Chiles Rellenos with Chicken
Chiles Rellenos with Chicken takes around 1 hour and 45 minutes from beginning to end. This recipe serves 8. One serving contains 346 calories, 21g of protein, and 18g of fat. For $1.84 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. 483 people have tried and liked this recipe. A mixture of flour, frozen corn, egg whites, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a rather cheap main course. It is brought to you by Eating Well. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is spectacular. Similar recipes include Chiles Anchos Rellenos de Queso (Cheese-Filled Ancho Chiles), Stuffed Poblano Chiles in White Rice (Arroz Blanco con Chiles Rellenos de Queso), and Lower Fat Chiles (Chiles) Rellenos Casserole.
Servings: 8
Preparation duration: 105 minutes
Ingredients:
4 tablespoons canola oil, divided
16 medium-to-large poblano peppers or large New Mexico green chiles
6 large egg whites
2/3 cup all-purpose flour
2 cups frozen corn, thawed
1/2 cup nonfat or low-fat plain yogurt
1 1/2 teaspoons salt, divided
1 bunch scallions, chopped
2 cups shredded cooked chicken
2 cups shredded Mexican cheese blend
Equipment:
broiler
baking sheet
kitchen towels
bowl
frying pan
aluminum foil
oven
Cooking instruction summary:
Preheat broiler.Place peppers (or chiles) on a large baking sheet. Broil 4 to 6 inches from the heat source, turning once or twice, until the skins blacken and blister, about 10 minutes total. Transfer to a large bowl, cover with a kitchen towel and let stand until cool enough to handle.Remove the blistered skin, leaving stems intact (see Tip). Make a slit lengthwise in each pepper and carefully remove the seeds. Set aside.Combine chicken, corn, cheese, scallions, yogurt and 1 teaspoon salt in a medium bowl. Fill each roasted pepper with about 1/4 cup of the mixture. Fold the pepper over to completely enclose the filling.Combine the remaining 1/2 teaspoon salt and flour in a shallow dish. Put egg whites in another shallow dish and beat until frothy. Dip each pepper in the flour mixture to coat on all sides, brush off any excess and then dip into the egg whites.Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Carefully set 4 peppers into the hot oil and cook until the cheese is melted and the peppers are golden brown, 2 to 3 minutes per side. Remove to a platter; tent with foil (or transfer to a 250F oven) to keep warm. Repeat in 3 more batches with the remaining oil and peppers, reducing the heat as necessary to prevent overbrowning. Serve warm.
Step by step:
1. Preheat broiler.
2. Place peppers (or chiles) on a large baking sheet. Broil 4 to 6 inches from the heat source, turning once or twice, until the skins blacken and blister, about 10 minutes total.
3. Transfer to a large bowl, cover with a kitchen towel and let stand until cool enough to handle.
4. Remove the blistered skin, leaving stems intact (see Tip). Make a slit lengthwise in each pepper and carefully remove the seeds. Set aside.
5. Combine chicken, corn, cheese, scallions, yogurt and 1 teaspoon salt in a medium bowl. Fill each roasted pepper with about 1/4 cup of the mixture. Fold the pepper over to completely enclose the filling.
6. Combine the remaining 1/2 teaspoon salt and flour in a shallow dish. Put egg whites in another shallow dish and beat until frothy. Dip each pepper in the flour mixture to coat on all sides, brush off any excess and then dip into the egg whites.
7. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Carefully set 4 peppers into the hot oil and cook until the cheese is melted and the peppers are golden brown, 2 to 3 minutes per side.
8. Remove to a platter; tent with foil (or transfer to a 250F oven) to keep warm. Repeat in 3 more batches with the remaining oil and peppers, reducing the heat as necessary to prevent overbrowning.
9. Serve warm.
Nutrition Information:
covered percent of daily need
