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
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,
- Guajillo sauce
- Salt, Pepper
Cook ingredients together, remove from heat and pour over chicken chile rellenos.