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karacooks

Chicken & Roasted Corn Stuffed Poblanos

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This will be split into two posts because of the number of images I have. Here's Part 1:

 

When I first started thinking about the challenge, I knew I wanted to do some kind of chile relleno dish - but one that would be a little heartier than just a regular cheese stuffed relleno. I dug into several options, including wrapping the stuffed chile in corn husks and grilling that way, but then I started playing around on a variation of my favorite dish at my favorite local Mexican restaurant and this recipe was born!

 

Yesterday I documented the making of the fire roasted salsa, which I made a day early to let the flavors blend. 

 

Yesterday I also dry roasted 3 ears of corn and cut them from the cob and made cornbread:

 

 

 

 

 

While the cornbread was baking, I also simmered some chicken breasts in broth flavored with a healthy scoop of Penzey's taco seasoning and the juice of 2 limes:

 

 

I then shredded the chicken using my tried and true Kitchen Aid mixer method:

 

 

All of that got put in the fridge overnight to await today's cook. 

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Son of a gun. I just hit a key and lost my whole post for part 2. So here goes again. 

 

Today I assembled all the pieces and parts for the final dish. 

 

I started out with 6 poblano peppers which I put on the lowest grate of the grill to char:

 

 

Into my cobbled together steam bucket

 

 

While I waited for the peppers to steam, I mixed together the shredded chicken, crumbled cornbread, about 8 oz of pepper-jack cheese, a couple of heaping spoonsfuls of salsa, and about half the roasted corn.

 

When the poblanos were cool enough to handle, I skinned and seeded them ...

 

 

... and stuffed them with the chicken/cornbread mixture and a little more cheese.

 

 

Into a 375 grill (diffuser up high and the racks on the top of the DC).

 

 

Off the grill 40 mins later.

 

 

And ... plated with more salsa, more roasted corn, and some cilantro:

 

 

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