Chile Rellenos con Pipian Verde

Staff Writer
Chile Rellenos con Pipian Verde
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
1025
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.

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.

Nutritional Facts

Total Fat
81g
100%
Sugar
11g
N/A
Saturated Fat
27g
100%
Cholesterol
169mg
56%
Protein
45g
89%
Carbs
32g
11%
Vitamin A
248µg
28%
Vitamin B12
2µg
28%
Vitamin B6
0.7mg
34.9%
Vitamin C
147mg
100%
Vitamin D
0.7µg
0.2%
Vitamin E
6mg
32%
Vitamin K
29µg
37%
Calcium
723mg
72%
Fiber
5g
19%
Folate (food)
62µg
N/A
Folate equivalent (total)
62µg
15%
Iron
4mg
21%
Magnesium
160mg
40%
Monounsaturated
26g
N/A
Niacin (B3)
9mg
46%
Phosphorus
898mg
100%
Polyunsaturated
23g
N/A
Potassium
988mg
28%
Riboflavin (B2)
0.5mg
32.3%
Sodium
1149mg
48%
Thiamin (B1)
0.3mg
17%
Trans
0.2g
N/A
Zinc
6mg
39%