Pinterest
  • Twitter

SUBSCRIBE

and never miss the love

Instagram post 17935109773459611 🪴 G A R D E N 🌿 
•
When pruning African Basil 🌿 ➡️ become a sweet🌸 little arrangement for my mama!
•
I try to make the most use out of the plants that I prune. African Basil produces these beautiful little purple flower when it’s overgrown. It’s the perfect pretty solution when it’s time to prune your plants! 
•
With love + salt,
🦋Em
Instagram post 17972561185345573 ✨K I T C H E N: Garlicky Roasted Tomatoes 🍅 and White Beans 🤍.
•**SAVE THIS POST**!
Remember those moody aromatic beans I made last week? Well here’s a recipe using them! It’s a cold and rainy in LA so I figured it was the perfect time to share this cozy dish. You could enjoy it as a stew or as an appetizer!
•
✨Garlicky Roasted Tomato & White Beans✨:
6-8 cocktail tomatoes (cocktail tomatoes are larger than cherry tomatoes but smaller than normal tomatoes. You can find them at any grocery store!) 
¾ cup olive oil
4 cloves of garlic
1 teaspoon salt
2-3 cups cooked or drained canned white beans **(I used my brothy white beans so there was more liquid! If using canned, feel free to add 2-3 cups of water or chicken broth! If the beans are fresh use 1-2 cups of the broth!)
1 whole lemon peeled and cut into small pieces
Lemon zest ( zest the lemon before peeling)
½ cup parmesan cheese
4-6 anchovies
1 teaspoon Chili flakes (optional)
Toast for dipping
•
Heat oven to 400º. In a baking dish, add the tomatoes, olive oil, garlic cloves and salt.
•
Roast the tomatoes for 35-40 minutes then allow them to cool for 10 minutes. 
•
Place a large saucepan or a @lecreuset Dutch oven on medium high heat. Add 2 tablespoons of the olive oil from the tomatoes and the 4 cloves of garlic. Save the rest of the oil for another time or drizzling at the end!
•
Using a wooden spoon, smash the garlic into the pan. Then add in the anchovies and chili flakes  and crush them using the wooden spoon. They should gently melt into the olive oil.
•
Once anchovies have incorporated into the olive oil, add the roasted tomatoes. Crush the tomatoes.
•
Next add in the white beans, broth, the whole lemon and half of the parmesan cheese. Stir together and then place back into the oven at 350º for 20 minutes. I actually poured my beans back into a baking dish to make it a fun snack for MJ and me! 
•
Pull the beans out of the oven and top with the remaining Parmesan cheese and lemon zest. Drizzle a little of the tomato garlic olive oil on top to be EXTRA ~~!
•
Serve with crispy bread for dipping!
•
With love + salt,
🦋Em
Instagram post 17882763848050406 🦋 G O O D ☀️ M O R N I N G 🌸
•
It’s been awhile since I checked in so I just wanted to say hello! 2021 feels like it’s finally starting to get into the swing of things and I feel really good about this new year ✨.
•
If you’re new, I’m Emily! I love cooking and helping others in the kitchen. I created my own line of authentic spice blends to assist the everyday cook in their kitchen and bring some boldness to their food! I have a passion for home entertaining and just creating a really lovely space in the place you spend the most time. I feel like food and cooking is so connected to your love for others, treating your home as a little sanctuary and making a wonderful life for yourself and the people around you. I have to admit... I REALLY miss throwing parties, hosting and making lots of food for lots of people! 🤞🏼 we can get back to that in 2021! Until then, I’m really enjoying my current company: 🧔🏽MJ, 🐶 Nala and Lucy 🐾 .
•
🦋In the next few weeks I’ll be rolling out some more fun additions to help make our homes feel even 🥧cozier, spicier✨ and more 💐beautiful!
•
With love + salt,
🦋Em
Instagram post 17854806788444260 🏡 K I T C H E N • R E N N O 🔨 •
How it’s started👉🏼How it’s going! Things are moving along nicely! So far we’ve: removed the countertops, backsplash, sink, faucet, microwave and cabinets! The new farmhouse sink is going in today and then hopefully backsplash will start moving in... but surprise! We’re picking ANOTHER backsplash (hopefully today). The goal is to have the kitchen done in 2ish weeks. Ambitious... but I think we could still do it!
•
More today on backsplash tile!
•
With love + salt,
🦋Em
Load More... Follow on Instagram

GET UPDATES

Leave me your email to receive new entries, tips, and specially offers only for you! . Don´t miss any update!

  • Instagram
  • Pinterest
  • Twitter

COPYRIGHT © 2021 In Emily's Kitchen, All Rights Reserved