Description
I came up with this recipe in my restaurant as a way to utilize leftovers and keep food cost low. As it turns out, I sold out of it in one day and is now in a regular rotation. Best eaten on a sandwich or with corn tortilla chips.
Ingredients
- 3 large poblano peppers
- 3 pounds skinless, boneless chicken breast halves
- 1 pound fresh corn kernels
- 4 green bell peppers, seeded and chopped
- 4 red bell peppers, seeded and chopped
- 1 stalk celery, chopped
- 2 large yellow onions, chopped
- 1 pound corn tortillas
- 2 eggs, beaten
- 1 cup milk
- 2 cups mayonnaise
- 1 cup vegetable oil for frying
Instructions
- Preheat the oven to 375 degrees F (175 degrees C).
- Coat the poblano peppers with a small amount of oil or cooking spray. Place directly on the oven rack. On a baking sheet
- combine the onions
- red and green bell peppers
- celery and corn.
- Roast the vegetables and peppers for about 15 minutes in the preheated oven. Check occasionally
- and turn or stir as needed for even browning. Remove from the oven
- and refrigerate until needed.
- Tear the corn tortillas into pieces
- and place them in a food processor. Process into fine crumbs. Do this in smaller batches if necessary. Place crumbs on a plate. In a shallow bowl
- whisk together the eggs and milk.
- Heat the oil in a large skillet over medium heat. Dip chicken breast halves into the tortilla crumbs to coat
- then into the egg mixture
- and again in the tortilla crumbs to give them a nice thick coating. Fry the chicken until golden brown on each side
- about 4 minutes per side. If your chicken is thick and isn’t cooked through when the coating is browned
- you can place it in the hot oven to finish it. When done
- refrigerate until cooled completely.
- Peel and seed the poblano peppers. Place into a food processor along with the mayonnaise. Puree until smooth
- and set aside.
- When everything has chilled
- dice the chicken breasts. In a large food processor
- combine the chicken and roasted vegetables. Blend in the poblano mayonnaise until your desired consistency is reached. Taste and season with salt and pepper as desired.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 2 hrs 45 mins
Servings: 6