I rub the chicken with butter, sprinkle with kosher salt and fresh cracked black pepper.
On the smoker....smoked at 275 degrees until reaching an internal temperature of 163 degrees, using a small amount of mesquite. The chicken is then covered and rests for at least 30 minutes.
The chicken is shredded....
I combined the chicken with 1/2 of a medium onion chopped, some minced jalapeno and some fresh shredded queso campesino cheese.
I use anaheim peppers.....my favorite.
The peppers are blistered over fire...a grill works great for this.
The blistered peppers are bagged to steam and cool for peeling.
The peeled peppers, ready to seed and stuff.
Afer peeling the chilis, make a small slit down the side, remove seeds.
The peppers are blistered over fire...a grill works great for this.
The blistered peppers are bagged to steam and cool for peeling.
The peeled peppers, ready to seed and stuff.
Afer peeling the chilis, make a small slit down the side, remove seeds.
Stuff with the chicken mixture.
The batter is made by whipping 2 egg whites until stiff.....beat 2 yolks.....add the two together along with 2 TBS of flour.
Lightly coat the stuffed chilies with flour.
Dip stuffed chilies into batter and fry in small amount of oil until brown.
Drain fried chilies on paper towels.
Serve with rellanos sauce...(recipe follows).
The smoked chicken adds another dimension to the dish.....It's worth the effort. :)
The batter is made by whipping 2 egg whites until stiff.....beat 2 yolks.....add the two together along with 2 TBS of flour.
Lightly coat the stuffed chilies with flour.
Dip stuffed chilies into batter and fry in small amount of oil until brown.
Drain fried chilies on paper towels.
Serve with rellanos sauce...(recipe follows).
The smoked chicken adds another dimension to the dish.....It's worth the effort. :)
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