Chile Relleno De Pollo Recipe

Preparation

1. 1

   Roast the Peppers

   Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven and cover with a kitchen towel for about 10 minutes, then peel off the skin.

2. 2

   Prepare the Filling

   In a mixing bowl, combine the shredded chicken, Chihuahua cheese, salt, and pepper. Mix well and set aside.

3. 3

   Stuff the Peppers

   Once the peppers are cool enough to handle, carefully make a slit on one side of each pepper and remove the seeds. Stuff each pepper with the chicken and cheese mixture.

4. 4

   Prepare the Batter

   In a separate bowl, beat the eggs until fluffy. Gradually add the flour, mixing until smooth.

5. 5

   Fry the Peppers

   Heat the vegetable oil in a large skillet over medium heat. Dip each stuffed pepper in the batter, allowing excess to drip off, and carefully place in the hot oil. Fry until golden brown, about 3-4 minutes on each side. Drain on paper towels.

6. 6

   Make the Sauce

   In a blender, combine the pumpkin seeds, garlic, green chili, cilantro, lime juice, and enough water to achieve a smooth sauce consistency. Blend until smooth.

7. 7

   Serve

   Place the fried chile rellenos on a plate and drizzle the green pumpkin seed sauce over the top. Enjoy!