"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chicken Chili Relleno Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Chicken Chili Relleno, by , is from Food We Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Chloe Friederich

Category:
Category:

Ingredients:  
Ingredients:  
4 cups of cooked Shredded Chicken
4 large Poblano Peppers
4 cloves of garlic
cup of Purple onion
1 can of Corn
1-2 Limes
1 Cup shredded cheese
Panko bread crumbs
Flour
8 eggs
canola oil
salt
pepper
cumin
paprika

Directions:
Directions:
1. If you are making your own shredded chicken, place 3-4 pieces of chicken in a pot with broth, sliced jalapenos, and cumin seeds. Bring to a boil and reduce to simmer, cooking until chicken is cooked through 20-30 min.

2. Preheat oven to 400. Lightly coat poblano peppers in oil and place in the oven. Cook turning peppers every few minutes until the skin on every side is done (About 10min). Bubbles will appear and the skin may turn brown. (Don't overcook the peppers or they will fall apart!) Once the peppers are done take them out of the oven and place them into a ziplock bag for 8min. This will make the skin easier to pill off.

3. Drain the can of corn. Spread onto a sheet of foil with butter, salt, and paprika. Place in oven with poblanos until the corn is cooked to your liking. (I like mine to get a little crispy)

4. Mix shredded chicken, roasted corn, purple onions & Garlic (I like mine raw but you can saute them), lime, cheese, and seasoning in a bowl and set aside.

5. Divide flour, Panko, and beaten eggs into 3 separate bowls/plates.

6. Once the skin on the peppers is removed (don't make yourself crazy just get what you can) make a slice down one side big enough to stuff. Remove the seeds and then stuff with the shredded chicken mixture. Close your peppers up holding it together with toothpicks.

7. Prepare a pan with slightly standing oil at medium-high heat.

8. Dip peppers Flour, Egg, Panko and then place into the hot oil. Cook on all sides until a golden brown.

9. Remove toothpicks and serve with your favorite sauce!! (Hatchgreen Chili, Queso)

Number Of Servings:
Number Of Servings:
4-5 Chili Rellenos
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This dish will make you crazy but it's worth every second! If during the process it looks like everything is falling apart just keep going!!! Once that panko is on and in the oil, everything will be okay :) I've learned the less the peppers are cooked the easier everything is, I like to cook mine just enough to get the skin off but keep them firm.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

2W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!