Best 3 Chicken And Huitlacoche Stuffed Chiles Recipes

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Embark on a culinary journey to savor the delightful flavors of Mexican cuisine with our curated collection of chicken and huitlacoche-stuffed chiles recipes. These traditional dishes, deeply rooted in Mexican culture, offer a captivating blend of textures and flavors that will tantalize your taste buds. Discover the secrets to creating the perfect balance of smoky chiles, succulent chicken, and the earthy, unique flavor of huitlacoche, also known as corn smut. Whether you prefer the richness of a creamy sauce or the simplicity of a rustic presentation, our diverse recipes cater to every palate. Prepare to be captivated by the vibrant colors, enticing aromas, and unforgettable taste of these culinary gems.

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CHICKEN STUFFED HATCH CHILES (CHILES RELLENOS DE POLLO)



Chicken Stuffed Hatch Chiles (Chiles Rellenos de Pollo) image

These chiles are stuffed with a spicy mixture of chicken, corn kernels, and queso Oaxaca in a rich and flavorful cilantro cream sauce. Every bite is an explosion of Mexican flavors.

Provided by Yvette Marquez

Categories     Main Course

Time 53m

Number Of Ingredients 17

12 Hatch chile peppers (or sub Anaheim or Poblano)
1 tablespoon olive oil
¾ cup fresh or frozen corn kernels
1 teaspoon chili powder
¼ cup chicken broth
1 ½ cups chopped cooked chicken
2 cups shredded queso Oaxaca
1 egg (lightly beaten)
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup butter
1 tablespoon minced garlic
2 tablespoons all-purpose flour
1 ¼ cups half-and-half
½ cup chopped fresh cilantro
salt
black pepper

Steps:

  • Fire up a comal on the stovetop. Rinse the chiles and pierce each with a knife. Place them on the comal and let them roast evenly. You will have to keep an eye on them, making sure to turn them over until all sides are roasted. When done, the skins should be evenly blistered and mostly black.
  • Place roasted chiles into a plastic bag and close the bag. Cover the plastic bag with a kitchen towel. The steam will help the blackened skin to separate. When cool, rub off the blackened skin, careful to keep the stem intact on the chiles.
  • Using a small sharp knife, carefully slit chiles open along 1 side. Remove seeds, leaving stems attached. Set aside to fill later.
  • Preheat oven to 400 degrees F.
  • In a medium saucepan heat oil over medium-high. Add corn; cook and stir 2 minutes. Add chili powder; cook and stir 1 minute.
  • Add broth. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes. Remove from heat; cool 10 minutes. Stir in chicken, cheese, egg, salt, and black pepper.
  • Spoon ¼ cup of the filling onto each chile pepper.
  • In a small saucepan melt butter over medium. Add garlic and cook for 2 minutes, stirring occasionally.
  • Add flour, stirring until smooth. Add half-and-half. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in cilantro. Season to taste with salt and pepper.
  • Coat a rectangular baking dish with cooking spray.
  • Pour Cilantro Cream Sauce in the prepared baking dish. Arrange peppers, filling sides up, in sauce.
  • Bake, uncovered, about 20 minutes or until filling is heated through.

Nutrition Facts : Calories 397 kcal, Sugar 5 g, Sodium 907 mg, Fat 28 g, SaturatedFat 15 g, Carbohydrate 16 g, Fiber 4 g, Protein 22 g, Cholesterol 124 mg, ServingSize 1 serving

CHICKEN AND HUITLACOCHE STUFFED CHILES



Chicken and Huitlacoche Stuffed Chiles image

This dish teams huitlacoche with poblano chiles, which fill the markets during the summer months and gradually go from dark green to red as the season progresses. By September, the majority have turned color and are significantly hotter. If a poblano makes your eyes water as you clean it, that's a sure indication that it might be hot enough to overwhelm the taste of the filling, in which case it should be soaked and rinsed after the seeds are removed. Both salt and vinegar draw heat, so use either salt water or a vinegar solution to soak the chiles. One to two hours is usually long enough, after which time they should be rinsed thoroughly and blotted dry before filling.

