Chile Rellenos - Chicken And Rice Stuffed Poblano Chiles With Creamy Tomatillo Sauce Recipe

How to make it

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• To prep the chiles: Heat under a broiler or over gas flame until skin is blistered and beginning to char. While still hot, place the roasted chiles in a covered bowl or Ziploc bag. After about 15 minutes the skin can be easily removed.
• To roast the tomatillos: Remove husks and rinse off sticky sap. Place on a baking sheet and cook at 350 degrees F for 30 minutes or until soft. After they cool the skins can be easily removed.
• Slit each pepper from stem to tip and remove seeds and as much of the membrane/veins as possible. Set aside.
• Pulse roasted and peeled tomatillos in a food processor or blender to desired consistency. I like about a 50/50 proportion of liquid to pulp. For a smoother sauce, blend more and strain.
• In a medium saucepan add tomatillo puree and simmer uncovered for 20 minutes.
• While sauce is cooking, mix cooked rice and diced chicken and pre-heat oven to 350 degrees F.
• Stuff each of the roasted chiles with the rice mixture and some of the shredded cheese. Fill them completely, even over-flowing. Place the stuffed chiles in a baking dish.
• Finish the tomatillo sauce by removing from heat and whisking in the milk or cream. Taste and add salt to taste.
• Pour tomatillo sauce over chiles, sprinkle with more cheese, and bake uncovered 15-30 minutes until cheese in melted and slightly browned.