Prepare for a culinary adventure that blends the comforting familiarity of chicken rolls with the fiery zest of authentic Mexican chile rellenos! This recipe transports you to the heart of Jauja, Mexico, where vibrant flavors dance on your palate. Imagine tender chicken, delicately seasoned and expertly rolled, nestled within a perfectly roasted poblano pepper, brimming with cheese and a hint of spice. This isn't your average chicken dish; it's a celebration of textures and tastes, a testament to the magic of Mexican cuisine.
Forget complicated techniques and long ingredient lists; this recipe is surprisingly accessible, delivering restaurant-quality results in your own kitchen. Ready to create your own taste of Jauja? Let's dive into the detailed, step-by-step instructions to craft these exquisite Chicken Rolls Stuffed with Chile Relleno.
Tools Needed
- Blender
- Molcajete (mortar and pestle)
- Toothpicks
- Stove
- Pot
- Frying pan
Ingredients
- Thin, flattened chicken breasts
- Salt
- Pepper
- Poblano peppers (or jalapeño peppers)
- Cheese (Chihuahua Mennonite or panela)
- Tomatoes: 5
- Garlic cloves: 2
- Serrano pepper: 1
- Onion: ½
- Jalapeño peppers (seeds removed): 1-2
- Corn kernels: 1
- Cumin
- Dried oregano
- Chicken bouillon (powder or salt)
- Toothpicks
- Cooking oil
- Water
Step-by-Step Instructions
Step 1. Prepare the Chile Relleno Filling and Salsa
- Use both for variety)
- In a pot of hot water, cook the serrano pepper for 5 minutes, then add the tomatoes and cook until their skins burst. Turn off the heat and let them cool.
- Blend the cooked serrano pepper, garlic, and tomato cooking water. Add the tomatoes (without stems) and blend until smooth. Don't strain the salsa.
- In a hot pan, sauté onion and corn kernels for 5-6 minutes. Add jalapeño strips, spices (cumin, oregano), and chicken bouillon.
- Add the blended tomato salsa, stir, and simmer for 20 minutes over medium heat.
Step 2. Prepare and Cook the Chicken Rolls
- Season the chicken breasts with salt and pepper.
- Place a piece of poblano (or jalapeño) pepper and a cheese stick onto each chicken breast. Roll up tightly and secure with a toothpick.
- In a pan with hot oil, brown the chicken rolls on all sides.
- Pour the prepared salsa over the rolls, reduce heat, cover, and simmer for 10 minutes until the chicken is cooked through.
Step 3. Simmer Chicken Rolls in Salsa
- Pour the prepared salsa over the rolls, reduce heat, cover, and simmer for 10 minutes until the chicken is cooked through.
Step 4. Serve
- Serve hot with white rice.
Read more: Juicy Birria Quesa Tacos Recipe: A Step-by-Step Guide
Tips
- Use any melting cheese you prefer.
- Adjust the spice level by using more or fewer jalapeños.
Nutrition
- Calories: approximately 350-450
- Fat: 15-25g
- Carbs: 20-30g
- Protein: 30-40g
FAQs
1. Can I use a different type of pepper instead of poblanos?
While poblanos are traditional, you can substitute with other mild-to-medium peppers like Anaheim or even bell peppers. The flavor profile will change slightly.
2. How far in advance can I prepare the chicken rolls?
You can assemble the chicken rolls and refrigerate them overnight. Just add a few extra minutes to the baking time to ensure they're heated through.
3. What kind of cheese is best for this recipe?
Monterey Jack, Oaxaca, or a blend of Mexican cheeses work well. Choose a cheese that melts easily and has a mild to slightly sharp flavor.
This Chicken Rolls Stuffed with Chile Relleno recipe offers a delightful fusion of familiar comfort and exciting Mexican flavors. With its relatively simple preparation and impressive results, it’s sure to become a new favorite in your culinary repertoire. Enjoy the satisfaction of creating this authentic Jauja dish and savor every delicious bite!