Easy Chile Rellenos

Recipe from Chef Stephen Jakob

8 Poblano or large NM Green Chile peppers

9 Jalapeno peppers (optional, for heat)

4 cups shredded chicken

1/2 medium onion, diced

1 Tablespoon minced garlic

2 teaspoons chili powder

salt and pepper to taste

chicken or vegetable broth

4 cups shredded cheese (cheddar,

mozzarella, gouda, jack, any you prefer)

9 eggs, room temperature, beaten

1 Tablespoon flour

3/4 cup heavy whipping cream

Heat oven to 325

Spray peppers with cooking spray and air fry on 350 for 15-20 minutes, turning once halfway. Rest the peppers in a tightly closed container for 15 minutes. Peel the skin off the peppers, de-seed, de-stem, and lay flat.

Sauté onions and garlic until fragrant, add chicken, salt, pepper, and chili powder, stir well. Add in broth until mixture is just moist.

Coat a 9 x 13 baking with cooking spray. Make 3 layers of 2 poblano peppers, 3 jalapenos (if using), 1/3 of chicken, and 1/3 of cheese. Top with remaining poblanos. Whisk flour and heavy whipping cream into beaten eggs and pour over layers. Penetrate layers with a fork to allow batter to flow into dish.

Bake uncovered for 45 minutes or until browned on top.