Chicken Rellinos - Serves 4.
2 whole boneless skinless chicken boobs. Cut into halves.
1 cup (200ml) milk
2 eggs (soory I don't know the metric equivalent)
1/2 cup flour
1/2 cup corn meal
1 pound (500 mg) jack cheese grated. Cheddar will work but it's not as good. Casa Ranchero works in Mexico.
couple of tablespoons olive oil
8 good sized New Mexican or Pasilla peppers charred, skinned and de -seeded. chopped medium.
1/4 pound (125 mg) butter (one stick)
1 onion chopped medium.
1 cup cream.
Heat oven to 350F (175C)
Put oil in bottom of heavy frying pan (cast iron is good)
Heat to medium.
beat eggs and add milk. put in shallow dish.
put flour for dredging in shallow dish.
put cornmeal in shallow dish.
Take chicken, slice pocket in them long ways, stuff with 1/2 grated cheese, fold back over tight.
Dip in flour, dip in milk/egg mixture/ dip in cornmeal.
Put in frying pan, brown till just brown on all sides.
place in long shallow backing pan (9x12 inch) Do all chicken pieces this way.
Using chicken frying pan, heat to medium, melt butter in pan. Brown onions till translucent. Slowly add 8 to 10 Tablespoons of flour, mixing with whisk as you go. Slowly brown flour till it's a dark yellow color or so.
add cream. mix well, let heat up to just below boiling.
Add peppers. mix in well, cook for about 5 minutes on low.
Salt and pepper to taste.
Pour sauce over chicken in baking pan. Cover with remaining cheese.
Bake for 1 hour at 350F (175C).
Serve over white, brown or saffron rice.
tim in san jose