Saturday, January 5, 2013

Smokey Chicken Chile Rellenos

Smoked Out!

Day 3 of Smokey Goodness! I have just used the last of my smoked chickens to make these quick and easy baked Chicken Chile Rellenos.

I love chile rellenos and I make them two different ways. Sometimes I fry them in a nice chiptole beer batter, which are just plain yummy. I will make them soon for you.

Next I bake them for a more healthier snack. You can stuff chile rellenos with pretty much anything.

I make them stuffed with mushrooms and cheese, squash, beans and rice,  almost anything you have as leftovers can be stuffed into a chile relleno and be delicious.

Start with Anaheim Chiles, that have been roasted until blackened on all sides. Allow Chiles to rest and peel skin, slice down one side of chile, remove seeds.

Please do not ever rinse roasted chiles under water to remove seeds. We don't want to lose any of that roasted flavor we worked so hard to accomplish.

Grate some good cheese, I like cheddar and jack mix for these, add the shredded smoked chicken and bake at 375 degrees for 15 minutes.

These chiles are so smokey and cheesy you can't resist eating more than one.

Smokey Chicken Chile Rellenos

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2-4


4 Anaheim chiles, roasted, peeled
2 c. smoked chicken, skin removed, shredded
1/2 c. cheddar cheese, grated
1/2 c. jack cheese, grated
1 c. chili gravy
non stick cooking spray


Roast chiles under broiler until blackened on all sides, allow to rest five minutes, peel, slit open down one side, remove seeds, leave stem attached for presentation purposes.

Spray an oven proof dish with non stick cooking spray, pour chili gravy on bottom of dish. Add chiles, put 1/2 cup of shredded chicken into each chile, add 1/4 cup of shredded cheese to each chile.

Bake at 375 for 15 minutes. Enjoy

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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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