Chile Rellenos stuffed with chicken and goat cheese and served with cabbage salad
This week is Cinco de Mayo (May 5th), a Mexican holiday that is celebrated here in the Rocky Mountain states due to the influence Mexico has historically had on the region and our large population of Mexican immigrants. While many people think that Cinco de Mayo is Mexican Independence Day the holiday doesn’t have anything to do with Mexican independence. Cinco de Mayo is a regional holiday primarily celebrated in the Mexican state of Puebla commemorating the victory the Mexican Army had over the French Army during the 1862 Battle of Puebla. Mexico’s Independence Day is on September 16 when the entire country of Mexico celebrates it’s Independence. The best way to celebrate Cinco de Mayo is with a native dish from Puebla….Chile Rellenos stuffed with ground chicken and goat cheese.
I developed this recipe one afternoon after buying some ground chicken that I had planned to use for a pot of green chile, aka, chile verde. My goal was to alleviate my craving for the sweet taste of green chiles that afternoon. After realizing I had many different variations of green chile stored in the freezer I decided to try something different, but what would could I make?
My friend, Susie, makes great Enchilada Suizas that she shared with me while I was recuperating from knee surgery. I really liked the tomatillo sauce that was on top of the suizas but I didn’t have any tortillas on hand so I couldn’t make suizas. Sitting in the pantry was a large can of whole chiles and the thought of chile rellenos came to mind. Wanting to use the ground chicken and some left over goat cheese that was sitting in the fridge this recipe was born. I decided to develop a sauce similar to the suiza sauce and use it on the rellenos.
The recipe for the rellenos sounds complicated but don’t worry, it isn’t. I guarantee you your work will be rewarded with a delicious dinner!