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Tuesday, December 7, 2010

Grilled Chicken Chile Rellenos

I make these so often..... cause I down right love em. :)
This time I used grilled chicken in the filling. Smoked chicken and pulled pork are excellent to use too.


Blistered, steamed and peeled my anaheim peppers...

made the sauce...
saute 1 small minced onion and 1 clove of garlic in a bit of oil til tender..
add 2 cups of chicken broth
1 cup of tomato sauce
1 teaspoon salt
1/2 teaspoon oregano
and 1/2 teaspoon of pepper
Let it simmer for 10 minutes


Prepared the stuffing.

grilled chicken, minced onions and queso fresco cheese..




seeded and stuffed the anaheims....





dusted with flour....




made my batter...

4 egg whites whipped, 4 yolks beaten separately, then combine the eggs together and fold in 4 TBs of flour...








Heat some oil in a skillet, dip the bottoms of the stuffed peppers in the batter...




then spoon more batter over the top of the pepper... (this is a lot easier than dipping the whole stuffed pepper)

spoon a bit of hot oil on top of the frying pepper to 'set' the batter before turning. Brown both sides.





The grilled chicken chile rellenos topped with sauce and served with a cold, cold beer.




I think I could eat these at least three times a week!



14 comments:

Big Dude said...

Great cooking idea. I always go to great lengths to stuff thru a small slit then seal it closed with a toothpick so it won't open when I dip and cook it.
You are so clever - I love learning from you.

Marc van der Wouw said...

The annaheims looking great.. gonna try for sure...

cowgirl said...

Thanks Larry!! I enjoy learning from you too. You are a great cook!
Sometimes I skip dipping the rellenos and just spoon a "pillow" of batter onto the hot oil and lay my pepper on that. It works good for really delicate peppers.
Hope you have good luck with it!

cowgirl said...

Thank you Marc! Those are my favorite peppers to use..not too hot for me. :)

Tristan said...

I see you are drinking Pacifico now.....right on :)

-Tristan

cowgirl said...

lol Tristan, Good to see ya! I like the Pacifico and Dos Equis... couldn't quite handle the Tecate. :)
Thanks!

Capt. Ron said...

Dang CG, you've taught me something new again(and made me slap my forehead)! I've always dipped my peppers and my stuffing would wind up in the batter. Duh...Thanks

cowgirl said...

:) Thanks Capt. Ron! Hope they work out better for you now. :)

Chris said...

I just learned a lot about batter. That separate egg white/yolk idea is genius! Thanks for the eggumacation!

cowgirl said...

lol Thanks Chris! :)

Bill Mothershead said...

I think your recipes are going to bankrupt me. LOL That looks SOOOO good!

cowgirl said...

lol Thanks Bill!

Anonymous said...

Oh Good Golly Jeanie... I love it every time you post these! They look increadible. And this post in particular because you spell it out step by step so even "I" can figure it out... lol Thanks Jeanie! I think I know what I'm havin for dinner tonight.

Dave~

cowgirl said...

lol Thanks Dave! :)
I'm sure you can make these. They take time but are worth the effort.
The sauce is a must too... the batter for the peppers has no salt so the sauce adds a lot of flavor.
Hope they turn out well for you! :)