Name: Chicken Chile Rellenos
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 4
Cuisine: Mexican
Ingredients: Poblano Pepper; La Corona Pure Corn Oil; La Corona Pure Corn Oil; al fresco Ground Chicken, Seasoned, Italian Style; Cebollitas Bunch; Elephant Garlic; Hydroponic Tomato; Organic Squash; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; McCormick Ground Cumin; McCormick Ground Oregano

To Roast Poblanos:

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Brush the poblanos with oil. 
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Roast 5 minutes on each side.
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Place in a plastic bag or under plastic wrap to steam. About 5 minutes.

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Peel the skin. 
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Make a slit down the middle. 
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Don’t go fully through the pepper. 
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Remove the seeds. 
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 Repeat until done. 
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Set aside. 
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For the Filling:

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Heat the oil. 
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Add the chicken. 
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Season with salt, pepper, cumin, and oregano.

With your spatula, break up the chicken.

Add the onion, garlic, tomato, and calabacita squash.

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Mix and cook for 2 minutes. 
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To Assemble:

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Fill the poblanos with the filling. 
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Use your best judgment when adding the filling to the center of the peppers.

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Broil for 5 minutes. 
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Chicken Chile Rellenos

Serves 4

20 mins prep

20 mins cook

40 mins total

What you need

To Roast Poblanos:

For the Filling:

How to make

To Roast Poblanos:

For the Filling:

To Assemble: