CHICKEN AND CORN CHILE RELLENOS WITH FIESTA RELISH AND CILANTRO SAUCE

Relleno Filling

Ingredients Weight Measure
Olive oil 1 Tbsp.
Chicken, breast, skinless, boneless, cubed 8 oz.
Jalapeño pepper, medium, seeded, minced 1 ea.
Cilantro, minced 1 Tbsp.
Salt 1/4 tsp.
Black pepper, cracked 1/4 tsp.
Corn 1-1/2 cups
Butter 3-1/2 Tbsp.

Fiesta Relish

Ingredients Weight Measure
Black beans, cooked 1 cup
Kidney beans, cooked 1 cup
Cilantro, minced 1 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1 Tbsp.
Shallot, minced 1 ea.
Olive oil 2 Tbsp.
Lime, juice of 1 ea.
Salt and pepper To taste

Cilantro Sauce

Ingredients Weight Measure
Cilantro, chopped 1 cup
Garlic, clove, minced 2 ea.
Shallots, minced 2 ea.
Roma tomatoes, chopped 10 ea.
Lemon, juice of 1 ea.
Chicken stock 1 cup
TABASCO® brand Garlic Pepper Sauce 1-1/2 Tbsp.
Sugar 1 Tbsp.
Tomato puree 1 Tbsp.
Salt and pepper To taste
Butter, unsalted 6 Tbsp.
Ingredients Weight Measure
Queso fresco or Monterey Jack cheese, shredded 1/2 cup
Pasilla chiles, large, roasted and peeled 12 ea.
All-purpose flour 1 cup
Eggs, beaten 10 ea.
Vegetable oil 1 cup
TABASCO® brand Original Red Sauce 1 Tbsp.
Sour cream garnish

Method

  1. To prepare the Relleno filling, heat the olive oil in a large sauté pan over medium heat. Sauté the cubed chicken until browned. Add the jalapeño and cilantro. Adjust with salt and pepper to taste. Add corn and butter and simmer 4-6 minutes. Remove from heat and set aside.
  2. For the Fiesta Relish, gently toss ingredients together in a small bowl. Set aside at room temperature.
  3. For the Cilantro Sauce, combine all ingredients in blender and blend until smooth.
  4. To prepare the Tomato Sauce, in a large sauté pan, heat olive oil over medium heat. Sauté garlic, shallots and fresh tomatoes for about 5 minutes. Add the lemon juice, chicken broth and TABASCO® Garlic Pepper Sauce. Reduce heat and simmer for an additional 10 minutes. Add sugar, tomato puree and salt and pepper to taste.
  5. Remove mixture from heat and place in blender. Add butter, 1 Tbsp. at a time, blending until mixture is smooth. Return to low heat.
  6. To assemble the Chile Rellenos, preheat oven to 350°F. In a large bowl, combine cooled chicken-corn mixture with cheese. Take pasilla chiles and cut a slit lengthwise. Open carefully and remove stem, seeds and ribs.
  7. Place 3 Tbsp. of chicken-corn mixture in center of chile and fold chile to enclose the corn mixture. Set aside and repeat with remaining chiles.
  8. Spread flour on a large platter or workable area. Beat eggs in large bowl until foamy, 3-5 minutes.
  9. In a wide frying pan, pour vegetable oil about 1" deep and heat to 375°F. Working 1 chile at a time, dip and coat entire chile in flour from the flour dip. Dip into the eggs and then carefully slip into hot oil. Fry until lightly brown, 2-3 minutes; then flip and brown other side.
  10. Using a slotted spoon, transfer chile from oil to paper towel bed to drain. Repeat frying process with remaining chiles.
  11. After frying, place on baking rack and bake at 350°F for 8-10 minutes until crispy and beautifully brown.
  12. To serve, layer a thin amount of the Tomato Sauce on a plate. Place stuffed chile in center of plate and pile on the Black Bean Relish. Drizzle with sour cream and Cilantro Sauce.

Yield: 12 servings