Chicken Chiles Rellenos Alfredo is a delicious fusion of classic Mexican flavors with rich Italian cuisine. This dish combines the smoky, slightly spicy essence of roasted poblano chiles, stuffed with tender chicken, and smothered in a creamy Alfredo sauce. The combination of the robust, hearty flavors of the chicken and chiles, with the smooth, garlicky Alfredo, creates a comforting and indulgent meal that’s perfect for any dinner occasion. It’s a unique twist on the traditional Chiles Rellenos that adds an Italian flair to a beloved Mexican classic.
Ingredients:
- 4 large poblano chiles
- 2 cups cooked chicken breast, shredded
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions:
- Roast the Poblano Chiles: Preheat your oven to 400°F (200°C). Place the poblano chiles on a baking sheet and roast them in the oven for about 15-20 minutes, turning occasionally, until the skins are charred and blistered. Once done, remove them from the oven and place them in a bowl covered with plastic wrap or a clean kitchen towel to steam for about 10 minutes. This will make it easier to peel off the skins.
- Prepare the Filling: In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent. Add the shredded chicken, cumin, and smoked paprika, and stir to combine. Cook for about 3-4 minutes until the chicken is heated through. Remove from heat and set aside.
- Stuff the Chiles: Carefully peel the skins off the poblano chiles and make a small slit down one side of each chile. Remove the seeds and membranes, being careful to keep the chiles intact. Stuff each chile with the chicken mixture and a mixture of Monterey Jack and cheddar cheese. Set aside.
- Prepare the Alfredo Sauce: In a saucepan, heat the heavy cream and milk over medium heat. Stir in the Parmesan cheese and cook until the cheese is melted and the sauce has thickened slightly. Season with salt and pepper to taste.
- Assemble the Dish: Preheat the oven to 350°F (175°C). Place the stuffed chiles in a baking dish and pour the Alfredo sauce over the top, making sure to cover the chiles evenly. Sprinkle a little extra shredded cheese on top, if desired.
- Bake: Bake in the preheated oven for about 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden.
- Serve: Garnish with fresh cilantro and serve hot. Enjoy your Chicken Chiles Rellenos Alfredo with a side of rice or a simple salad.
This dish is a comforting blend of flavors that will satisfy both Mexican and Italian food lovers alike!
