The Heat is On!!!!!

So it’s May in Phoenix and already records have been set for the hottest May 1st ever. 107 degrees and things are just starting to heat up. So much for the people who claim global warming is a hoax! I just know I keep thinking it can’t get any hotter and then it does.

My husband’s birthday is in May so we decided to have a cook-out and celebrate. Luckily we have a pool so it quickly became a pool party, at least for the kids. The adults have turned into wimps! The pool was only 82 degrees, good enough for the kids but not quite hot enough for the adults. The kids loved it. We watched them through the window from the comfort of our air conditioned house. They loved it...we loved it and everyone was happy. And so begins the days of summer cookouts! 

I decided to try a recipe that combined a little bit of outdoor and indoor cooking that involves one of my favorites “Chili  rellenos” which are deep fried cheese filled peppers with an enchilada sauce and more cheese. This recipe involves baking instead of deep frying. The peppers are in enclosed in phyllo which creates the flaky crunch of the the pocket with the cheese inside  instead of surrounding the cheese and deep frying the whole pepper. They turned out delicious and became lunch and dinner at my house. I created them for The Taste of America Challenge for the World Food Championships so hopefully  they sound as good to the judges as they were to eat! Anyway here is the recipe and some pretty tasty photos! 

     

Chicken and Roasted Corn “Chili Relleno Pockets”

4 ears fresh corn

4 medium poblano or Pasilla chili peppers

2 tablespoon vegetable oil

2 tablespoons olive oil

1 cup diced onion

½ lb Springer Mountain Farms boneless, skinless chicken thighs

½ tablespoon Fiesta Crushed Red Pepper

1 teaspoon Fiesta Chopped Garlic in oil

½ teaspoon Fiesta Ground Comino

½ cup chicken broth

2 cups Cotija cheese, shredded

1-16 oz package phyllo dough, thawed

½ cup Challenge Butter, melted 

Sauce

½ cup diced onion

2 tablespoons olive oil

2 teaspoons Fiesta chopped garlic in oil

1-14.5 oz can Red Gold Petite Diced Tomatoes Chipotle

1-10 oz can Red Gold Petite Diced Tomatoes and Green Chilies

½ cup chicken broth

2 tablespoons white vinegar

1 teaspoon Fiesta Mexican Oregano

½ teaspoon Fiesta Ground Comino

⅛ teaspoon Fiesta Ground Cinnamon 

To roast corn and peppers

Rub corn and peppers with vegetable oil and roast on a grill, turning every few minutes until corn is charred and peppers have blistered. Remove corn from the cob. Peel skin from peppers. Remove seeds and stems. Chop peppers and set aside with corn. 

Filling  

1.In a large skillet over medium heat cook onion until it starts to become softened, add chicken and cook until chicken is no longer pink. Add spices and chicken broth. Reduce heat and simmer for 5 minutes. Add corn and peppers. Cook until mixture is hot. Remove from the heat and add 1½ cups of cheese.  

2.Unroll phyllo and remove approximately 4 inches from the length. Phyllo is about 10x14 and you will have a 9-10 inch square. Remove a single sheet and place on flat surface. Brush with butter and place another sheet on top. Brush this with butter and repeat until you have 5 layers. Gently press this section into a large muffin pan until section is securely nestled into muffin opening. Fill this with chicken mixture until it fills cavity and then fold phyllo over top of mixture brushing with butter to close pocket. Repeat with remaining phyllo and chicken mixture. Recipe should fill 4 pockets. Bake at 350 degrees for 35-40 minutes or until top of phyllo pockets are golden brown. Cool for 5 minutes and then invert onto baking sheet.      

  

Sauce

To make sauce:Blend the  tomatoes in a blender until pureed and set aside. In a large skillet, over medium heat, saute onion in olive oil until translucent, about 5 minutes. Add garlic and saute a minute longer. Add broth, vinegar and spices. Add tomatoes and reduce heat to low. Simmer until sauce is reduced by ½ , about 15 minutes. 

To serve: Spoon about ¼ cup of sauce onto plates. Top with a chicken pocket and sprinkle with remaining cheese.