Category Archives: Chiles Rellenos

Chiles Rellenos de Arroz y Picadillo~ Turkey and Rice Stuffed Poblanos

Sometimes the best recipes are the unplanned ones. It all started when I wanted to test out some Himalayan red rice. I read that it was even better for you than brown rice, but with a milder flavor. So off I went to prepare this rice. I love days like this. After all was said and done, the red rice was delicious. The texture was slightly different from regular long grain white rice and the flavor was much better than brown rice. If I only had to worry about myself for dinner, I would have a bowl of rice with chopped tomatoes, serrano, avocado and cilantro everyday, but that’s not  the case for my better half. His palette has grown  over the years. And he enjoys many different foods, but when it comes down to it, he really is a meat and potatoes guy, through and through. One of his favorite Mexican dishes is chiles rellenos with picadillo. So, after our weekend grilling session, I had leftover turkey burgers and  a few poblano peppers that I charred on the grill. With a few added fresh ingredients to the turkey burgers, I had a full pan of picadillo. I decided not to coat the rellenos with a batter when I stumbled upon a container of homemade Texas style enchilada sauce in my freezer.  So I went the Tex Mex route and with a little prep and cook time, we enjoyed some hearty and delicious chiles rellenos.

Please don’t let preparing several recipes just to put these rellenos together stop you. Get creative with your leftovers. Any leftover meat or veggie filling combined with rice, pasta and cheese would work for this recipe.

 

Chiles Rellenos de Arroz y Picadillo~Turkey and Rice Stuffed Poblanos

Chiles Rellenos con Arroz y Picadillo

 

 

Ingredients

*The recipes for the picadillo, rice and sauce are enough for 6 to 8 large stuffed poblanos. I only had two poblanos at this time and just enough enchilada sauce. 

6 to 8 large poblanos
1 picadillo recipe
1 rice recipe
1 enchilada sauce recipe
2 cups colby jack cheese, shredded
1/2 cup panko bread crumbs
Olive oil
Pepper
Smoked paprika

*Crushed red pepper, optional

Chiles Rellenos

 

Chiles Rellenos

Directions

1. Once you have all of your ingredients ready (peppers, fillings and sauce), you are ready to assemble the chiles rellenos. Preheat oven to 350 degrees F.

2.  To a large baking dish, add 2 cups of enchilada sauce and spread evenly. Fill each poblano halfway with rice first, using the spoon or your fingers to pack it down. Fill the peppers the rest of the way with picadillo and place them in the baking dish with sauce.

3. Pour enchilada sauce over the peppers to cover evenly. Top each with cheese. Spoon on some of the panko bread crumbs. Season with a little pepper, smoked paprika and crushed red pepper. Drizzle with olive oil. Bake for  25 to 30 minutes. Broil the last 30 to 40 seconds to brown. remove from oven and let sit for 10 minutes before serving.  Garnish with green onions and cilantro. Salsa and guacamole on the side.

Tips~ If you have rice and picadillo leftover, you can serve it on the side or freeze for another recipe.

 

Chiles Rellenos

Chiles Rellenos con Arroz y Picadillo

 

Chiles Rellenos

Tips~ To roast poblanos: Place on baking sheet and place under broiler. Broil for 10 to 15 minutes, turning as needed until skins blister on most sides. You can also blister the skins with direct flame of a gas stove. Place in plastic bag or glass bowl, cover or seal until cooled. Peel blistered skins, remove seeds and membranes.

 

Himalayan Red Rice

Himalayan Red Rice

 

Olive oil
1 1/4 cups red rice
1/3 cup red onion, diced
2 cloves garlic, minced
1 jalapeño, seeded and diced
1 teaspoon cumin seeds, crushed
1/2 teaspoon coriander seeds, crushed
1/2 teaspoon oregano, crushed
1 teaspoon smoked paprika
1 teaspoon chile ancho powder
1 large roma tomato, diced
1/4 cup cilantro, plus more for garnish
2 3/4 to 3 cups chicken broth
salt and pepper to taste

 

Himalayan Red Rice

Himalayan Red Rice

 

Directions

1.In a skillet, heat 2 tablespoons olive oil to medium. Add the rice and saute for 5 to 6 minutes. Add the onions, garlic and jalapeño and saute for another 3 minutes.

