Chile Rellenos con Pipian Verde

Chile Rellenos con Pipian Verde
Staff Writer
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. 

8
Servings
884
Calories Per Serving
Deliver Ingredients

Ingredients

For the pipian verde

  • 2 Tablespoons butter, divided
  • 3/4 Cups 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 Cups chicken stock
  • Salt, to taste

For the chile rellenos

  • 1 Cup corn oil, divided
  • 1 1/2 Pound 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 Pound 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.

Nutritional Facts

Total Fat
62g
89%
Sugar
10g
11%
Saturated Fat
38g
100%
Cholesterol
90mg
30%
Carbohydrate, by difference
61g
47%
Protein
25g
54%
Vitamin A, RAE
159µg
23%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
28µg
31%
Calcium, Ca
485mg
49%
Choline, total
21mg
5%
Fiber, total dietary
8g
32%
Folate, total
27µg
7%
Iron, Fe
3mg
17%
Magnesium, Mg
93mg
29%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
356mg
51%
Selenium, Se
12µg
22%
Sodium, Na
1073mg
72%
Water
183g
7%
Zinc, Zn
4mg
50%

Chile Relleno Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Chile Relleno Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.