DrBBQ’s Smoked Chicken Chili Rellenos with Molé & Ghost Black Beans

By Ray Lampe, Dr. BBQ

These Chicken Chile Rellenos have a deep, smoky, and slightly spicy flavor profile from the Mole and Ghost seasonings. The recipe takes time and a bit of prep, but the results are a delicious and great looking dish.

The goal of charring chiles is to get the skin blackened as quickly as possible without cooking the meat of the chile, then after a rest to steam it loose, the skin is easily scraped away. A hot fire is your friend so get the mitts out and long tongs for this project. Make sure you get the chiles fully charred on all sides and they’ll be easy to peel. The Oaxaca cheese is a long strip so be sure to unroll it before cutting.

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Ingredients

Relleno

1-lb boneless skinless chicken breast
Dizzy Pig Molé Seasoning
Dizzy Pig Ghost Seasoning
1 heaping cup shredded Mexican melting cheese
1/4 cup chopped cilantro
Juice of 1 lime
8 poblanos, charred, peeled and chopped, divided

Beans

5 slices bacon
1 medium red onion, finely chopped
4 cloves garlic, crushed
2 Tbsp Dizzy Pig Molé seasoning
1/2 teaspoon Dizzy Pig Ghost seasoning
2 cans black beans, drained and rinsed
Reserved poblanos
3 medium Roma tomatoes, seeded and cut into small dice, divided
1/2 cup Chicken broth

Topping

1/2 cup Cotija cheese
Reserved diced tomato
Reserved crumbled bacon
2 Tbsp chopped cilantro

Directions

Cook Chicken

Prepare the grill to cook direct over medium-low heat with apple wood added for flavor
Season the chicken breast liberally on both sides with Dizzy Pig Molé seasoning
Season chicken lightly on both sides with Dizzy Pig Ghost seasoning
Cook the chicken breasts, turning occasionally, until they reach an internal temperature of 160°F
Remove from grill, wrap tightly in foil and set aside

Char Poblanos

Raise the temperature of the grill to high
Char the Poblano chiles until they are blackened on all sides
Place them in a bowl or deep pan, cover with foil or plastic wrap, and set aside for 15 minutes

Stuff Relleno

After the peppers have rested, scrape all of the black charred skin off with a knife
Slit 6 of the peppers on one side and remove the seeds with a spoon, taking care not to tear the peppers, then set aside
Split the other two chiles, remove the seeds and cut into medium dice, then reserve for the beans
Shred the chicken into a bowl with your hands
Add cheese, cilantro and lime juice to the chicken and mix well
Stuff the chiles with the mixture, using it all and place them cut side up on a sheet pan
Reset the grill to cook indirect at 350°F

Beans

In a large skillet over medium heat, cook the bacon until crisp
Remove bacon from skillet, crumble it and reserve for garnish
Add the onions to the pan and stir, about a minute
Add the garlic and cook until the onions are translucent, stirring occasionally
Add the Dizzy Pig Molé and Ghost Seasonings and stir for 2 minutes
Add the beans and mix well
Add the chicken broth and bring to a simmer
Add the tomato and the reserved poblanos and stir
Transfer the beans to a grill friendly pan and spread them evenly

Cook

Lay the prepared rellenos on top of the beans, cut side up
Place two slices of the Oaxaca cheese on top of each relleno
Place the pan on the grill and cook for 30 minutes, or until the cheese is melted and everything is hot and bubbly
Remove from heat and sprinkle the Cotija cheese over the whole dish
Sprinkle the bacon, tomato and cilantro over the top and serve immediately

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