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Chiles Rellenos Asado de Pollo y Maíz

Contributed By: shannon, CA | See all of shannon's recipes
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Active Time:  30 Minutes
Total Time:  45 Minutes
  4 servings
A healthy alternative to the typically heavy batter-dipped and fried chile relleno, this savory southern California recipe is bursting with fresh summer flavors while remaining low in carbs. The preparation is relatively simple, with impressive results.
Chiles Rellenos:
4 stuffing chiles, such as wide anaheim or poblano, skins charred and removed
2c shredded chicken
1/2c crumbled añejo or shredded asadero cheese (to taste, depending on whether you prefer a tangy or smooth flavor)
1c roasted corn kernels
1 tbsp oil
1 med sweet yellow onion
1/2 tsp salt
1/2 tsp black pepper
3-4 sprigs fresh thyme, stems removed
4 egg yolks
Roughly a dozen fresh or canned Roma tomatoes, halved
1 med sweet yellow onion
5 cloves garlic, peeled
3 tbsp oil
S & P to taste
3 - 4 sprigs thyme, stems removed
5 - 6 chipotle and/or new mexico chiles, rehydrated and seeds & stems removed
To make the Chile Relleno:

Preheat oven to broil and roast the chiles until skin blackens, making sure to turn frequently. Remove chiles from the oven and place into a brown paper bag. Fold over the ends of the bag to seal, then let sit for five minutes.

Remove chiles from bag and peel the outer skins off, being careful not to tear the flesh of the chile. With a sharp paring knife, make a long slit the length of each chile and then gently remove and discard all of the seeds. Set the chiles aside while you make the filling.

Cut kernels from 2 ears of corn. Heat 4 quart saucepan over medium high heat and roast corn until nicely toasted, then remove. Add oil and diced onion, then saute until translucent.

In a large bowl, combine roasted corn, sauted onions, shredded chicken, and cheese. Toss to cool. Add egg yolks, thyme leaves, salt and freshly ground black pepper. Stuff each of the chiles with the filling mixture until they are very full and then set aside while you make the sauce.

To make the Asado Sauce:

Preheat an oven to 400 degrees F.

Halve the tomatoes* and then place into a stainless steel mixing bowl and combine with the onions, garlic, oil, salt, pepper, and thyme. Turn onto a baking sheet and roast in the preheated 425f degree oven about 15 to 20 minutes or until the tomatoes and onion start to turn black. Remove from the oven and process mixture with the rehydrated chiles in a food processor, working in batches if necessary and adding liquid (either juice from tomatoes, or chicken stock) as necessary. In a 4-quart saucepan heat over medium for about 10 minutes. Reduce heat to low and keep the sauce warm until you're ready to serve.

*If using canned tomatoes, reserve the liquid and add back when blending the sauce.

To serve:

Preheat an oven to 350 degrees F.

Place the stuffed chiles into the oven and roast for 20 minutes or until heated through. Ladle enough of the warm asado sauce on 4 dinner plates to form large pools and then place 1 chile relleno on each plate and serve.

For a vegetarian alternative, simply omit the chicken.

Date Added: 07/31/2009
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