2. Add the cumin, coriander, oregano, smoked paprika and chile ancho powder. Saute for about 30 seconds to toast the spices. Add the tomato, cilantro and  2 3/4 cup of chicken broth. Bring to a boil, reduce to a simmer. Taste for salt and pepper, cover and continue cooking for 45 to 50 minutes or until all of the broth evaporates.

3.  If rice doesn’t look quite done, add in the remaining broth and continue cooking for a few more minutes. Remove from heat and let stand for 10 minutes. Fluff with fork before serving. Garnish with nore cilantro. Yields 6 servings.

Himalayan Red Rice

 

 

 

Turkey Picadillo

Turkey Picadillo

*In the recipe, I used 2 leftover turkey burger patties(total 1 pound), previously grilled and just chopped them small.

Olive oil
1 small sweet onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and diced
1/2 cup red bell pepper, diced
1 pound uncooked ground turkey, chicken or beef
2 roma tomatoes, diced
1/4 cup water
1/4 cup cilantro
Juice of 1/2 lime
1 teaspoon chile ancho powder
1/2 teaspoon cumin
Salt and pepper to taste
Corn from one ear of corn, about 3/4 cup
1 small zucchini, diced

Turkey Picadillo In the Works

 

Turkey Picadillo

Directions

1.In a skillet, heat 2 tablespoons of olive oil to medium heat. Add the onion, garlic, jalapeño and red bell pepper. Season lightly with salt and pepper and cook for 5 to 7 minutes.

2. Add the ground turkey and season lightly with salt and pepper. Cook for 5 minutes. While the turkey cooks, to the blender add the tomatoes, water cilantro, lime juice, chile ancho powder and cumin Season with salt and pepper, to taste. Blend on high until smooth and add to turkey mixture.

3. Continue cooking for 5 minutes. Add the corn and zucchini and cook for another 5 to 7 minutes. Taste for salt and pepper. Cover and remove from heat.

Turkey Picadillo and Rice Stuffed Poblanos

 

Quick Enchilada Sauce

Quick Enchilada Sauce

Click onto picture to see full recipe for Quick Enchilada Sauce

Chile Relleno de Queso~Cheese Stuffed Green Chiles

Chiles Rellenos, one of my all time favorites. My inspiration for this dish was the delicious cheese I had received from the nice people at Cabot Cheese. Cheese stuffed rellenos are one of the most popular dishes when it comes to Mexican and Tex Mex recipes. For today’s blog post, I was anxious to try out the Smoky Bacon Cheddar Cheese in my relleno recipe. I have prepared many, many rellenos, big and small, baked and fried, you name it. But, I don’t think I have ever stuffed any with all cheddar cheese. Freezing the peppers after you stuff and bread them is one of the best tips I learned along the way. This will pretty much keep you cheese from leaking out while it bakes or fries. So, thanks to the wonderful farmers at Cabot Creamery Cooperative for this tasty twist on chiles rellenos. 

Smoky Bacon Cheddar Cheese, Delicious!
Smoky Bacon Cheddar Cheese, Delicious!
Smoky Bacon Cheddar Relleno in a Fresh Tomato Salsa.
Smoky Bacon Cheddar Relleno in a Fresh Tomato Salsa. Serving chiles rellenos over a red salsa is a more traditional presentaion.

Smoky Bacon Cheddar Chile Relleno

4 large roasted anaheim peppers
4 oz. smoky bacon cheddar
1/2 cup flour, salt and pepper
2 eggs, 1 tablespoon hot sauce
1 cup seasoned breadcrumbs
spray oil, or olive oil

For Salsa
4 large roma tomatoes, chopped
2 to 4 serranos, chopped
1/4 white onion
2 cloves garlic, sliced
salt and pepper to taste
pinch of oregano
olive oil

Simply and fresh ingredients for a delicious cooked salsa.
Simply and fresh ingredients for a delicious cooked salsa.

 

For Garnish
Avocado slices
Thinly sliced onion
Chopped cilantro

For me the best way to roast the green chiles in on the grill. I find that the oven method overcooks them more often than not.
For me the best way to roast the green chiles in on the grill. I find that the oven method overcooks them more often than not.

To roast peppers in the oven, set the top rack 10 to 12 inches from broiler. Turn on high. Place peppers on baking sheet and cook under broiler for 6 to 8 minutes, turning as needed to blister the skins. Place in plastic bag or glass bowl and cover to steam. Let them cool.

