Roasting Peppers

After you have rinsed and washed your peppers, place them on a hot grill or if you are staying inside place our peppers on one of your burners on your stove. Either way cook until one side blisters the skin and makes the skin turn black. DO NOT BURN YOUR PEPPERS.. There is a fine line between what you want and what could happen so be all over your peppers. 
Once your peppers are blackened and blistered place them in a  bowl and wrap it airtight with plastic wrap. Leave it wrapped at room temp for about 20 minutes, or cool enough to handle.  
Take peppers out and peel all away all the charred skin and you should have nothing but a naked pepper...On a Burner..

Skinny Relleno

Poblano Pepper 

Which means of or from Pueblo in Spanish

The Poblano is a mild chile pepper originating in the central region of Mexico. Dried it is called ancho pepper. While poblanos tend to have a mild flavor, occasionally and unpredictably a poblano can have significant heat.  One of the most popular pepper grown in Mexico, the tree is multi-stemmed and can reach 25 inches in height. the pod itself is about three to six inches long and about two to three inches wide.  The health benefits of poblanos includes, that they are relatively high in fiber, or like I like to say "fire in the holeeee!!!!!" So one day I needed to have a Chile Relleno. The problem is a traditional relleno is stuffed full of queso fresco (fresh white cheese), breaded and fried. You see I'm not one to fry things. I know this is a sin if your a faced paced American worker. I can remember one Christmas when someone gave our family a Fry-Daddy. We fried EVERYTHING. It was so fun.... Until we started frying pancakes, hot dogs and candy. It was kinda what you eat now at your county fair. Come to think of it. We would've made some money. So in my cooking ways which is to take any food dish and turn into something healthy WITH OUT losing the integrity of the flavor, I thought up this recipe.                                          Chile Relleno Start off by selecting great peppers and roasting them. Size does matter on this topic. You want to have at least 5 inches. Wash nicely and then place peppers on one of your burners or a hot grill to roast. This step is important to build flavor and to de-skin them.  (to learn how to roast these jewels click on my tecniques link). As the peppers are cooling and resting, this would be a great time to start your filling.                                                     Ingredients                                                     Makes  4 Chilies  4 4 oz chicken breast 1/2 tsp of salt 1/4 tsp black pepper 1/4 tsp Cumin 1/4 tsp poultry magic a pinch of red pepper flakes 1/2 of a medium yellow onion (chopped fine) 1 clove of garlic (chopped fine) 1/2 cup of fat free cram cheese 1 1/4 cups of shredded cheese part skim, Mexican blend 1 small can of diced green chillies                                                         Method Boil the chicken breast first in boiling water. Let the chicken cook a couple of minutes past ready about 15 minutes. This way it will shred up easier.  In a separate pan saute the chopped onion and garlic together until they are translucent. Add the shredded chicken and then the spices. Before you add the spices always, always mix the dry ingredients before adding them. This makes happy spices. WE don't want to go all the way with the spices before getting to know them.  Once everyone knows each other add the spice blend to the chicken and mix with the onions and garlic. Add the rest of the ingredients into a large mixing bowl and mix. Set aside and let cool.   Next... Its time to stuff our Chile's.  After you have taken all the char off of the peppers you are going to make a small slit along the pepper length wise. Be very careful as the peppers will be very delicate and you want to keep its shape. Once inside the pepper, remove all seeds. Place the filling inside the Chile and filling until it looks like a loaded baked potato.                                                     Next add a can of seasoned black beans to the casserole dish to cover the bottom about . Place stuffed peppers in a casserole dish on top of black beans. Sprinkle more shredded cheese on top and bake covered with foil on 350 degrees for about 45 minutes. Remove and enjoy!! The bold taste of chipotle peppers is like no other. This dish is a great way to enjoy a summer night.

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