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!!
Baked chicken chile verde chile rellenos
