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Beans Cheese Chicken Grill Main Dish Stew/Chili

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.


Ingredients

Print Recipe
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

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

Char Poblanos

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

Stuff Relleno

  1. After the peppers have rested, scrape all of the black charred skin off with a knife
  2. 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
  3. Split the other two chiles, remove the seeds and cut into medium dice, then reserve for the beans
  4. Shred the chicken into a bowl with your hands
  5. Add cheese, cilantro and lime juice to the chicken and mix well
  6. Stuff the chiles with the mixture, using it all and place them cut side up on a sheet pan
  7. Reset the grill to cook indirect at 350°F

Beans

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

Cook

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