prep time: 16 minutes
•
cook time: 30 minutes (not including time to cook the chicken) yield: 2 servings (1 chile per serving)
prep time: 16 minutes
•
cook time: 30 minutes (not including time to cook the chicken) yield: 2 servings (1 chile per serving)
This recipe takes a few extra steps—like roasting the peppers to remove the skins and give them a nice charred flavor. I find that coring and removing the seeds from the peppers is easier to do before roasting and keeps the peppers from tearing when you stuff in the chicken. If you aren’t a fan of poultry, you could also fill the poblanos with shredded pork or beef.
2 medium poblano chiles (about 1 pound)
Fine sea salt and fresh ground black pepper
filling:
1 cup shredded leftover Simple Slow Cooker Chicken Thighs ( see here )
fried coating:
2 large eggs, separated, at room temperature
¼ teaspoon fine sea salt, plus more as needed
¼ cup coconut oil, for the pan
for serving:
½ cup salsa, pureed
2 tablespoons chopped fresh cilantro
1. Lay a chile on a cutting board so that it sits flat. Using a knife, make two cuts to form a T. First, cut down the middle of the chile lengthwise from stem to tip, then make a second cut perpendicular to the first, about ½ inch from the stem, slicing through only one side of the chile (be careful not to cut off the stem end completely).
2. Open the flaps of the pepper and use a paring knife to carefully cut out and remove the core and seeds. Then, using a small spoon, gently scrape the inside of the pepper to remove any remaining seeds, ribs, and core. Repeat with the second pepper. Close the flaps once all the seeds are removed.
3. The next step is to roast the peppers. Doing so over a gas flame is the best option because the shorter time over the heat helps keep the peppers’ shape and texture intact during frying, but if you don’t have a gas stove, you can use the broiler in your oven.
To roast over a gas flame, turn two gas burners to medium-high heat. Place 1 chile directly on each burner and roast, turning occasionally with tongs, until blackened and blistered on all sides, 5 to 7 minutes. Remove to a large heatproof dish.
To roast under the broiler, place an oven rack in the upper third of the oven and turn the broiler to high. Place the chiles directly on the rack and broil, turning occasionally with tongs, until blackened and blistered on all sides, 8 to 10 minutes. Remove to a large heatproof dish.
Cover the dish tightly with plastic wrap or a baking sheet and let the chiles steam until cool enough to handle, about 15 minutes. Using a butter knife, scrape away and discard the chile skins, being careful not to tear the chiles; set the chiles aside.
4. Season the inside and outside of the chiles with salt and pepper.
5. Fill each chile with shredded chicken. If you used the broiler rather than a gas flame to roast the chiles, be extra careful when filling them to avoid tearing them.
6. Whip the egg whites in a bowl until soft peaks form. Beat the yolks together with the salt. Gently fold the yolks into the whites.
7. Pour the pureed salsa into a serving platter and set aside.
8. Heat the coconut oil in a cast-iron skillet over medium-high heat. When the oil is hot, dip each chile into the egg mixture to coat the whole chile. Fry the coated chiles on all sides until golden brown, 2 to 3 minutes per side. Note: If the coating doesn’t stick, dollop about 3 tablespoons of the egg coating into the hot oil in the shape of the chile and fry until it is light golden brown, then place the chile on the egg mixture and dollop another 3 tablespoons of the egg coating over the top of the chile and smooth with a spoon to cover the entire chile. Flip the coated chile over to fry the other side until light golden brown.
9. Remove the fried chiles from the pan and place them on the serving platter over the salsa. Garnish with the cilantro.
