New Mexican Comidas Recipe

Preheat and prep

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Sauté aromatics: In a medium skillet over medium heat, warm 1 tablespoon vegetable oil. Add 1/2 cup chopped onion and 2 tsp minced garlic; cook until softened and translucent, about 3–4 minutes.

Combine filling: In a bowl, mix 3 cups shredded chicken, cooked onion and garlic, 1 cup diced roasted green chiles, 4 oz softened cream cheese, 1/2 cup sour cream, 1 tsp salt, 1/2 tsp black pepper, and 1 cup shredded pepper jack. Stir until uniform and creamy.

Assemble casserole: Pour 1/3 cup of the 1.5 cups green chile enchilada sauce into the bottom of the prepared dish to prevent sticking. Place 2–3 flour tortillas (overlapping as needed) to form the first layer. Spread one-third of the chicken filling over the tortillas, drizzle 1/3 cup enchilada sauce over the filling and sprinkle 1/2 cup shredded cheese. Repeat twice more to create 3 layers, finishing with a final layer of tortillas topped with the remaining enchilada sauce and the remaining 1/2 cup cheese.

Bake: Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10–12 minutes until bubbly and golden at the edges.

Rest and garnish: Let rest 5–10 minutes before cutting. Garnish with chopped cilantro if desired and serve.

Preheat and prep

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish (can use same pan if preparing sequentially).

Sauté aromatics: In a skillet over medium heat, warm 1 tablespoon vegetable oil. Add 1/2 cup chopped onion and 2 tsp minced garlic; cook until softened, about 3–4 minutes.

Season pork: In a bowl, combine 3 cups shredded cooked pork, cooked onion and garlic, 1 tsp cumin, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Mix well. Stir in 1/2 cup of the red chile enchilada sauce to moisten the meat.

Assemble casserole: Spread 1/3 cup red chile sauce across the bottom of the prepared baking dish. Place 2–3 tortillas to form the first layer. Spread one-third of the pork mixture over the tortillas, drizzle about 1/3 cup red chile sauce, and sprinkle 1/2 cup shredded cheese. Repeat twice to build three layers, finishing with sauce and the remaining cheese on top.

Bake: Cover with foil and bake for 20 minutes. Remove foil and bake 10–12 minutes more until cheese melts and top is slightly browned.

Rest and garnish: Let cool 5 minutes. Garnish with sliced green onions before serving.

Roast and prepare chiles

Roast 6 poblano chiles over a gas flame, under a broiler, or on a hot skillet, turning until charred on all sides (about 8–12 minutes). Place in a bowl and cover with plastic wrap or a sealed bag for 10 minutes to steam; this loosens the skins. Carefully peel off charred skin, remove stems and seeds, and make a lengthwise slit for stuffing without cutting through the chile. Pat dry with paper towels.

Stuff chiles: Insert jack cheese sticks into each poblano through the slit, using enough cheese to fill but not overstuff. If chiles are large, use two smaller sticks. Press the slit closed gently; you can secure with a toothpick if needed (remove before serving).

Make beer batter

In a bowl whisk 1 cup all-purpose flour with 1 tsp baking powder and 1 tsp salt. Add 3 egg whites and whisk briefly. Slowly pour in 1 cup cold beer while whisking to a smooth, slightly thick batter. The batter should coat the back of a spoon; if too thin add 1–2 tbs more flour. Keep batter cold (over an ice bath if needed).

Heat oil: In a deep, heavy-bottomed pot, heat about 2–3 inches of vegetable oil to 350°F (175°C). If you don't have a thermometer, test by dropping a bit of batter—if it sizzles and browns in ~30 seconds, it's ready.

Dredge and batter: Lightly dredge each stuffed chile in a little flour to help batter adhere, shake off excess, then dip into the cold beer batter, coating fully.

Fry: Carefully lower battered chiles into hot oil, frying 2–3 at a time to avoid overcrowding. Fry until golden brown and crisp, about 3–4 minutes per side. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Fry remaining chiles.

Warm sauces: Gently warm 1 cup red chile sauce and 1 cup green chile sauce in small saucepans or one combined to create red-and-green topping (stacked or drizzled).

Serve: Place 1–2 chile rellenos per plate, spoon red and green chile over the top (either half-and-half or drizzled), and serve immediately while hot and the cheese is melty.