Stuffed peppers, Mexican style
These pan-fried chiles rellenos are stuffed with a skinny chicken-and-corn filling. Serve with salsa or your favorite enchilada sauce.
Wash your hands thoroughly after removing the skin and seeds from chile peppers or wear rubber gloves.
Chiles Rellenos With Chicken
Active time: 13⁄4 hours
Total time: 13⁄4 hours
16 medium to large poblano peppers or large New Mexico green chiles
2 cups shredded cooked chicken
2 cups frozen corn, thawed
2 cups shredded Mexican cheese blend
1 bunch green onions, chopped
1⁄2 cup nonfat or low-fat plain yogurt
11⁄2 teaspoons salt, divided
2⁄3 cup flour
6 large egg whites
4 tablespoons canola oil, divided
Heat a broiler.
Place the peppers (or chiles) on a large baking sheet. Broil them 4 to 6 inches from the heat source, turning once or twice, until the skins blacken and blister, for about 10 minutes total. Transfer the peppers to a large bowl, cover them with a kitchen towel and let them stand until cool enough to handle.
Remove the blistered skin, leaving the stems intact. Make a slit lengthwise in each pepper and carefully remove the seeds. Set them aside.
Combine the chicken, corn, cheese, green onions, yogurt and 1 teaspoon of the salt in a medium bowl. Fill each roasted pepper with about 1⁄4 cup of the mixture. Fold the pepper over to completely enclose the filling.
Combine the remaining 1⁄2 teaspoon of salt and the flour in a shallow dish. Put the egg whites in another shallow dish and beat until frothy. Dip each pepper in the flour mixture to coat on all sides, brush off any excess and then dip each into the egg whites.
Heat 1 tablespoon of the oil in a large, nonstick skillet over medium heat. Carefully set 4 of the peppers into the hot oil and cook until the cheese is melted and the peppers are golden brown, for 2 to 3 minutes per side. Remove them to a platter and tent them with foil (or transfer them to a 250-degree oven) to keep warm. Repeat in 3 more batches with the remaining oil and peppers, reducing the heat as necessary to prevent overbrowning. Serve warm.
Makes 8 servings, 2 rellenos each.
Nutrition information per serving: 338 calories; 18 grams fat (7 grams saturated), 58 milligrams cholesterol, 23 grams protein, 23 grams carbohydrates, 3 grams dietary fiber, 675 milligrams sodium
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- State Supreme Court Justice McCaffery sent explicit emails
- Penguins release Carcillo from tryout contract
- Rossi: Pirates can’t waste McCutchen’s prime
- West Newton man found dead in helicopter wreckage near Rostraver Airport
- Coroner identifies Cranberry woman who died in McConnells Mill fall
- East Huntingdon man dies following police chase
- Steelers pressing to create opportunities to get to quarterback
- Indiana County authorities investigate suspected homicide in Blairsville
- Toomey joins chorus criticizing Goddard College for inviting Abu-Jamal to speak
- Hotel continues to pursue anti-trust case against UPMC, Highmark
- More hearings ordered for Sunoco pipeline across Pennsylvania