Chiles Rellenos and Black Beans and Rice
We canceled our cable service last year and I’ll admit that sometimes I miss it. Mainly when I just want to lie on the couch and watch pointless TV—with six channels, there’s rarely anything good on. But back when I had channels like HGTV, Food Network and TLC, I could usually rely on finding something at least watchable.
Although there always were a large number of chefs on Food Network that I just didn’t care for. I certainly don’t miss the semi-homemade show, or Emeril or Paula Dean even. But for the most part, the chefs on PBS are pretty wonderful.
There’s Ming Tsai, a man I would watch explain how to program a rice cooker, and Lidia’s Italy, where she’s always making something that looks fantastic. And then there’s Rick Bayless. Watching Rick Bayless cook always makes me hungry, and the other night after watching his show, I actually got online to price plane tickets to Chicago just so I could eat at his restaurant.
Airline tickets are stupid expensive right now, so I decided to just make myself some chiles rellenos. And they were fantastic. Perhaps not Rick Bayless fantastic, but still very good.
Eric added this recipe to our Epicurious.com recipe box a while back, but we never made the dish. It was surprisingly tasty considering how easy it was to make.
The peppers are stuffed with chicken and cheese. You can use leftover chicken or meat from a prepared rotisserie chicken or you can just poach some chicken breasts earlier in the day, which is what I did.
I paired this with black beans and rice, which was what Neko had for dinner. Even though the chile was totally mild, the girl is a bean fiend. Add in rice and Greek yogurt on top and she was content with her meal.
Chiles Rellenos with Chicken
adapted from Epicurious.com
4 medium poblano chiles
1/2 large onion, finely chopped
1 Tablespoon olive oil
1/4 cup water
1 tomato, diced
1 cup chopped cooked chicken
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup crumbled queso fresco (or shredded Monterrey jack)
Roast chiles on a comal, over an open flame or under the broiler, turning until the skins are blackened and blistered all over. Put the chiles in a paper or plastic bag, seal and let sit for 20 minutes.
Preheat the oven to 350 degrees.
Heat olive oil in a large skillet over medium heat. Add onions and saute until translucent, about 4 minutes. Add the water and cook, scraping up any onion that is stuck to the pan. Cook until water is evaporated, about 5 minutes. Add tomatoes and cook for another 4 minutes, then remove from heat.
Add chicken, salt and pepper to the onion/tomato mix. Allow the mixture to cool until it is room temperature, then stir in the cheese.
Rub the skins off your poblanos. Cut a lengthwise slit in each chile and remove the seeds and membranes.
Stuff the chiles with the chicken/cheese mixture. You can try to keep the chile mostly intact. I just end up flattening them, filling them and rolling them. I hold them together with a toothpick if I need to.
Place the stuffed chiles in a baking dish and cover with foil. Bake for 30 minutes, or until the cheese is melted.
Serve with sour cream (or Mexican crema or Greek yogurt) and salsa for topping.