Deconstructed Chili Relleno’s with shredded chicken
I love unique interpretations of chili rellenos!
I am not fond, however, of the deep fried, beer batter-dipped original version. Thus, I have made it my mission to reinvent this super tasty Mexican dish. I discovered out of the box versions of these in Carefree AZ years ago and have been experimenting ever since. This wonderful restaurant in near the Boulders Resort had them stuffed with feta cheese and walnuts and another one with shredded pork and mozzarella. Game on!
This is such an easy dish and is impressive for a dinner party or family gathering.
The roasting of the peppers is perhaps the most difficult aspect of pulling off this dish. You can roast them on the grill, on direct flame if you have a gas stove or in the oven. Regardless, all you need are lovely charred poblano peppers. 🙂
In winter months, I like roasting them in the oven because it helps heat the house! In warmer months, I use my gas stove or grill so as to not heat up the house.
Once blistered, place them in a ziplock bag for about 30 minutes to help steam off the peel.
At this point, you can return them to the bag and put them in the fridge until you are ready to assemble the dish.
Deconstructed Chili Rellenos
Equipment
- Crockpot
Ingredients
- 2 large Chicken breasts Boneless and skinless
- 1 packet Taco Seasoning
- 1 cup Beer or chicken broth
- 4 large Poblano peppers
- 8 oz Cream cheese
- 1 cup Shredded mild cheddar cheese
- 1/2 cup Sour cream
Instructions
- Sprinkle half the packet of taco seasoning in the bottom of the crockpot dish. Lay the chicken breasts on top of the seasoning and sprinkle the rest on top of the chicken breasts. Add the beer and cook on low for 8 hours. Shred chicken using two forks. Do NOT strain the cooking liquid from the chicken.
- Roast the peppers in a 400 degree oven for 15 – 30 minutes until the skin is charred all over. They can also be roasted on a gas stove open flame or a grill.
- Place roasted peppers in a ziplock baggy for at least 30 minutes to steam. Remove charred peel from peppers. Using your finger, slice each pepper down one side and carefully remove the stems and as many seeds as possible.
- Cut the block of cream cheese into 4 rectangles. Take each one and roll it into the shredded cheddar cheese pressing firmly to ensure adhesion.
- Place a log of cream cheese into each of the peppers and place them cut side down in a baking dish. Cover them with the enchilada sauce and spread the shredded chicken over them. Cover the dish with tinfoil and bake in a 350 degree oven for 30 minutes.
- Remove the foil and add the rest of the shredded cheddar. Return to the oven for 5 more minutes to melt the cheese.
- Serve with a dollop of sour cream and pickled jalapenos if desired.
