I’m keeping the theme rolling for yesterday and will not be behind anymore.   And in keeping with that theme, I got a new pair of running shoes in the mail today when I got home from work and went for a run…no more big behind!  Har har, right?!

Yesterday I posted about the roasted tomatillo and poblano salsa verde.  Tonight’s catch up is what I did with it.  This post is only a month an a half late.  My apologies to those who were waiting for it.

I am fascinated with the idea of chile rellenos, but can never skin the pepper enough with leaving the flesh intact or get the breading right without making a greasy fried mess.  Well, with the next batch of garden fresh poblanos I was ready to get rid of those fears.  Well, at least one.  I could do without the frying.

Step one of this process was to take some chicken thighs, put then in the slow cooker and cover them with a jar of the roasted tomatillo and poblano salsa verde, add some whole cumin and coriander, turn it to low, cover and go to work.  When I got home, the chicken was fall apart  tender delicious.  I shredded the thighs and put them back into the salsa and juices.  Yum.

Next was blistering the peppers.  I did them under the broiler on a sheet pan, turning them a few times until they were charred but not too charred, putting them into a bowl covered with plastic wrap next, to cool and steam.   The skin came off great while keeping the peppers intact!

I was kind of winging it this time and remembered some jalapeño poppers I made that weren’t deep fried (a Emeril Lagasse recipe of all things), so I decided to take the same approach with the poblanos.

I stuffed the poblanos with the chicken chile verde and set them all on a tray and got my dishes ready for the pepper coating.    One had scrambled eggs, the next had some flour with a little smoked paprika, salt and pepper stirred in, and the next had panko break crumbs.  I dregged each stuffed pepper first in the flour, then the egg, then the panko crumbs making sure it was coated well.  After all the peppers were coated, I put them in a baking dish sprayed with a little cooking spray.   I sprinkled a little more smoked paprika on top and popped them into a 350 degree oven for about 30 minutes, or until the crust was golden.    BEST NON DEEP FRIED NO CHEESE CHILE RELLENOS EVER!!