Step 1

Add the cooking oil to a frying pan and heat on medium high.

Step 2

Once oil is heated, add in the diced onions. Saute onions until browned and slightly caramelized Saute until translucent

Step 3

Place into a blender the following: can of whole tomatoes w/ juice, the sauteed onions, minced jalapeno, and minced garlic.

Step 4

Pulse the blender a few times until the tomatoes & onions are to your liking–usually two to three seconds.

Step 5

Return the contents of the blender to the pan you sauteed the onions in along with the chicken stock, cinnamon & cloves.

Step 6

Bring to a simmer on high then reduce heat to medium low. Simmer until sauce is desired consistency (10-15 minutes usually—depending on stove heat).

Step 7

Salt & pepper to taste

Step 8

Remove spent cloves. I like it chunky smooth. Pulse less if you like chunky

Step 9

Stuffing:

Step 10

Cut tops off jalapenos.

Step 11

Core out jalapenos with butter knife (or coring tool).

Step 12

Stuff jalapeno with cream cheese. Note: don’t pack too tightly as the cream cheese needs room to expand.

Step 13

Wrap with a full slice of bacon and toothpick the end.

Step 14

Sprinkle on SYD chicken rub to your liking.

Step 15

Cook at 350-400F for 25-30 minutes on the kettle, indirect.

Step 16

Pull off the grill, set aside and let cool down

Step 17

Pulled Chicken & Shredded Montery Jack Mixture:

Step 18

BBQ the chicken with SYD chicken rub. (Alternatively you can grill or even purchase a pre-cooked rotisserie chicken from Walmart.)

Step 19

Let the chicken cool down. (Refrigerate if needed.)

Step 20

Grate the Monterey Jack cheese.

Step 21

Combine grated cheese with chicken; cover and set aside. (Refrigerate if needed.)

Step 22

CHILES RELLENOS:

Step 23

Fill a chimney full of charcoal and let it get red hot & flaming all the way to the top

Step 24

Dump charcoal into one side of a grill (e.g. 22” Weber kettle) – banked

Step 25

Put the cooking grate on and let it heat up with hood on for a few minutes then clean

Step 26

Fire roast the chiles over the flaming hot briquettes with the kettle lid off. Roast long enough to peel the skin off easily but not too long as to have the chiles fall apart easily.

Step 27

Once cooked, place in a bag and let steam for around 10 minutes.

Step 28

Scrape off cooked chile skins with a knife and/or use fingers.

Step 29

Make a slit down the chile about ⅔rds of the way.

Step 30

Remove veins and seeds with knife and/or hands.

Step 31

Lay in a thin layer of the chicken/jack cheese mixture.

Step 32

Lay an ABT inside over that layer.

Step 33

Then put more cheese & chicken over the ABT, just enough to allow the chiles to at least mostly close up.

Step 34

Once all chiles are stuffed, carefully dredge them in flour and set aside.

Step 35

Separate the egg yolks from whites. (An easy way is to carefully crack the egg into a small bowl and fish out the yolk with a spoon, as shown in the two photos provided.) [url href="http://www.slapyodaddybbq.com/wp-content/uploads/81_DSC_0005.jpg"][/url]

Step 36

Put the whites in a mixing bowl (for use with either hand mixer or stand mixer).

Step 37

Whisk on high speed for a good minute or more until you have stiff peaks—add in a pinch or two of white flour while this is mixing.

Step 38

Turn the mixer speed down to stir and add in the egg yolk. Mix for a short while then remove mixing bowl. Take a wooden spoon or silicone spatula and fold in any egg yolk that didn’t fully combine.

Step 39

Heat up a cast iron skillet with about ¼ to ½ inch of cooking oil to 350F, then reduce heat to medium.

Step 40

Dip the floured stuffed pablano into the batter being careful not to lose any of the stuffing. You can just coat one side then sit in the hot oil, then proceed to coat the other side while it is frying, using your wooden spoon or silicone spatula.

Step 41

With a spatula, gently flip (danger hot oil) the chiles rellenos after one side gets golden brown—about a couple minutes or so.

Step 42

Let the other side get golden brown as well, then flip on its side to even out the golden crust.

Step 43

You can keep flipping it as many times as you like until you are satisfied with the overall goldenness.

Step 44

Then put the chiles rellenos on a cooling / wire rack over a tray to catch any grease.

Step 45

Once they are cooked you can serve immediately or let cool down, wrap in plastic wrap and refrigerate or freeze. To heat up at a later time, thaw first if frozen, and preheat your oven to 400F and cook for about 10-15 minutes.

Step 46

Serve with refried beans & rice. Garnish with cilantro, queso fresco and the sauce.