Stuffed Chiles with Shredded Spiced Chicken
Chiles Rellenos con Picadillo de PolloWhen I travel in Mexico I'm always tempted by the many different versions of chiles rellenos. Sometimes they are fried in a fluffy egg batter and sometimes there is no batter at all. Both ways are common. The first time I ate this relleno stuffed with chicken picadillo was in San Miguel de Allende and it's one of my favorites.
Ingrediënten
Makes 6 servings
- Tomato Sauce for Stuffed Chiles
- 2 cups / ½ recipe Minced Spicy Chicken
- 6 large fresh poblano chiles roasted and peeled
- ½ cup all-purpose flour
- 4 large eggs separated
- ¼ teaspoon salt
- Vegetable Oil for frying, such as corn oil
Instructies
- Prepare the tomato sauce.
- Reserve, covered, off heat.
- Prepare the chicken.
- Reserve.
- Then, prepare the chiles.
- With a small sharp knife cut a slit lengthwise from the stem end to within 1-inch of the tip of each roasted and peeled chile.
- Keep the stems intact.
- Cut out the seed pod and rinse the chiles under running water to wash out the remaining seeds.
- Pat the chiles dry with paper towels.
- Stuff each chile with about ½ cup of the reserved picadillo.
- Reshape and secure the opening with toothpicks.
- Put all but 1 tablespoon of the flour on a plate.
- Dust the stuffed chiles with flour and reserve on a plate.
- Beat the egg whites in a large bowl with an electric mixer or by hand until foamy.
- Add the salt and beat to soft peaks.
- Beat in the egg yolks, 1 at a time.
- Beat in the reserved 1 tablespoon of the flour.
- In a heavy medium skillet, heat about 1 cup of oil until hot (375°).
- One at a time, dip the chiles into the egg batter to coat.
- Place a chile gently into the hot oil with 2 wooden spoons or tongs.
- Cook, turning once, until golden brown, about 2 minutes per side.
- Drain on paper towels.
- Repeat with remaining chiles.
- Reheat the sauce.
- Serve with the tomato sauce spooned over the chiles.
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