For the pulled chicken: Preheat the oven to 350 degrees F.
Season the chicken with the ancho chile powder
, salt and pepper. Heat a few tablespoons of oil in a medium high-sided ovenproof saute pan over high heat. Sear
the chicken on both sides until golden brown. Add the chicken broth and barbecue sauce, bring to simmer
, cover and cook in the oven until fork-tender, about 1 hour.
Remove the chicken from the pan, loosely cover and let rest for 15 minutes. Reduce the cooking liquid in the pan over medium-high heat until about 1/2 cup remains. Shred
the chicken with a fork into bite-size pieces. Return the chicken to the pan and toss to coat in the mixture. Reserve.
For the chiles: Increase the oven to 375 degrees F. Toss the poblanos with the oil, salt and pepper. Place on a baking sheet and roast
, turning occasionally, until blackened
and soft, about 25 minutes. Transfer to a bowl and cover with plastic wrap
to steam. Once cool enough to handle, scrape off the skins. Make a long slash in one side of each poblano, from stem to tip. Carefully remove and discard the seeds. Reserve.
For the tortillas: Line a baking sheet with paper towels. Heat the oil in a medium high-sided saute pan over medium heat until it begins to shimmer. Fry the 1/2-inch tortilla strips in batches, until just crisp
, 20 to 30 seconds. Transfer with a slotted spoon to one side of the prepared baking sheet and season with salt. Fry
the julienned tortillas and transfer with a slotted spoon to the other side of the baking sheet and season with salt. Reserve.
For the cooked tomato salsa: Combine the tomatoes, jalapeno
, garlic and 1/2 cup water in a blender
and blend until smooth. Heat the oil in a large saute pan over medium heat until it just begins to shimmer. Add the pureed tomato mixture, oregano, salt and pepper and cook until the mixture thickens slightly and becomes a deep red, about 15 minutes. Reserve.
For the migas-filled chile rellenos: Put the cream in a small saucepan
over medium heat and cook until reduced by half; do not let it boil. Whisk
in the cheese until melted; season with salt and pepper. Cover and keep warm over very low heat.
the butter and oil in a large nonstick saute pan over medium heat. Add the onion
and bell pepper
and cook until soft, about 5 minutes. Add the jalapeno and cook for 1 minute. Add the eggs, season with salt and pepper and stir with a heat-proof rubber spatula
until small curds form. Remove from the heat and fold in the pulled chicken, cilantro and 1/2-inch tortilla strips. Fill the roasted poblanos with the mixture.
To serve, spoon some of the cooked tomato salsa
onto 8 large dinner plates, top each with a chile relleno and drizzle
with some of the cheese
sauce. Garnish with the julienned tortillas and cilantro leaves.