Chile Rellenos con Pipian Verde Recipe


Nutrition

Cal/Serving: 940
Daily Value: 47%
Servings: 8

Low-Carb
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat74g114%
Saturated24g120%
Trans0g0%
Carbs33g11%
Fiber5g19%
Sugars13g0%
Protein39g78%
Cholesterol148mg49%
Sodium955mg40%
Calcium531mg53%
Magnesium140mg35%
Potassium943mg27%
Iron4mg20%
Zinc5mg32%
Vitamin A1856IU37%
Vitamin C147mg245%
Thiamin (B1)0mg16%
Riboflavin (B2)0mg29%
Niacin (B3)9mg46%
Vitamin B61mg37%
Folic Acid (B9)59µg15%
Vitamin B121µg23%
Vitamin D1µg0%
Vitamin E6mg31%
Vitamin K29µg36%
Fatty acids, total monounsaturated23g0%
Fatty acids, total polyunsaturated22g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.

More Recipes By Hugo Ortega


Hugo's

Executive chef Hugo Ortega of Hugo's in Houston created this spicy recipe for the 2013 NBA All-Star Game. Crunchy, fresh, and flavorful, these rellenos prove that the basketball players aren't the only all-stars in the arena. 

INGREDIENTS

For the pipian verde :

  • 2 tablespoons butter, divided
  • 3/4 cup pumpkin seeds
  • 1 pound tomatillos
  • 2 tablespoons diced onions
  • 3 cloves garlic
  • 1/4 cup cilantro
  • 4 serrano chiles
  • 1 poblano pepper, seeded, roasted, and peeled
  • 3/4 cup chicken stock
  • Salt, to taste

For the chile rellenos :

  • 1 cup corn oil, divided
  • 1 1/2 pounds roasted tomatoes, puréed
  • 2 bay leaves
  • 1/4 teaspoon black pepper
  • 2 tablespoons garlic oil
  • 2 onions, finely diced
  • 8 poblano peppers, roasted, seeded, and skinned with stem intact
  • 1 1/2 pounds cooked and shredded chicken
  • 1 pound queso asadero, also known as Oaxaca cheese
  • 1 cup flour
  • 1 cup grated cotija cheese

DIRECTIONS

For the pipian verde :

Fry the pumpkin seeds in 1 tablespoon of the butter. In a blender, mix together the serranos, tomatillos, onions, garlic, cilantro, and the poblano pepper. Add the chicken stock and the fried seeds and incorporate. Add the sauce and the remaining butter to the saucepan and cook until thickened, about 5 minutes.  Season to taste.

For the chile rellenos :

To prepare the salsa, heat a saucepan over a medium flame. Add ½ cup of the corn oil and sauté the onions until translucent. Add the puréed tomatoes, bay leaves, black pepper, garlic oil, and salt. Simmer until thickened, about 20 minutes. 

For the rellenos, place the shredded chicken in a large bowl and add the salsa; toss to coat chicken with the sauce. Stuff each pepper with the chicken mixture and asadero cheese.

Place the flour and cotija cheese in a bowl and toss to combine well. Working 1 at a time, dredge each poblano pepper with the flour-cheese mixture and shake off the excess. Transfer to a sheet pan.

Preheat the oven to 350 degrees.

Place a large frying pan over medium-high heat and preheat 1 minute. Sear each poblano, 1 minute per side, and return to sheet pan. Repeat this process with the rest of the chiles rellenos.

Place the chiles rellenos in the oven for 5-8 minutes to soften the skin and heat through. Serve with Pipian Verde and rice. Garnish with pumpkin seeds on top of sauce.

Recipe Details

Servings: 8

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human