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Chicken and Mushroom Chile Rellenos

November 23, 2009

I went to Mezcalitos in Oakhurst a while back and had the special, which was a chile relleno with chicken and mushrooms.  When it arrived, I was happy to see that the chile was roasted instead of battered and deep fried, which was never really a turn on to me.  I knew I could replicate it at home and make a pretty healthy dish.  This weekend I attempted it and was really happy with the results.  It was really flavorful and filling, but not heavy or greasy.  These could easily be made vegetarian by replacing the chicken with 2 cups white rice cooked in vegetable stock.  I served these with some refried beans and sauteed vegetables.  It’s a pretty easy recipe, but the peppers do take a bit of work to prepare.  If you have time, it’s worth it!  Serves 4-5.

Ingredients:

8 large poblano peppers

1-2 T vegetable oil

2 boneless, skinless chicken breasts or 2 c rice cooked in vegetable broth

1 large package button mushrooms, sliced

2 t ground cumin

salt and pepper to taste

2 c shredded Monterrey jack cheese

Salsa for serving

Directions:

Rinse and dry peppers and roast them under the broiler until the skins blister (about 10-15 minutes).  Place the peppers in a bowl and cover with plastic wrap or a kitchen towel for 10 minutes to loosen the skins.

Meanwhile, heat oil in a skillet over medium high heat.  Season chicken breasts with salt and pepper and cook through, about 5-7 minutes on each side.  Remove to a plate to let cool.  Place mushrooms in skillet and saute until softened, about 5-7 minutes.  Season with salt, pepper and cumin and stir to combine.

Shred chicken with two forks into 2 bite strips.  Add mushrooms and toss to combine.  Set aside.

Meanwhile, grease a 9″ x 13″ glass baking dish and preheat oven to 350 degrees.   Prepare peppers for stuffing by gently removing the blistered skin.  Cut a slit the length of the pepper and gently open the pepper and remove the seeds, keeping the stem intact, if possible.  Repeat with all peppers.

Add 1 c shredded Monterrey jack cheese to chicken mixture and toss to combine.  Place about 1/2 c of the mixture in each pepper, and place stuffed pepper in baking dish, cut side down.  Repeat with remaining peppers until all the filling is used.

Place peppers in oven and bake for 15 minutes.  Sprinkle with remaining cup of cheese and bake an additional 5 minutes, until cheese is melted and peppers are heated through.  Serve with salsa.

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