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