After 6 days in Chicago (for pleasure & business), I’ve been working hard to get back into the swing of things. It’s crazy how quickly emails, mail and the to-dos stack up while I am on the road. Additionally, although the food in Chicago was amazing, eating out for every meal got a bit exhausting. Not to mention…old. As you might imagine, I have been more than ready to get back into the kitchen for some home cooking/juicing!
Fortunately, we are in the midst of the Hatch Chile festival at Central Market and I have a lot of inspiration! I cooked red chile chicken enchiladas and green chile bean casserole for a family dinner last night (my parents were guests) and tonight I made Green Chile Rellenos.
Green Chile Rellenos*
- 14.5 ounce can of crushed tomatoes
- 4 T. New Mexico Red Chile powder
- 8 ounces chicken broth
- Salt, to taste
Mix all the ingredients together in a saucepan. Bring to a boil, and then simmer while you are preparing the chiles. The sauce will thicken over time – don’t worry!
- 5 or 6 chiles, roasted and cleaned
- 8 ounces shredded chicken
- 8 ounces shredded or crumbled cheese (I used Cotija and Cheddar)
- Canola oil
- 2 eggs, separated
- 1.5 T flour (gluten free)
In a large bowl or stand mixer, whip 2 egg whites and ½ tsp. salt until peaks form. In another bowl, whisk together 2 egg yolks and 1.5 T flour.Fold the egg yolk mixture into the egg whites. This will serve as your batter.
Heat oil over medium heat. Meanwhile, stuff your chiles with chicken and cheese. Your chiles may not close, but that is OK. Don’t worry – this is an ugly process. Dip your chiles into the batter. If the seam is gaping on a chile, just fill it with egg batter. See? Don’t worry. Spoon more batter over the top of the chile, if necessary. Place the chiles in the pan seam-side up and cook until brown on the bottom, about 1 minute. Carefully turn the chiles over to cook on the other side until brown. Place on paper towels to drain, and then serve on top of the sauce. Top with more cheese, if desired.
We served our Rellenos with leftover green chile bean casserole. John absolutely loved this dish!
*Adapted from a recipe shared with us at cooking school in Zihuatanejo, Mexico