I’ve been trying to break away from my Italian food tendencies and today at Le Cordon Bleu was the perfect day. In my cuisine across cultures class we have been making up all different ethnic foods and today we made Chile Relleno. When I go out to eat at Mexican restaurants I tend to order the same things- enchiladas or fajitas. I never order the Chile Relleno because I tend to steer clear of fried foods. This dish however, was quite yummy.
There are many different combinations that can be used to fill the pepper. You can use a beef or pork base, but we chose to use chicken.
My classmate Joann is Mexican and she shared the way her family makes Chile Relleno. It was fun to get her input and see the different ways a relleno recipe can evolve. She even made a delicious Mole for us to try.
If you are feeling a little adventurous in the kitchen today- give these a try!
3 oz boneless skinless chicken thighs, 1 Tbsp vegetable oil, 3 Tbsp yellow onion sliced, 2 cloves minced garlic, 1/2 roma tomato diced, 1 tsp oregano, 1 pinch cumin, 1 1/2 oz monterey jack cheese
1 Poblano chili, 1/2 cup flour, 1 tsp salt, 3 egg whites beaten until whip like texture
Season the chicken with S&P and in a sauté pan heat oil. Saute the chicken until it’s lightly browned. Add the onion and garlic and cook until the chicken is completely done (165 degrees) and the onion is lightly colored. Add the tomato, oregano and cumin. Hold this filling on the side.
Roast the chili until blackened lightly. Seal in plastic wrap to allow to steam for 15-20 minutes. When done, remove and carefully peel. Cut a small slip in one side and remove the seeds. Fill the chili with the chicken mixture and cheese. Mix flour and salt. Dredge the chili in flour then dunk in the egg whites. Cook in 375 degree oil until light golden brown. Serve over Mole or sauce of your choice.