Chile Relleno-Chicken Tart Recipe

Name: Chile Relleno-Chicken Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: TART; CORNMEAL CRUST INGREDIENTS; 3/4 cups all purpose flour; 1-1/2 teaspoons sugar; 1/3 cup cornmeal; 1 teaspoon baking powder; 1/8 teaspoon sea salt; 3 tablespoons unsalted butter; 2-4 tablespoons milk; FILLING INGREDIENTS; 2 cups cubed roasted chicken; 4-5 fresh roasted Anaheim peppers (or canned if not in season); 1 cup Queso Fresco; 1/2 cup sharp cheddar - for topping, or other cheese of choice; 3/4 cup chile sauce (recipe below); Salsa de Chile Rojo; 4 tablespoons chili powder; 3 tablespoons brown sugar; 2 teaspoons garlic powder; 1 teaspoon sea salt; 1/4 teaspoon cayenne pepper; Pinch of ground clove; 1/2 cup sweet onion, cut up; 1 tablespoon olive oil; 1 teaspoon sugar; 4 - 6 tablespoons water; 1 can tomato sauce; Optional - 1 1/2 teaspoon liquid smoke for a smoky flavored sauce (my preference)

Servings: persons

TART
CORNMEAL CRUST INGREDIENTS
3/4 cups all purpose flour
1-1/2 teaspoons sugar
1/3 cup cornmeal
1 teaspoon baking powder
1/8 teaspoon sea salt
3 tablespoons unsalted butter
2-4 tablespoons milk
FILLING INGREDIENTS
2 cups cubed roasted chicken
4-5 fresh roasted Anaheim peppers (or canned if not in season)
1 cup Queso Fresco
1/2 cup sharp cheddar - for topping, or other cheese of choice
3/4 cup chile sauce (recipe below)
Salsa de Chile Rojo
4 tablespoons chili powder
3 tablespoons brown sugar
2 teaspoons garlic powder
1 teaspoon sea salt
1/4 teaspoon cayenne pepper
Pinch of ground clove
1/2 cup sweet onion, cut up
1 tablespoon olive oil
1 teaspoon sugar
4 - 6 tablespoons water
1 can tomato sauce
Optional - 1 1/2 teaspoon liquid smoke for a smoky flavored sauce (my preference)

1
["(1-A) Make the Smoky Salsa de Chile Rojo (recipe below).
2
(1-B) Roast the peppers - set aside.", "(2-A) Cube the chicken and grate cheddar cheese - set aside until needed.
3
(2-B) Cube some Queso Fresco and stuff the roasted peppers with it; add what is left over to the bottom of the crust - set aside until needed.
4
(2-C) Combine the chicken and Chile Rojo in a bowl - set aside until needed.", "Preheat oven to 375 degrees and grease a 10 inch pie or tart pan.", "MAKE THE CRUST: In a medium bowl stir together flour, cornmeal, sugar, baking powder and salt. Cut in the butter until it resembles the size of peas. Sprinkle 1 tablespoon of milk over mixture; gently toss with a fork. Add 3 to 4 tablespoons more milk, 1 tablespoon at a time, until the dough is moistened (dough will be crumbly).
5
Turn the dough out onto a lightly floured surface and knead 7-8 times or just until it clings together. Form into a ball.", "Roll the dough into a 12 inch circle and place into a pie or tart pan.", "Place (if any) extra Queso Fresco onto the center of the dough. Mound the reserved chicken mixture over the top. Position the peppers (in a circle) over the top, place one in the middle if you any extra. Fold the border up over the sides, keeping it rustic looking.", "Brush the top and sides with 1 tablespoon of milk.
6
Cover with the cheddar cheese.", "Bake about 40 minutes or until the crust is golden and filling is bubbly.
7
Cover with foil the last 10-15 minutes of baking, crust is browning to fast...but I have never needed to do that.", "Cool for at least 15 minutes before slicing.", "Combine chili powder, brown sugar, garlic powder, sea salt, cayenne pepper and ground clove - set aside.", "Saute onion and sugar in the olive oil until onion starts to turn soft.", "Add water one tablespoon at a time cooking the onion mushy.", "Stir in the dry mixture adding a couple more tablespoons water if needed - to make a paste.", "Add tomato sauce and if using-liquid smoke, stir and simmer 1 hour."]

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: TART, CORNMEAL CRUST INGREDIENTS, 3/4 cups all purpose flour, 1-1/2 teaspoons sugar, and more.

Yes, Chile Relleno-Chicken Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chile Relleno-Chicken Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions