Hugo's Chile Rellenos
Straight from the kitchen of Chef Hugo Ortega...one chile stuffed with chicken and Chihuahua cheese, served with arroz a la Mexicana and frijoles a la olla.
Mix shredded chicken with salsa de tomate.
Stuff each pepper with chicken mixture and some of the asadero cheese.
Dredge each stuffed pepper in breading and sear in manteca.
Finish baking the peppers in a 350-degree oven for about 10 minutes or until heated through. Sauce with pipian verde and garnish with pumpkin seeds.
For the Salsa de Tomate:
In saucepan, heat oil and sauté onions until translucent. Add pureed tomatoes, laurel leaves, black pepper, garlic oil and salt. Simmer until slightly thickened, about 20 minutes.
Recipe and Image courtesy of Hugo's.