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Ingredient
Chicken Chiles Rellenos
Introduce
Chef :
Rebecca DunsworthChicken Chiles Rellenos
I know traditionally this is a breaded dish, but we eat mainly keto, so came up with a non-breaded rendition.
Ingredient
1 1/2 tsp
ground cumin
1 1/2 tsp
chili pepper
1 1/2 tsp
garlic powder
1 tbsp
olive oil
1 clove
garlic, minced
1 1/2 tsp
fresh oregano
14 oz
can Rotel Original
1 tsp
monk fruit sweetener
Cooking instructions
* Step 1
Blacken the poblano peppers, either on the grill or under the broiler (I broil them for 12-15 mins each side since I like them really blackened). Let the peppers cool to the touch, then carefully slice one side of the peppers, removing the stem and seeds. Place the peppers with the slit up in a baking dish. If the peppers are too soft to retain their shape, lay them in a single layer in the bottom of the dish.
* Step 2
In a large bowl, combine ingredients chicken through cheese until well mixed. Stuff 1/4 of the mixture in each of the peppers. If using the poblanos flat, layer the chicken mix evenly over the peppers.
* Step 3
To make the sauce, heat the olive oil over medium-high heat and cook the onion and jalapeño until they just start to brown. Add garlic and stir until fragrant, about 30 seconds.
* Step 4
Add the onion and pepper mixture to a food processor. Add remaining sauce ingredients and blend until chunky/smooth. Spoon sauce evenly over chicken mixture.
* Step 5
Bake the stuffed peppers at 425 degrees for 20-25 minutes. Serve hot with additional fresh oregano and crumbled queso fresco. The recipe can easily be doubled with no adjustments if needed for a larger crowd. Enjoy!
Note: if there is a photo you can click to enlarge it
Tag
large Poblano peppers
frozen oven roasted chicken (about 3 cups), thawed a cut into bite size pieces
ground cumin
chili pepper
Garlic Powder
Shredded Mexican Cheese Blend
olive oil
small onion diced
garlic minced
jalapeño pepper, seeded and roughly diced
Fresh Oregano
can rotel original
monk fruit sweetener
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