Tag Archives: chile

Spicy Shredded Chicken & Cheese Stuffed Poblanos

I was in the mood for a Chilé relleno, but didn’t want the heaviness that goes along with such a meal.  These stuffed poblanos have a fresher taste since they’re only roasted instead of fried and contain only a couple of simple ingredients!  A nice light take on a Mexican fave!

*Use whichever flavor or cut of cheese you prefer. I used cheese sticks because they’re were handy and the exact flavors I was wanting.

*When I say red sauce, I do NOT mean enchilada sauce..though you’re welcome to try!  I’m thinking more along the lines of that super spicy sauce you get a Mexican restaurants in the smaller dish or from the kitchen.  Basically a spicy, thin salsa.  Make sense??

The Starting Lineup

  • 2 cooked chicken breast, shredded (rotisserie, poached)
  • 4-6 poblano peppers, roasted (skin-peeled)
  • 6-8 Cheese sticks (I used a mix of pepper jack & manchego)
  • 1/4 cup spicy red sauce (homemade, HEB, el Pato, etc)
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • Evoo
  • Kosher salt & pepper

Garnish

  • Mexican crema or sour cream, more red sauce, cilantro, limes.. 

Assuming that your chicken and poblanos are already prepped and ready to go (shredded/chopped and roasted/peeled), we’ll start with the onions!

 In a sauté pan heat about 1Tbsp of EVOO to medium heat.  *You always want your oil hot before you add in your ingredients.  Add in the 1/2 of a diced onion into the pan and allow to sweat down a bit while stirring.  After about 3-5 minutes and in the minced garlic.  Cook both of these together for just 1 minute and remove from the heat.  Burnt garlic is sooo not good!

 Transfer the cooked down onions & garlic to a large bowl.  Along with those you’re going to add in the cooked chicken, the spicy red sauce and a pinch each of kosher salt & pepper.  Feel free to add more red sauce if you’d like, you just don’t want it too wet.

   On to the poblano peppers…after the blistered skins are removed, make a couple inch slit into just ONE side.  Do NOT cut all the way through.  With a small spoon carefully scrape out as much of the seeds as you can.

 Next, place half of a cheese stick into the poblano (I used pepper jack here).  Next add a good size scoop of the spicy chicken mixture into the poblano.  Finally, top with 1 more cheese stick (I used manchego, melts beautifully, and just cut in half for two pieces).  Place the finished stuffed peppers onto a baking sheet or baking dish.

   Place the stuffed poblano peppers into your oven set on broil.  Have the rack about 6″ under your broiler and watch closely, as this will only take a few minutes.

Once the cheese is ooey-gooey they’re ready to devour!  Serve along side a light rice or beans and garnish with a Mexican crema/sour cream, more red sauce, cilantro and a lime!  Enjoy!!

Gringo Crockpot Chilé Colorado

Hey, I don’t always make everything from scratch…Yes, I am guilty of making my own red & green sauces more often than not,  but sometimes I actually have a life too.  At least for that day.

I order Chilé Colorado almost every time I go to a certain Mexican restaurant when I visit home.  It’s just delicious between the beef (my fave) and the spicy aspect (my other fave), I cannot get enough.

So without breaking my back or bank, I stretched this into a real filling meal by making smothered burritos with the Chilé.  I imagine that they’d also stretch a bit further if I didn’t get into them at midnight, and breakfast, and lunch, and snack time….ok, we just may not have any for leftovers tonight.  Oops! 😉

The Starting Lineup

  • 2 lbs of beef stew meat
  • 1 can of red enchilada sauce
  • 1 cup (8oz) of beef stock
  • 1 white onion, quartered
  • 1 Jalapeño, quartered
  • 2 cloves garlic, minced
  • 1 tsp each salt & pepper
  • 1 Tbsp+ cumin

To make them Smothered Burritos

  • 2 cups cheddar cheese, shredded
  • 1 can red enchilada sauce
  • Burrito size flour tortillas
  • Sour cream/Guac/Green onions (garnish) 

We’ll start off by spraying your crockpot with a bit of nonstick spray and then add in the quartered onions, garlic and jalapeño.  *If you don’t want it too spicy, please remove the seeds and pith of the jalapeño or just omit completely.  ..we just like it hot!!

Next, add in all of the cubed beef and your 3 seasonings.  Follow that with the beef stock (stock gives a richer flavor than broth) and 1 can of red enchilada sauce (*again with the spice, use a can with a heat level you prefer.  We use a medium or hot, but you may like it mild…and that’s just fine!)