Provided by adopt a greyhound

Categories     Mexican

Time 40m

Yield 4 , 4-6 serving(s)

Number Of Ingredients 13

6 poblano chiles, roasted, peeled and seeded
2 tablespoons vegetable oil
1 medium white onion, peeled and diced
2 large garlic cloves, peeled and minced
1 large chicken breast, cooked, skinned, boned and shredded
2 tablespoons epazote, finely chopped fresh (substitute cilantro)
210 g Huitlacoche, chopped (substitute portobello mushrooms)
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon ground cumin
1 cup milk
8 ounces Mexican crema or 8 ounces heavy cream
8 ounces cheese, manchego, gruyere, Monterrey Jack, grated (your choice)

Steps:

  • Rinse the poblanos very well, pat them dry and set them aside while the filling is prepared.
  • Heat the oil in a large saucepan, sauté the onion and garlic until transparent, add the chicken, epazote and huitlacoche and cook until the juice from the huitlacoche has evaporated.
  • Stuff the chiles and place them in a buttered baking dish.
  • In a medium skillet, melt the butter, add the flour and cumin and cook until golden.
  • Whisk in the milk gradually, over medium heat, making a white sauce.
  • Remove from heat, stir in the cream, and add salt and pepper to taste.
  • Pour the sauce over the chiles, top with the shredded cheese and bake, uncovered, at 350º until the cheese is golden and bubbly.

Nutrition Facts : Calories 472.5, Fat 32.5, SaturatedFat 15.6, Cholesterol 83.3, Sodium 669.2, Carbohydrate 24.1, Fiber 3.5, Sugar 4.7, Protein 23.1

JUANA'S CHICKEN-STUFFED POBLANOS



Juana's Chicken-Stuffed Poblanos image

Categories     Cheese     Chicken     Pepper     Tomato     Vegetable     Dinner     Monterey Jack     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

8 medium poblano chiles (1 1/4 lb)
1 large onion, finely chopped
1/2 tablespoon corn oil
1/4 cup water
2 plum tomatoes, finely diced
2 cups chopped cooked chicken breast meat
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 1/2 oz Monterey Jack cheese, cut into 1/4-inch dice (2/3 cup)

Steps:

  • Roast chiles:
  • Lay 4 chiles on their sides on racks of gas burners and turn flames on high. (Or broil all 8 chiles on rack of a broiler pan about 2 inches from heat.) Roast chiles, turning with tongs, until skins are blistered but not blackened, 4 to 6 minutes (do not over roast because chiles may fall apart). Transfer immediately to a large plastic bag, then close to allow chiles to steam. Roast remaining chiles in same manner.
  • Make filling:
  • Cook onion in oil in a medium nonstick skillet over moderately low heat, stirring, until onion begins to turn golden, about 4 minutes. Add water and cook, stirring occasionally, until water is evaporated and onion is tender, about 5 minutes. Add tomatoes and cook, stirring, until softened, about 4 minutes. Remove from heat.
  • Stir in chicken, salt, and pepper. Cool completely, then stir in cheese.
  • Stuff and bake chiles:
  • Preheat oven to 350°F.
  • Rub skins off chiles. Cut a slit lengthwise in each chile and carefully remove seeds (leave stem attached).
  • Stuff filling into chiles through slits, keeping chiles intact. Place chiles in a 13- by 9-inch baking dish and cover tightly with foil.
  • Bake chiles in middle of oven until cheese is melted, about 30 minutes.

Tips:

  • Choose the right chiles: Poblano chiles are the traditional choice for this dish, but you can also use other large, mild chiles, such as Anaheim or pasilla chiles.
  • Roast the chiles properly: Roasting the chiles helps to bring out their flavor and make them easier to peel. To roast the chiles, place them on a baking sheet and broil them for 5-10 minutes per side, or until they are blackened and blistered. Once the chiles are roasted, place them in a paper bag or covered container to steam for 15 minutes. This will help to loosen the skins.
  • Make sure the huitlacoche is fresh: Huitlacoche is a type of corn fungus that is used in many Mexican dishes. It has a slightly sweet and earthy flavor. When choosing huitlacoche, look for kernels that are plump and have a slightly slimy texture. Avoid huitlacoche that is dry or has a sour smell.
  • Don't overcook the chicken: The chicken should be cooked until it is just cooked through, but not dry. Overcooked chicken will be tough and chewy.
  • Serve the chiles immediately: These chiles are best served immediately after they are cooked. This will help to ensure that the chiles are still crispy and the filling is still hot and juicy.

Conclusion:

Chicken and huitlacoche stuffed chiles are a delicious and easy-to-make Mexican dish. They are perfect for a party or a weeknight meal. With a few simple tips, you can make sure that your chiles are perfect every time.

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