Description
Discover how to make a delicious Chicken Chili Relleno Recipe that is sure to impress your dinner guests. Learn the step-by-step process here!
Ingredients
- – 4 poblano peppers (about 500g)
- – 2 tsp vegetable oil (10 ml)
- – 2 tbsp vegetable oil (30 ml)
- – 1 lb ground chicken (450 g)
- – 1/4 onion, diced
- – 1 garlic clove, finely minced
- – 1 tomato, diced
- – 1 calabacita (Mexican squash), diced
- – 1 tsp (5 ml) salt
- – 1/2 tsp (3 ml) ground pepper
- – 1/2 tsp (3 ml) ground cumin
- – 1/4 tsp (1 ml) ground oregano
Instructions
- Coat the poblano peppers with vegetable oil.
- Roast them for about 5 minutes on each side.
- Place them in a plastic bag or cover with plastic wrap to let them steam for around 5 minutes.
- Carefully remove the skin.
- Cut a slit along the center of each pepper.
- Ensure the slit doesn’t go all the way through.
- Take out the seeds.
- Repeat this process for all peppers.
- Heat the vegetable oil in a pan.
- Add the ground chicken to the pan.
- Season it with salt, pepper, cumin, and oregano.
- Break the chicken apart using a spatula.
- Incorporate the diced onion, minced garlic, chopped tomato, and diced calabacita squash.
- Combine everything and cook for 2 minutes.
- Stuff the prepared poblanos with the cooked mixture.
- Carefully judge the amount of filling to place inside the peppers.
- Broil them for about 5 minutes.
Notes
- Thoroughly remove the skin from roasted poblano peppers before stuffing for a smoother texture.
- Adjust the seasoning of the ground chicken mixture to taste by adding salt, pepper, or cumin.
- Pack the filling tightly when stuffing poblanos to prevent it from falling out during broiling.
