Chile Rellenos are one of the best known & cherished Mexican dishes. Translated, Chile Relleno means ¨stuffed chili¨but to me, pretty much heaven on a plate. Traditionally these babies are roasted Poblano peppers, filled with cheese, beef or pork & then battered & fried. Today this simple man`s plan to healthier eating is a lighter take on this classic but trust me, you`ll not be left wanting! Actually I think I like this version more. What I have for you are Chicken & Chorizo Chile Rellenos.
To me the traditional batter kind of dulled or covered up the other flavors not to mention adding a lot of unneeded carbs, fat & calories so I left this step out. By doing so this also became a gluten free dish for anyone with those sensitivities. Additionally I used lean chicken breasts & turkey chorizo for stuffing instead of traditional pork, again to lighten up the dish. Let`s get started & I`ll explain what else I did along the way.
Here`s what you`ll need for your Chicken & Chorizo Chile Rellenos:
Makes 8 Chile Rellenos
Poblano Peppers- 8 large
Chicken Breast- 2lbs skinless & boneless
Mexican Turkey Chorizo- 1lb
Jack Cheese- 6oz grated
Sweet Corn- 1 15oz can undrained
Tomato- 2 cups chopped
Jalapeño or Serrano Pepper- 1 seeded & chopped
Cilantro- 4 Tablespoons chopped plus extra to garnish
Onion- 1 thinly sliced
Lime- 1 large or 2 small juiced
Paprika- 2 teaspoons
Cumin- 1 teaspoon
Garlic Powder- 1 teaspoon
S & P
The 1st step is roasting the peppers so we can remove the tough outer skin. you can do this under a broiler or over the flame on your stove top. Roast until blackened & well charred on all sides.Once nice & charred remove to a paper bag or bowl with a lid. Closer up & let those puppies steam for about 10 minutes. Under cool running water peel the skin off. They come off really easily. Make a small cut vertically & remove the seeds.Chop up your chicken into relatively small pieces & season with salt, pepper, paprika, cumin & garlic powder. Squeeze the lime juice over the top, mix thoroughly & let marinate for a few minutes.Heat a large skillet over medium heat add the chorizo & cook until browned breaking it up into small pieces. Remove to a plate or bowl.Add a splash of olive oil to the same skillet & add the seasoned chicken. Cook 5 minutes until almost cooked through.Now add the onion & give a stir to combine. Cook another 2-3 minutes until they start to soften.To the skillet add back the cooked chorizo. Stir well to combine & cook 2 more minutes. remove the pan from heat & let cool a few minutes.Preheat your oven to 400 degrees. line a baking sheet with foil for easy clean up. Stuff poblano`s with the chicken chorizo mixture.Top with the grated cheese. I also added a little of my Salsa de Chile de Arbol because I like the extra heat but this is totally optional. Bake for about 10 minutes until the cheese has melted & the chile`s are heated through.
You`re ready to serve. I made a quick fresh tomato salsa as well as a sweet corn puree that are completely optional but added some fabulous extra layers of flavors to the dish. For the salsa simply add 2 cups of chopped tomatoes, a seeded jalapeño or serrano pepper, 1/4 onion, 4 Tablespoons of cilantro, juice of 1/2 a lime, a touch of salt & 1/4 cup of water to a blender cup. Blend until your happy. I loved the silky smooth corn puree here. The corny sweetness really contrasted & complimented the spice of the salsa & poblano chile. Again with the blender I added 1 can of undrained yellow corn & processed, then poured through a fine mesh strainer to remove any solids.
Enjoy your Chicken & Chorizo Chile Rellenos!!