CHICKEN STUFFED HATCH CHILES (CHILES RELLENOS DE POLLO)
These chiles are stuffed with a spicy mixture of chicken, corn kernels, and queso Oaxaca in a rich and flavorful cilantro cream sauce. Every bite is an explosion of Mexican flavors.
Provided by Yvette Marquez
Categories Main Course
Time 53m
Number Of Ingredients 17
Steps:
- Fire up a comal on the stovetop. Rinse the chiles and pierce each with a knife. Place them on the comal and let them roast evenly. You will have to keep an eye on them, making sure to turn them over until all sides are roasted. When done, the skins should be evenly blistered and mostly black.
- Place roasted chiles into a plastic bag and close the bag. Cover the plastic bag with a kitchen towel. The steam will help the blackened skin to separate. When cool, rub off the blackened skin, careful to keep the stem intact on the chiles.
- Using a small sharp knife, carefully slit chiles open along 1 side. Remove seeds, leaving stems attached. Set aside to fill later.
- Preheat oven to 400 degrees F.
- In a medium saucepan heat oil over medium-high. Add corn; cook and stir 2 minutes. Add chili powder; cook and stir 1 minute.
- Add broth. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes. Remove from heat; cool 10 minutes. Stir in chicken, cheese, egg, salt, and black pepper.
- Spoon ¼ cup of the filling onto each chile pepper.
- In a small saucepan melt butter over medium. Add garlic and cook for 2 minutes, stirring occasionally.
- Add flour, stirring until smooth. Add half-and-half. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in cilantro. Season to taste with salt and pepper.
- Coat a rectangular baking dish with cooking spray.
- Pour Cilantro Cream Sauce in the prepared baking dish. Arrange peppers, filling sides up, in sauce.
- Bake, uncovered, about 20 minutes or until filling is heated through.
Nutrition Facts : Calories 397 kcal, Sugar 5 g, Sodium 907 mg, Fat 28 g, SaturatedFat 15 g, Carbohydrate 16 g, Fiber 4 g, Protein 22 g, Cholesterol 124 mg, ServingSize 1 serving
BACON, CHILE AND CREAM CHEESE-STUFFED CHICKEN BREASTS
Jalapeño poppers are the inspiration for these addictive, crispy baked chicken breasts.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line large rimmed baking pan with cooking parchment paper.
- In 10-inch skillet, cook bacon over medium heat until crispy. Using slotted spoon, transfer to medium bowl. In same skillet, add onion and poblano chile; cook until softened, about 6 minutes. Transfer to bowl with bacon. Let stand 3 minutes. Add cream cheese, Monterey Jack cheese, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; stir to combine.
- Cut pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Stuff each pocket with a quarter of the cream cheese filling (generous 1/4 cup). Press edges of chicken together to seal.
- Pour melted butter into shallow bowl. In another shallow bowl, place bread crumbs. Season stuffed chicken breasts with remaining 1/4 teaspoon each salt and pepper. Dip chicken into melted butter to coat both sides, then dip into bread crumbs to coat completely. Transfer to pan. Bake 20 to 25 minutes or until chicken is no longer pink in center (at least 165°F).
Nutrition Facts : Calories 590, Carbohydrate 24 g, Cholesterol 185 mg, Fat 4 1/2, Fiber 0 g, Protein 48 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 3 g, TransFat 1 g
HATCHET CHILE STUFFED CHICKEN
This is made with Hatch Chiles. I had a block of roasted chiles that had frozen together, and Red Apple Guy suggested chopping the block into smaller pieces... perhaps with a hatchet. Thus, hatchet chiles were born.
Provided by gourmetmomma
Categories Chicken Breast
Time 50m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Saute the onion and garlic in olive oil until soft.
- Add salt, chiles, cumin and oregano to onions and garlic.
- On each chicken breast, place 1/4 of the chile mixture and 1/4 cup cheese. Roll up and secure with toothpicks. Roll the chicken breasts in the corn meal.
- Bake at 375 for 45-55 minutes. Towards the end of cooking --
- Combine remaining peppers, cheese, and sour cream. Cook over low heat until the cheese melts and the sauce is smooth.
- When chicken is done, remove from oven and let rest 5 minutes before serving. Serve with the chile cheese sauce poured over the breasts.
Nutrition Facts : Calories 708, Fat 45.9, SaturatedFat 20.6, Cholesterol 164.8, Sodium 1052.2, Carbohydrate 26.1, Fiber 3, Sugar 5.7, Protein 48.5
CREAMY HATCH CHILE CHICKEN
Hatch chiles are in season for only 8 weeks a year, 10 weeks if the weather is extra warm. Our local markets roast and sell them in 25-lb boxes. We buy 50 lbs every year, package them, and freeze them. This flavorful recipe can be served in tortillas, over rice, or by itself.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
- Melt butter in a pan and saute onion until translucent, about 5 minutes. Stir in corn. Add chiles and sprinkle with chicken bouillon granules and pepper. Stir until well combined. Add chicken and crema; simmer until heated through, about 5 minutes.
Nutrition Facts : Calories 439.7 calories, Carbohydrate 20.7 g, Cholesterol 134 mg, Fat 33.8 g, Fiber 3.3 g, Protein 18.6 g, SaturatedFat 18.9 g, Sodium 304.9 mg, Sugar 8.4 g
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