Chicken Chiles Rellenos with Creamy Corn Salsa Recipe
Ingredients
- 3-4 poblano chiles cleaned, cooked, and de-seeded as explained above.
For the Filling
- 1 chicken breast cooked and shredded
- 1/4 bar of cream cheese at room temperature
- Chopped cilantro onion, and tomato
- Shredded mozzarella cheese
For the Creamy Corn Salsa
- 1 1/2 cup of whipping cream or 1 can of evaporated milk
- 1 cup of corn + 1/2 cup extra to add to the cooked salsa
- 1/2 cup of chicken stock
- 2 tablespoons of butter
- 2 tablespoons of corn starch to thicken
- Salt and Pepper to taste
Instructions
For the Filling
- Heat the chicken up with the onion, tomato, and cilantro for about three minutes over medium heat.
- Add the cream cheese and stir well until creamy.
- Season with salt and pepper and let cook for an additional 3-5 minutes.
- Set aside.
For the Creamy Corn Salsa
- Add the whipping cream or evaporated milk and 1 cup of corn to a blender and blend well.
- Strain the mixture in order to obtain a creamy texture and add to a frying pan with two tablespoons of melted butter, heat until the salsa is warm.
- In a separate bowl, combine the corn starch with the chicken stock and stir well before adding to the frying pan.
- Add the remaining corn and stir until it is as thick as you want it.
- Season with salt and pepper and serve with the chiles rellenos.
To Form the Chiles Rellenos
- Once cleaned, cooked, and de-seeded, add some of the creamy chicken mixture to the inside of the poblano chile and add the shredded mozzarella cheese on top.
- Bake for 10 minutes at 400 degrees (or put in the microwave until the cheese is melted).
- Serve over the creamy corn salsa and serve hot.
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