Now for anyone who really knows a lot about chiles rellenos, this might be a total sham. But this is such a great summer option. Fire up the grill and enjoy a great summer treat. Poblanos are one of my favorite peppers. They’re not really spicy, but they have such a powerful flavor. Plus the interesting way of making the chicken, really adds a lot of moisture and flavor.
What you’ll need:
- 4 poblano peppers
- 2 large chicken thighs
- 2 tbsps butter
- 1 1/2 cup milk
- 1/2 medium tomato
- 10-12 oz queso cotija (more cheese is always better)
- chili powder
- garlic powder
- adobo seasoning
- olive oil
- can of refried beans (This is optional. I prefer black if available)
Preheat the oven to 375 degrees. Take the two chicken thighs, season them with generous amounts of salt, pepper, chili powder, garlic powder and adobo seasoning. Take the tomato and puree it in a blender or food processor. Take an oven safe skillet or pot with a lid. Add the milk, butter and tomato. Heat over very low heat, just to warm and melt the butter. Add in a tsp of salt and a pinch of chili powder. Keep stirring occasionally until heated and the liquid becomes almost a salmon color. Place the chicken thighs in the pan with the tomato and milk mixture. Put in the oven for about 20-25 or until the chicken thighs are done. Luckily thighs cook pretty quickly.
Fire up the grill! When the chicken is done, take it out to the grill and flash grill it. It adds a great smokiness and texture. About one to two minutes on each side. (obviously you can skip this step, but you need to use the grill anyway later and it makes a big difference)
Take the poblanos and make a circular cut around the top, and pull out the stem and the seeds. The results should be a hollowed out pepper. Take the cooked chicken thighs and start shredding the chicken with a fork. When done, add the chicken to the bowl with the cotija cheese. (leave a little off to the side for a topping later) take the chicken and cheese mixture and stuff the poblano peppers. Make sure they’re really stuffed to the brim to make sure you get the maximum amount of cheese and chicken.
When stuffed, grease the outside of the poblano peppers. Sprinkle with salt and wrap in aluminum foil. Grill the peppers for 6-8 minutes or until soft, turning the peppers occasionally.
Top the peppers with some refried beans and extra cotija cheese. Enjoy!!