Wednesday, November 5, 2008
Better, Healthier Chili Relenos
I always think about ordering Chili Rellenos at the mexican and tex-mex places we go to. What stops me is that nearly every time I am disappointed.
A few places know how to make them well most do not. Most of the Rellenos you find are sorry deep fired messes.
The best restaurant rellenos I have had recently came at Cylcone Amelias on Shepard in Houston.
But even they can't match my own version ... IHO
6 Pobano Peppers, pick large ones with smooth dark skin as staright as possible for ease of prep.
1 lb cooked shredded chicken, this is a great way to use up leftover roast (or roticery) chicken.
1 med/lg onion chopped
4 jalopaneo peppers, chopped
1/4 lb mushrooms,chopped
1 sm can diced tomatoes, drained reserving liquid
4 cloves garlic, chopped
1/2-1 cup toasted pecans, chopped
1 cup shredded jack cheese
The Poblanos must be first charred all over and then put in a plastic bag or container while hot to loosen the skin. I usually then rinse the skin off in running water. The tops are then cut off and the seeds and membrane removed, if this is not done you will end up with a meal that is hotter then you will like, I promise!
The onion and garlic are browned in olive oil and then the jalopeno peppers and mushrooms added and cooked until softened. I then add the tomatoes and meat and nuts and stir until bubbling hot and thouroly mixed. remove from heat.
As soon as it has cooled enough for you to handle, I mix in 1/2 the cheese.
As much of the mixture as possible is stuffed into the peppers.
The peppers are arranged in a baking dish and the leftover stuffing poured over the top as well as the liquid drained from the tomatoes. The rest of the cheese is sprinked over the top.
Bake at 375 for 30 minutes or until is is bubbling and the poblanos are fork tender.