4 March, 2019
It’s been a minute since my last blog! I’ve so busy lately, I have been doing mostly quick recipes for Instagram (@marisolcooks) But spring will be here soon and I’m looking forward to all the beautiful and colorful produce spring has to offer. I can’t wait for the Farmers market, strawberry picking, and I’m also planning on bringing my herb garden back to life. Well, it is freezing right now but here in crazy Texas weather, that can change overnight. Literally. Better be prepared.
Today, I am sharing a recipe that is very close to my heart (and belly) Chiles Rellenos! I love Chiles Rellenos, so many great memories of me and my mom in the kitchen, also my sisters, my aunts, maybe a cousin or two. Yes! We would make chiles
Anyway, this is not that recipe but… bear with me, (did you see that coming?) because, this is my way to make them. It’s easier, lighter, and equally delicious. I stuff the peppers with chicken and cheese, then I let them simmer in a delicious and comforting tomato sauce and finish them with a big drizzle of Mexican cream. Sounds amazing right? it is!
Start with 3 to 4 poblano peppers. I don’t have a gas stove so I went to my patio and chard the skin of the peppers on the side burner of my grill but if you do, crank the heat up and arrange the peppers on the open flame. You can also do it under the broiler. Place the peppers on a foil-lined baking sheet and move the oven rack to the highest position. Flip the peppers over once or twice to evenly chard the skin. Most of the skin of the pepper should turn black. It happens fast so, keep an eye on them.
After the peppers are done, transfer them to a small bowl and cover with cling wrap, make sure it is well sealed. This will make the peppers sweat and it will be easier to remove the skin. Let them rest for about 5 minutes. Meanwhile, prepare the tomato sauce. You can find the recipe for my Basic Tomato Sauce, here.
After five minutes, take the peppers out and start removing the skin. You can do it with your hands or you can do it using a spoon. If you feel the peppers are very soft, then it’s better doing it with your hand, if the pepper is too soft it could break easily. Remove as much of the skin as you can, It doesn’t have to perfect, just delicious.
In a small bowl combine 2 cups of cooked chicken (rotisserie works best), 1 cup shredded Monterrey Jack cheese and 1/4 cup fresh, chopped cilantro. Season with salt and pepper and mixed well.
Evenly divide the chicken mix and stuffed the peppers with it.
Place the peppers in the simmering sauce and cover. Let them cook for about 5-8 minutes or until the cheese is melted.
Spoon some of the sauce on top of the peppers while they’re cooking.