This past weekend I had a craving for chile rellenos. The weather was perfect with the all the sunshine and warmth. When I googled "chile relleno recipes" I just didn't find anything I really wanted to make. I had all the ingredients I wanted....corn, poblano peppers, chicken, tomatillos, onions, garlic, and cilantro...so I was definitely read to make some chile rellenos. I made up my own recipe! No extra seasonings are used in this. It's all whole foods and ingredients. Enjoy!
Tomatillo Chicken Chile Relleno
1/2 white onion (chopped)
5 Poblano Peppers
2 corn cobs
1/2 cup cilantro
1 rotisserie chicken (shredded)
1 tomato (sliced)
4 cloves of garlic
1/2 pound tomatillos
Set the oven to broil. Place the poblano peppers, 2 garlic cloves, and tomatillos on a sheet of foil and in the broiler for 8-14 minutes or until outer skin is blackened.
Bring big pot of water to boil. Boil 2 cobs of corn for 8 minutes. Once the corn has cooked, let cool, and slice corn off the cob.
Blend together tomatillos, garlic cloves, jalapeños, 1/4 cup cilantro, 1/2 lime (just the juice), 1 poblano pepper.
Put 4 poblano peppers in a plastic bag of container to cool for 15 minutes. This will allow the skin to come off the pepper.
Crush remaining cloves of garlic and combine with chopped white onions and a little bit of olive oil. When onions are translucent add corn and chicken. Let cook on low heat for 15-20 minutes, stirring occasionally.
Peel skin off the poblano peppers. Clean out core and seeds from each pepper.
Stuff each pepper with chicken mixture and pour tomatillo salsa over the top.
Serve with a slice of lime, avocado and tomatoes for garnish. Margaritas optional.