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Chicken Rellenos Recipe

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Tim OBrien


Green Chile Champagne Sauce

18 poblano chilies, roasted over flame, skinned and de-seeded. Chopped.
3 lbs frozen green chilies from Hatch NM. I like the already chopped ones.
Choose desired heat for chilies.
12 T butter (yes 12)
1 large onion finely chopped
3 c chicken broth
3 c heavy cream, scalded
2½ c champagne or prosecco (drinkable so you can inhibe the rest)
Salt to taste

Heat 6 T butter and saute onions in large saute pan 4 to 5 minutes.
Add chilies and saute for 3 minutes more.
Pour into large mixing bowl and blend with small amount of chicken broth till smooth with immersion blender stick.
Heat the rest of the butter in saute pan and return chili mixture to pan.
Saute for 5 minutes stirring occasionally.
Add remaining chicken broth and cook for 4 minute or so.
Add cream and champagne. Adjust with salt to taste.

This recipe base comes from Josefina Howard's '©Rosa Mexicano'
Page 121 'Chile Poblano Sauce'.
I found this book in a used book store for $4.95. The book is an amazing read.
I modified the quantities and methods slightly for my purposes.

Rincon Del Oso Green Chile Sauce

6 T butter
6 T flour
1 T finely diced onions
2 1/2 c chicken broth
4 c green chiles chopped
1 t salt

Melt butter in medium saucepan.
Add flour and stir with whisk for 2 minute (light roux)
Add onions and chicken broth. Whisk for 5 minutes.
Add green chiles and simmer on low for 10 minutes.
Add more broth if too thick.
Adjust for salt.

Triple recipe for Chicken rellenos.

This recipe is from '©Santa Fe Recipe' page 219.

I spent a lot of 1993 and 1994 in Albuquerque NM. Fell in love with NM green chiles. This cookbook was found in a small bookstore where they invited you to copy a recipe on a recipe card, take it home, try it, and then come back and buy the book. Worked. I bought three: 'Santa Fe Recipe', 'Taos Recipe', and 'The Whole Chile Book'.

Chicken Rellenos

2 1/2 lbs chicken tenders
3 eggs
1 c milk
2 c flour
2 c yellow cornmeal
1 c vegetable or olive oil
6 c green chile sauce (Rincon Del Oso Green Chile Sauce or Green Chile Champagne Sauce)
2 c cotija cheese grated
2 c Mexican blend or Monterey Jack shredded

Heat oven to 350 F.
Wash and dry chicken tenders
Put a lineup of flour, egg/milk wash and cormeal together. (Three shallow bowls)
Flour each chicken tender, dip in egg wash, then cover with corn meal. Place on plate.
Heat oil to medium high in saute pan.
Saute each tender, place on paper towel to drain.
When all are sauteed (just a nice light brown color) get a couple of 9x9 or 8x13 glass baking pans, greased.

Put down a layer of sauce, then a single layer of tenders. Cover with coitija cheese. Cover with another layer of green chile sauce. Cover that with layer of Mexican blend or Monterey Jack.

Bake 45 minutes. Increase oven temp to 375F. Bake for 15 more minutes.

Serve with white rice.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This recipe was founded upon a recipe from '©Santa Fe Recipe' Guadalupe Cafe page 120. Highly modified to make construction easier. I used to use chicken breasts but the family decided tenders were better. Two tenders with a mess of sauce is about right for a serving with a scoop of white rice.
The original Guadalupe Cafe dish is great but I like my version better with the Champagne Green Chile Sauce.
Freezes well.




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