Your Life A to Z Recipe: Tuesday, February 4th, 2014: Smoked Chicken Chile Rellenos

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by Chef Jeff Smedstad of Elote Café

azfamily.com

Posted on February 4, 2014 at 7:10 AM

Updated Wednesday, Feb 5 at 11:53 AM

Your Life A to Z Recipe: Tuesday, February 4th, 2014

By: Chef Jeff Smedstad

Smoked Chicken Chile Rellenos with Roasted Tomato Pipian

Makes 4

4 roasted peeled and seeded Poblano chiles

Ingredients (for Filling):
2 cups smoked shredded chicken chopped
2 cups diced carrots
2 cups sliced mushrooms
1 cup diced onion
2 tsp cumin
2 tsp coriander
2 cups shredded cheddar cheese
salt to taste
canola oil as needed

Procedure:
In a large saute pan using enough oil to coat the vegetables over medium high heat cook carrots , onions and mushrooms until lightly browned then add cumin and coriander mix well then add chicken and take off the heat, season with salt to taste and cool this mixture then stuff with the cheese into chiles and set aside or refrigerate while making the sauce when ready,  heat an oven to 350 put the chiles with some sauce into a casserole and bake for 30 to 40 minutes or until hot all the way through. Garnish with pumpkinseed crema toasted pumpkinseeds and fresh lettuce, onion and tomato. Serve while hot.

Pipian

Ingredients:
1/4 cup olive oil
1/4 cup chopped onion
4 cloves garlic
1 sliced jalapeno
1 roasted seeded and peeled poblano chile chopped
4 tomatoes charred in a dry skillet
4 cups chicken stock
1/3 cup toasted pumpkinseeds
1/4 cup toasted sesame seeds
1 bay leaf
1 tbsp oregano
1 tsp coriander
1 tsp salt

Procedure:
In saucepan over high heat add the oil then onion garlic and jalapeno cook until well browned then add remaining ingredients and simmer over low heat for 20 minutes let cool then puree until very smooth.

Pumpkinseed Crema

Ingredients:
1 cup sour cream
2 tbsp pumpkinseed oil
2 tsp sherry vinegar
pinch of salt

Procedure:

Stir together and reserve.

 

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