Chiles Rellenos de Pollo (Chicken Chiles Rellenos)

DIRECTIONS

1. Preheat oven to 400 degrees. Oil chiles and arrange on baking sheet. Bake until skins are dark and bubble away from flesh, about 15 minutes. Place in zip-loc bag or cover for 5 minutes. Remove skin and cut slit in side of pepper. In separate pan heat 2 tablespoons of oil over medium-high heat, add onion and cook 2 minutes. Stir in the tomato and reduce heat. Cook uncovered, stirring frequently for 10 minutes.

2. Add chopped garlic, thyme, and oregano to mixture. Stir in shredded chicken and 1 tablespoon salt. Continue cooking for 10 minutes. Allow cooling, stuff mixture and fresh cheese into chile through slit on side taking care not to tear chile.

3. In separate pan heat oil, 1-inch deep, over medium-high heat to 375 degrees.

4. Mix the flour with remaining 1/2 teaspoon salt and spread on a plate. In mixing bowl beat the egg whites to stiff peaks and add the yolks one at a time. Roll chiles in the flour to coat lightly on all sides, shake off excess flour and dip into egg batter, hold upright letting excess drain off. Gently slip chile into pan of hot oil, cook each side 1-2 minutes or until golden brown.

NUTRITIONAL INFO