This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Yield: 1-2
Brian Carson
Chef
01:35
Prep
01:15
Cook
02:50
Total Time
Ingredients & Directions
Directions
Tomato Sauce
3 tablespoons
Canola oil
1 cup
White onion, diced small
4 tablespoons
Garlic, minced
2 cups
Fresh tomatoes, diced small
4 tablespoons
Lime juice
1/2 teaspoon
Salt
- In a small saucepan, heat oil over medium-high heat.
- Add onion and sauté onion for 3-5 minutes or until onion is transparent.
- Add garlic and stir, cooking for another 1-2 minutes.
- Stir in tomato and lime juice and cook for 8-10 minutes, stirring frequently.
- Season, to taste with salt and pepper.
- Set aside until ready to serve.
Chicken Chili Rellenos
4
Poblano peppers, medium/large sized; whole, roasted, and peeled
2 cups
2 cups
Fresh mozzarella cheese, shredded small
1/2 teaspoon
Salt
3 large
Eggs, yolks and whites separated
3 1/4 tablespoons
All-purpose flour
2 cups
Canola oil
1/2 cup
cilantro, chopped
- On a clean cutting board, lay poblano peppers flat, cut slit on one side of each of the peppers and carefully remove as much of the seeds as possible without ripping the peppers.
- In a small bowl, mix together the shredded chicken, salt and mozzarella.
- Fill each deseeded poblano pepper until about 75-80% capacity; being careful not to widen slit or tear the peppers; use toothpicks to seal if needed; set aside until ready to fry.
- Make an egg batter by placing two medium sized mixing bowls on counter and add egg yolks to bowl 1and egg whites into bowl 2.
- Pour flour into bowl 1 and mix with whisk until well integrated.
- Whisk egg whites until egg whites create peaks, and slowly fold whisked whites into bowl 1 using a rubber spatula.
- Preheat a deep 12” cast iron skillet over medium-high heat for 2 minutes.
- Carefully take stuffed peppers and dip into egg batter, fully coating each pepper.
- Pour oil into skillet and then carefully lower battered peppers into hot oil; cook for 2-3 minutes on each side, ensuring a golden brown exterior
- Remove from pan and drain on paper towels.
- Serve with fresh tomato sauce and chopped cilantro.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Chicken Chiles Rellenos
Brian Carson
Chef
Yield: 1-2
01:35
Prep
01:15
Cook
02:50 Total Time
Ingredients
Directions
Tomato Sauce
3 tablespoons
Canola oil
1 cup
White onion, diced small
4 tablespoons
Garlic, minced
2 cups
Fresh tomatoes, diced small
4 tablespoons
Lime juice
1/2 teaspoon
Salt
- In a small saucepan, heat oil over medium-high heat.
- Add onion and sauté onion for 3-5 minutes or until onion is transparent.
- Add garlic and stir, cooking for another 1-2 minutes.
- Stir in tomato and lime juice and cook for 8-10 minutes, stirring frequently.
- Season, to taste with salt and pepper.
- Set aside until ready to serve.
Chicken Chili Rellenos
4
Poblano peppers, medium/large sized; whole, roasted, and peeled
2 cups
2 cups
Fresh mozzarella cheese, shredded small
1/2 teaspoon
Salt
3 large
Eggs, yolks and whites separated
3 1/4 tablespoons
All-purpose flour
2 cups
Canola oil
1/2 cup
cilantro, chopped
- On a clean cutting board, lay poblano peppers flat, cut slit on one side of each of the peppers and carefully remove as much of the seeds as possible without ripping the peppers.
- In a small bowl, mix together the shredded chicken, salt and mozzarella.
- Fill each deseeded poblano pepper until about 75-80% capacity; being careful not to widen slit or tear the peppers; use toothpicks to seal if needed; set aside until ready to fry.
- Make an egg batter by placing two medium sized mixing bowls on counter and add egg yolks to bowl 1and egg whites into bowl 2.
- Pour flour into bowl 1 and mix with whisk until well integrated.
- Whisk egg whites until egg whites create peaks, and slowly fold whisked whites into bowl 1 using a rubber spatula.
- Preheat a deep 12” cast iron skillet over medium-high heat for 2 minutes.
- Carefully take stuffed peppers and dip into egg batter, fully coating each pepper.
- Pour oil into skillet and then carefully lower battered peppers into hot oil; cook for 2-3 minutes on each side, ensuring a golden brown exterior
- Remove from pan and drain on paper towels.
- Serve with fresh tomato sauce and chopped cilantro.
