BAKED CHILE RELLENOS                   Cozymel’s Mexican Grill ©2004

Serves 4

Ingredients:                            Amount:     Measure:    Notes:

Poblano chile peppers                 4        large            roasted and peeled

Grilled chicken breast                  8        oz

Shredded cheddar cheese            1        cup

Shredded jack cheese                  1        cup

Cotija cheese, crumbled              ˝      cup

Golden raisins                            ˝      cup              or dried cranberries

Pepitas (pumpkin seeds)             3        Tbsp  

Black pepper                              ˝      tsp    

Topping:  Goat cheese*              2        oz                *optional               

Sour cream/crema                      4        Tbsp            in squirt bottle/bag

Ranchero Sauce*                        2        cups             *see additional recipe

Procedure:

1. Roast and peel poblano chiles, make a slit down one side and carefully remove seeds, keeping pepper whole.
2. Dice grilled chicken breast and place in a bowl with remaining ingredients.
3. Mix well to distribute ingredients.
4. Open each chile and divide stuffing into each. 
5. You will need to compact the filling somewhat to get it all in the cavities.
6. Place on a baking dish, stuffing side up and top with goat cheese if using.

Baking in Conventional oven:

1. Preheat oven to 350°.  Add ˝ cup water or broth to bottom of baking dish around chiles and cover tightly with foil.
2. Bake for 15-20 minutes or until chiles are hot and cheeses are melted.  a.

Baking in a Microwave oven:

1. Cover baking dish with plastic wrap and place in microwave oven. 
2. Cook on high turning once for 3-5 minutes or until chiles are hot and cheeses are melted.

Serving:

1. Place a half cup of ranchero sauce onto each plate and top with  a chile. 
2. Zig zag chile and sauce with crema/sour cream.
3. Serve with your favorite side dishes.