Roasted and peeled green chiles, know as Anaheim, New Mexico, Hatch Peppers or Chile Chilacas
Roasted and peeled green chiles, know as Anaheim, New Mexico, Hatch Peppers or Chile Chilacas

Directions

1. Carefully peel the blistered skins off of the roasted green chiles. Cut a T shape up near the base of the pepper and remove the seeds and membranes as best you can. Careful not to tear the pepper too much when removing the membranes. If they tear, the freezing step will help keep them from opening up while cooking. Cut the cheese to fit inside the peppers, but making sure they will close.

2. Set up breading station. It’s best to use a shallow dish, such as a pie plate for breading. In one, add the flour, salt and pepper. In second dish, whisk eggs with hot sauce. In the third add the seasoned breadcrumbs. I actually used cornflake crumbs on this day.

3. Using both hands, dredge through flour, then into eggwash and finally coat with breadcrumbs. Use your hands to coat evenly. This is not my favorite job, but it’s the only way. Transfer peppers to a plate and freeze for 1 to 2 hours. 

4. To cook peppers, you could shallow fry them until crisp and golden brown or you could bake them on a sprayed sheet pan in a preheated 425 degree oven for 15 to 18 minutes. If you bake them, spray the tops of peppers with oil before baking to crisp up the tops. I baked them on this day.

5. For salsa, add all ingredients, minus the oil to the blender. Add just enough water to help salsa blend easier. Blend until smooth. Pour into a skillet that has been preheated  at medium with 1 tablespoon of olive oil. Cook the salsa for 6 to 8 minutes, taste for salt and pepper. Add warm salsa to serving plate and top with chile relleno. Garnish with avocado, onion and cilantro. Yields 4 servings.

For today's chiles rellenos, I am using the smoky bacon cheddar from cabot.
For today’s chiles rellenos, I am using the smoky bacon cheddar from cabot.
A wide shallow dish, such as a pie or cake pan works best for breading.
A wide shallow dish, such as a pie or cake pan works best for breading. I like to add a few extra spices to my breadcrumbs, such as garlic, smoked paprika and cayenne.
Seriously, the breading step is the most tedious part of this whole recipe. But it's so worth it!
Before baking. Seriously, the breading step is the most tedious part of this whole recipe. But it’s so worth it!
None of the rellenos leaked out any of the cheese. Freezing them is key to this.
After baking. None of the rellenos leaked out any of the cheese. Freezing them is key to this.
Serve  relleno with warm corn tortillas.
Serve relleno with warm corn tortillas.
A variation is to garnish rellenos with your favorite salsa and crumbled bacon.
A variation is to garnish rellenos with your favorite salsa and crumbled bacon.
Smoky Bacon Cheddar Rellenos.
Smoky Bacon Cheddar Rellenos.

Garnished with a Smoked and Grilled Pico de Gallo Salsa. Click onto picture to see full recipe.

 

Chiles Rellenos de Pollo (Chicken, Jalapeño and Cheese Stuffed Poblanos)

One of my great finds at the farmers market a few weeks ago were these beautiful, hearty, red poblano peppers. I knew as soon as I saw them, they would become a Chile Relleno recipe. I just couldn’t see blending them up into a salsa recipe and not really enjoying it’s full flavor. I found myself with a few chicken breast, cheese and jalapeños in escabeche (pickled), so rellenos for dinner it was. Instead of the traditional egg batter that my mom used to prepare for rellenos, I decided to go with some seasoned homemade breadcrumbs I had in my freezer. And instead of frying them, I baked them instead. I have prepared many breaded recipes in the oven with great success. The results are a crispy and crunchy finish without all the extra oil. The filling was inspired by these great chicken tostadas we used to enjoy on our family trips to Monterrey. Tender, shredded chicken, mixed with Mexican crema, pickled jalapeños and brine. Can’t forget the jalapeño brine, it adds great acidity! The creamy guacamole was perfect too!

