Today my wife & I celebrated her birthday with family over and I made 18 Baked Chili Relleno with Pollo filling. Here was our recipe and the zone block of this was an estimate but I think it worked well for me as I ate one for Lunch & one for dinner along with another 2C and 2P block and called it a meal.
1 Whole Pablano Pepper Roasted & Skinned; Seeds & Core Removed
Chicken Filling:
Shredded from whole Rotisserie Chicken from Sam's Club
Diced Tomatoes
Yellow Corn
Cubed White Mexican cheese
Sauce, Simmer then Puree:
1 Large Onion
6 cloves of garlic
2 cans Diced Tomatoes
5 Jalapenos
1/2c of Half & Half
First roast the Pablano pepper on a grill or gas burner to heat and cook the skins off the flesh and then after allowing to cool for 20 minutes, peal all skin off, as it leaves bitter flavor. Core and deseed the pepper then spoon in Chicken filling & a few cubes of white mexican cheese.
I'd estimate 1 pepper as 1C, the 1/4c of Corn 1C, Tomatoes & Sauce 0.5C, 1.5oz of Chicken & 1oz of Cheese for a total of 2.5C, 2.5P, 0F per stuffed pepper. We baked them for 40 minutes at 400 degrees and the peppers cooked well because the moisture in the pulled chicken was so great.
I then had a tiny piece (<2oz) of her Tres Leche Birthday cake and surprisingly, 4.5 hours later, I'm not really hungry. I believe that the Pollo Relleno definitely has potential as a normal meal in my household.
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