Chicken and Cheese Chile Rellenos


I made a lot of food lately, so it’s been hard to keep up with my posts. More food and less writing. I had a fridge full of leftovers and craved some Chile Rellenos.

I made this chicken the day before by baking 3 chicken breasts, covered in a red guajillo sauce then tearing it apart with two folks, shredding it. You can get some of the same flavor by baking chicken at 375 covered in an enchilada sauce. You could even use a store bought cooked rotisserie chicken. See my guajillo sauce receipe.
So you need:

  • 3-4 large Pasilla chiles
  • 1/2 pound queso fresco
  • 2-3 cups of shredded chicken
  • 2 eggs
  • flour
  • breadcrumbs
  • oil

Prepare a pan with light olive oil. Grill/Char the chiles on both sides. Cook skin a little. Remove from heat and wrap for a few minutes. Cut tops off chiles and remove seeds.

Stuff peppers with cooked chicken,cheese, chicken and then cheese. Beat 3 eggs and coat the outside of the peppers with the egg wash. immediately put into flour dish, cover lightly, back to egg and then to breadcrumbs for an extra crusty texture,

Heat pan with olive oil and place chiles inside, Cover and cook each side evenly. Brown each side until finish, total cook time – 15 minutes,

For the sauce I useda few leftovers. The rest of the guajillo sauce and a pico de gallo. I added equal portions and cooked together until reduced,

  • Garlic
  • Onion
  • Tomato
  • Cilantro
  • Jalapeno
  • Guajillo sauce
  • Salt, Pepper

Cook ingredients together, remove from heat and pour over chicken chile rellenos.





Chile Chicken and Rice Soup


Wanting to make a nice soup, I thought about the ingredients I had in my fridge. I chose to make a chicken, chile and rice soup. I started with the simple ingredients

  • 3 Roasted Pasilla chiles, diced
  • 5 pcs Garlic, diced
  • 1/2 Onion, diced
  • 1 Yellow Bell Pepper (raw), Diced
  • 2 cups of chicken stock
  • 4 cups of water
  • 1/4 cup tomatillo sauce, chile verde sauce
  • 1/2 cup wild rice
  • pre-cooked chicken in sauce

I started with a little olive oil, added the garlic, onion and yellow peppers. Then the roasted pasilla chiles, cook for a few minutes then add chicken stock and water followed by your green tomatillo sauce. Let boil and add rice.

Once the rice is cooked, add the chicken and reduce to heat. Let cook for a couple minutes until flavors combine.

Makes 10 cups of soup.






Brown Sugar Spice Pork Belly Bacon


I love pork belly and when I saw this slab, I thought BACON. I purchased a 2 pound slab and added the following:

  • 2 pound pork belly slab
  • 1/4 cup brown sugar
  • cayenne
  • five spice
  • 1 1/2 cup Sprite

Heat oven to 375 degrees. Place pork belly in pyrex baking dish, pack sugar on top and bottom. Add cayenne and five spice powder. Place in oven and cook for 30 minutes.

Add sprite covering the pork belly and return to cook for another hour or until Pork Belly falls apart. Slice and refry strips of pork belly like bacon.




Mini Quiche

Baby Quiches. Best new idea in my kitchen. All you need is a cupcake pan and these ingredients:

  • 6 eggs
  • 1/4 cup milk
  • diced jalapeo
  • diced onion
  • diced red pepper
  • small piece of cheese (I used asaigo)
  • shredded cheese for the top
  • Salt, Pepper, Cayenne

Pre-Heat oven until 375 degrees. Mix ingredients in bowl, spray cupcake pan with non-stick spray and fill 3/4 full. Cook for 15 minutes, until you can poke with a fork and tell the eggs have formed. 20121014-205855.jpg


Beef and Cheese Mini Pepper Poppers


I saw these cute little yellow bell peppers and thought they could make a good appetizer, the more I thought about it – the more I wanted to do it.

I actually prepped these the night before, so I could just heat them up and serve.

  • 8-10 mini bell peppers and/or jalapenos
  • Ground Beef
  • Cayenne, Salt, Pepper, Cumin, Garlic Powder
  • Shredded Cheese

Cut the peppers lengthwise and remove seeds. Placed in oiled baking dish or tray. Pan cook ground beef with spices until done. Remove and full each bell pepper cup and top with shredded cheese. Cook for 15 minutes until cheese has melted.

Serve with sour cream, guacamole or salsa. Or all three!