Featured at the NBA All-Star Game in Houston in 2013, this is a recipe from the Rockets' Executive Chef, Chef Hugo Ortega. Combine this great recipe anytime with a big flat screen TV airing the dunk contest, the three-point shoot out, and the game, and you're as good as in Houston (and even more comfortable...and with all your friends and family)!
To prepare salsa de tomate: In a saucepan over medium flame, heat oil and sauté the onions until translucent. Add pureed tomatoes, laurel leaves, black pepper, garlic oil and salt. Simmer until thickened, about 20 minutes.
Chiles rellenos: Place shredded chicken in a large bowl and add salsa de tomate; toss to coat chicken with sauce. Stuff each pepper with the chicken mixture and asadero cheese.
Place flour and cotija cheese in a bowl and toss to combine well. Working one at a time, dredge each poblano pepper through the flour-cheese mixture and shake off excess. Transfer to a sheet pan.
Preheat oven to 350F.
Place a large frying pan over medium-high heat and preheat 1 minute. Sear each poblano, 1 minute per side and return to sheet pan. Repeat this process with the rest of the chiles rellenos.
Place chiles rellenos in oven for 5 to 8 minutes to soften skin and heat through. Serve with Pipian Verde (recipe follows) and rice. Garnish with pumpkin seeds on top of sauce.