Chicken Stuffed Poblanos/Chiles Rellenos de Pollo
Chicken Stuffed Poblanos/Chiles Rellenos de Pollo
So lucky to find these beautiful red poblanos at the farmers market.
So lucky to find these beautiful red poblanos at the farmers market.
Roasted red and Green Poblanos
Roasted red and Green Poblanos

Ingredients
5 large poblanos, red or green
2 large boneless chicken breast (about 1 pound)
olive oil
1/2 cup diced red onion
2 cloves garlic, minced
2 large pickled jalapeños, seeded and minced,
1/3 to 1/2 cup mexican crema or sour cream
Juice of 1/2 lime
2 tablespoons pickled jalapeño brine
salt and pepper, to taste
8 thin slices of deli ham
4 to 6 oz. asadero or mozzarella cheese, shredded or sliced into thin strips

Saute of red onions, garlic and pickled jalapeños
Saute of red onions, garlic and pickled jalapeños
Chicken and Jalapeño Filling for Rellenos
Chicken and Jalapeño Filling for Rellenos
Chicken and Jalapeño Stuffed Poblanos
Chicken and Jalapeño Stuffed Poblanos

For Breading
2/3 cup flour
salt and pepper
2 large eggs
1 tablespoon hot sauce
2 cups seasoned breadcrumbs

*For Homemade Breadcrumb recipe, go to the end of this post

Homemade breadcrumbs are easy to make and great stored in your freezer for a variety of recipes.
Homemade breadcrumbs are easy to make and great stored in your freezer for a variety of recipes.
Rectangular baking pans work best for me when it comes to breading.
Rectangular baking pans work best for me when it comes to breading.

Directions

1. Preheat broiler on high for 5 minutes. Line a baking sheet with foil paper, add the washed poblanos. Broil the peppers for about 20 minutes, turning peppers and rotating pan halfway through cooking time. Never leave the broiler unattended. Remove peppers, transfer to a plastic storage bag and let steam and cool.

2. In a pot, cover chicken with water. Add 1/2 teaspoon of salt. Bring up to a boil, reduce to a simmer and cook for 40 minutes or until chicken is tender. Let cool in the poaching liquid while you prep.

3. Add one tablespoon of olive oil to a saute pan. Add the red onions and garlic. Season lightly with salt and pepper and cook for 6 to 8 minutes. Add the minced pickled jalapeños, stir and remove from heat.

4. Remove the chicken from poaching liquid and shred finely. In a bowl, combine the chicken, sauteed onion/mixture, crema, lime juice, jalapeño brine, salt and pepper (to taste). Remove blistered skins, stems and seeds from poblanos. Try not to tear the pepper too much. Preheat oven to 350 degrees F.

5. Set up breading station. I find that a rectangular shallow dish works best. Combine the flour, with salt and pepper in one. Whisk the eggs with hot sauce in number two. Add the seasoned breadcrumbs to number three.

6. Open up the roasted poblano pepper, layer 2 slices of ham across, leaving a small border all the way around. Spread out some of the chicken mixture. Add some cheese  over chicken, roll gently, but as tight as you can. Once they are all filled, dredge in flour, dip in egg then coat with breadcrumbs. Transfer to a lined baking sheet that has been drizzled with oilve oil. Place seam side down. Drizzle a little more olive oil over top of peppers. Bake for 30 minutes, move up to broiler and broil for 1 more minute. Remove from oven and let stand for a few minutes before serving. Yields 4 servings. Serve with rice and your favorite guacamole or salsa for topping. 

Oven Baked Chicken and Jalapeño Stuffed Poblanos
Oven Baked Chicken and Jalapeño Stuffed Poblanos
Chicken, Jalapeño and Cheese Poblano
Chicken, Jalapeño and Cheese Poblano
Chicken, Jalapeño and Cheese Stuffed Poblano
Chicken, Jalapeño and Cheese Stuffed Poblano

Seasoned Homemade Breadcrumbs Recipe

Ingredients

8 stale bolillos, sliced into 1 inch pieces
Olive oil
Salt
Pepper
Garlic powder

2 teaspoons annatto powder
2 teaspoons smoked paprika
1 1/2 teaspoons crushed oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon vinegar powder, optional
1/2 teaspoon chipotle powder or cayenne
More salt and pepper to taste

Drizzle with oil and season lightly with salt, pepper and garlic powder. Bake in preheated 400 degree oven for 20 to 25 minutes, turning halfway through cooking time. Remove from oven and let cool completely.

In two batches, add half of the croutons to the food processor. Divide the spices in half, add to bread. Process by pulsing at first. Process until you get fine breadcrumbs. Spread out onto lined baking sheet and let them dry overnight before storing in a freezer bag (in the freezer) until ready to use. Yields about 4 cups.

Chicken, Jalapeño and Cheese Poblano
Chicken, Jalapeño and Cheese Poblano
Chicken, Jalapeño and Cheeese Poblano
Chicken, Jalapeño and Cheeese Poblano