  

Now just cover your crockpot and set to low.  Walk away, go to work, lounge by the pool, what have you…in 8 hours it will be fork tender.🍴

Once it has finished and your home smells too good to stand, you can eat this as you please.  Whether that’s out of a bowl with a tortilla to dip or make tacos with it.

Another easy option is to make Smothered Burritos with the filling.  If you chose that route, here we go..

Preheat the oven to 350 and spray a 9×13 dish with nonstick spray.  Fill each burrito size tortilla up with a good size spoonful of this meat.  Make sure to let some of the juices in there too and roll them into perfect burrito form.

Place one by one into your casserole dish, I typically can fit about 6 per dish.


Next, pour another can of red enchilada sauce overtop the burritos.  You can also mix a bit of the leftover Chilé Colorado broth in with the canned enchilada sauce, just don’t make it too thin.  (I could slurp that broth with a straw..and I may have done just that..) 

Sprinkle your shredded cheese ALL over these bad boys.  This is definitely the ‘smothered’ part of the name!

  
Pop these into the oven for about 20 minutes until that cheese is perfectly melted and gooey overtop.  Serve each with a dallop of sour cream and a sprinkle of green onions.  👌
 

Pork Chilé Verde 

Does everyone know that I just adore mexican food by now??  Yes, we eat this Latin culture’s goodies at least thrice weekly.  Salivating now.

What seems like a complicated, difficult and time-consuming dish, actually isn’t.  I prepped this meal in 30 minutes and then was free to walk away for hours.  HOURS my friends…all while my house took on the most heavenly aroma…

The Starting Lineup

  • 3-4 lb pork butt/shoulder
  • 1 1/2 lbs tomatillos 
  • 2 onions, chopped
  • 2 poblano peppers
  • 2 jalapeño peppers
  • 1/2 cup cilantro
  • 8 cloves garlic (divided 5/3)
  • 2 cups chicken stock
  • 2 Tbsp mexican oregano
  • 2 Tbsp cumin (divided 1/1)
  • Salt & Pepper
  • EVOO   

Alright, let’s rinse and prep those veggies!  Mince the garlic cloves, chop the onions….rinse and pat dry the hot peppers and husk and rinse the tomatillos (these are actually kind of ‘sticky’, just an fyi ;)) 

 Set your oven to broil and line a baking sheet with foil.  Cut each husked tomatillo in half horizontally.  Lay these cut-side DOWN onto the sheet, along with the poblanos, jalapeños and 5 of the garlic cloves (leave the skin ON the garlic here).  

 

^^^Watch closely while broiling.  Turn the peppers as needed, let ‘blister’ all over (the peppers are often done before the tomatillos).  Also, if needed, turn your sheet pan 180 degrees occasionally during the broiling period.^^^

When peppers are good and done, place in a paper lunch sack and close.  Allows to steam in bag for 10 minutes, while tomatillos finish broiling.

Onto the blender!  Add in the roasted tomatillos (skin and all), cilantro, roasted garlic (squeeze out of the papery skin), the roasted and steamed peppers (waxy skin removed), 1 tsp cumin and 1 tsp salt.  Blend!! 

  

Your verde sauce is now complete!  Easy right??!  We’ll keep this in the blender and set aside.

Ok, pork prepping time.  Chop up the two onions and mince the remaining 3 cloves garlic. 

 

With a sharp knife, carefully cut the pork into rough 1″x1″ cubes.  Season liberally with kosher salt & pepper and a bit of cumin.

Heat a large heavy bottomed pot with 2 Tbsp’s of EVOO to med-high heat.  Once hot, add in the pork (about 1/4 at a time, do not overcrowd).  Sear the pieces on each side for 1 minute and set aside. 

 Once the pork is finished searing, add the onion to that same pot.  As it starts “sweating” and releasing its juices, scrape up to those delicious brown bits from the bottom of your pan. *please use the proper utensils to not scratch your cookware.  Toss the seared pork back into the onion filled pot along with the minced garlic. 

 
Ok, we’re almost ready to walk away for a few hours…just a couple more steps!

Pour in the verde sauce you made just minutes ago…looking and smelling good, isn’t it?? 

 

Next, add in the 2 cups of chicken stock and the mexican oregano.  Stir.  

   Bring to a boil, reduce to a simmer and cover.  Let the Pork Chilé Verde simmer on low for at least 3 hours…the longer the better really!!

I like to serve ours with a dollop of sour cream, garnish of fresh cilantro and warm tortillas..enjoy!! 

 

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