Best 2 Migas Filled Chile Rellenos With Pulled Chicken Tomato Salsa And Chiuhaha Sauce Recipes

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## Migas-Filled Chile Rellenos with Pulled Chicken, Tomato Salsa, and Chihuahua Sauce: A Culinary Journey through Mexican Flavors ##

Prepare to embark on a culinary voyage to the heart of Mexican cuisine with our tantalizing Migas-Filled Chile Rellenos, an exquisite dish that harmonizes the vibrant flavors and textures of traditional Mexican ingredients. This recipe masterfully combines the savory essence of Migas, a classic Mexican breakfast dish, with the delightful crunch of Chile Rellenos, all while enveloped in a rich and flavorful Pulled Chicken filling. Accompanied by the vibrant freshness of Tomato Salsa and the creamy, tangy Chihuahua Sauce, this dish promises an explosion of tastes and sensations that will leave you craving for more. Get ready to savor the authentic essence of Mexican gastronomy with this delightful Migas-Filled Chile Rellenos experience.

Let's cook with our recipes!

CHILES RELLENOS IN TOMATO BROTH



Chiles Rellenos in Tomato Broth image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h6m

Yield 4 servings

Number Of Ingredients 16

8 poblano chile peppers (4 1/2 to 5 inches long)
12 ounces muenster cheese, cut into 8 sticks (about 3 1/2 by 1 inch)
1 1/2 pounds tomatoes, cored and chopped
1 small onion, chopped
2 cloves garlic, chopped
3 tablespoons extra-virgin olive oil
2 whole cloves
7 black peppercorns
2 small bay leaves
1 cinnamon stick
1 sprig fresh cilantro, plus leaves for garnish
4 cups low-sodium chicken broth
Kosher salt
Vegetable oil, for frying
6 large eggs, separated
All-purpose flour, for dredging

Steps:

  • Preheat the broiler. Place the chiles on a foil-lined broiler pan; broil, turning, until the skins char, about 8 minutes. Place in a bowl, cover with plastic wrap and let cool, about 10 minutes.
  • Peel the chiles. Slice each open lengthwise, about 1/2 inch from the top to 1 inch from the bottom. Remove the seedpod, then rinse to flush out any remaining seeds. Blot dry, inside and out, with paper towels. Carefully stuff each chile with a stick of cheese.
  • Puree the tomatoes, onion and garlic in a blender until smooth. Heat the olive oil in a large skillet over high heat until almost smoking. Add the tomato puree, cloves, peppercorns, bay leaves, cinnamon stick and cilantro sprig and fry, stirring, until thick, 5 to 6 minutes. Add the broth, reduce the heat and simmer until thickened but still brothy, 25 to 30 minutes. Season with salt. Strain, discarding the solids, and keep warm.
  • Preheat the oven to 350. Line a baking sheet with paper towels. Heat 1 to 1 1/2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 360. Beat the egg whites, 2 tablespoons water and 1 teaspoon salt with a mixer until stiff but not dry. Beat the yolks in a separate bowl until combined, then gently fold them into the whites.
  • Overlap the sides of the slit in the chiles to enclose the cheese, then dredge in flour, working with two chiles at a time. (Coat any tears with flour.) Using tongs, dip and roll the chiles in the egg mixture to coat. Fry in the hot oil until golden, 2 to 3 minutes per side. Transfer with a large skimmer or 2 spatulas to the paper-towel-lined baking sheet, letting the excess oil drip back into the pot. Repeat with the remaining chiles and egg mixture. Place in the oven on the lined baking sheet to cook off any excess oil, about 5 minutes.
  • Ladle the tomato broth into 4 shallow bowls; place 2 chiles in each. Garnish with cilantro.

SAN ANTONIO MIGAS



San Antonio Migas image

Provided by Sunny Anderson

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

8 large eggs
3 tablespoons unsalted butter
3 tablespoons vegetable oil
4 corn tortillas, sliced into 1/2-inch strips, then cut into 2-inch rectangles
1/2 cup chopped red bell pepper
1 4-ounce can green chiles, drained
1/2 cup chopped Vidalia or other sweet onion
Kosher salt and freshly ground black pepper
2 Roma tomatoes, seeded and chopped
1/2 cup shredded pepper jack cheese
In a large bowl, whisk the eggs and 2 tablespoons water vigorously. Set aside.

Steps:

  • Cook the tortilla strips: Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until they are all golden and crispy.
  • Cook the vegetables: When the tortillas are crisp, add the bell pepper, chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes.
  • Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, then remove from the heat. Stir in the tomatoes. Serve topped with cheese.

Tips:

  • For the migas filling, use a variety of bread types, such as cornbread, white bread, and tortillas, to add different flavors and textures.
  • When making the pulled chicken, use a flavorful spice rub to add depth of flavor. You can also use a slow cooker to make the chicken, which will make it extra tender and juicy.
  • For the tomato salsa, use fresh, ripe tomatoes for the best flavor. You can also add other ingredients to the salsa, such as onions, peppers, and cilantro.
  • When making the chihuahua sauce, use a good quality cheese that melts well. You can also add other ingredients to the sauce, such as cream, milk, and spices.
  • When assembling the chile rellenos, be sure to stuff them tightly with the migas filling. You can also use a variety of different fillings, such as cheese, beans, or vegetables.

Conclusion:

Migas-filled chile rellenos are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a variety of fillings and sauces to choose from, there is sure to be a recipe that everyone will enjoy. Whether you are a fan of spicy food or prefer something milder, these chile rellenos are sure to satisfy your cravings. So next time you are looking for a new and exciting recipe to try, give migas-filled chile rellenos a try. You won't be disappointed!

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