Chiles Rellenos Chicken Recipe – Mexican Special
Chiles Rellenos Chicken is a tasty take on the classic Chiles Rellenos. Instead of cheese or beef, roasted poblano peppers are stuffed with seasoned chicken. The peppers are battered and fried, making them crispy on the outside while keeping the chicken juicy inside. Topped with a yummy tomato or chili sauce, this dish is full of smoky, spicy, and savory flavors. It’s a great choice for a filling main meal!
- Prep Time1 hr
- Cook Time20 min
- Total Time1 hr 20 min
Chiles Rellenos Chicken Recipe Ingredients:
- 4 large poblano peppers
- 2 cups cooked chicken, shredded (you can use rotisserie chicken)
- 1/2 cup onion, finely chopped
- 1 cup shredded cheese (such as Monterey Jack or cheddar)
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1/2 cup all-purpose flour (for batter)
- 2 large eggs
- 1/2 cup cornmeal (optional for extra crunch)
- Vegetable oil for frying
For the Sauce:
- 1 can (14 oz) diced tomatoes (or 1 1/2 cups fresh tomatoes, chopped)
- 1/2 cup green chilies (canned or fresh, chopped)
- 1/4 cup onion, chopped
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
Roast the Poblano Peppers:
Place the poblano peppers directly on a gas burner or under the broiler in your oven.
Turn the peppers occasionally until their skin is charred and blistered on all sides (about 5-7 minutes).
Once charred, place the peppers in a bowl and cover with plastic wrap or a towel to steam.
Let them sit for 10-15 minutes.
Let them sit for 10-15 minutes.
Peel the skin off the peppers, then make a slit along one side of each pepper and remove the seeds carefully.
Set aside.
Prepare the Filling:
In a bowl, combine the shredded chicken, chopped onion, shredded cheese, chopped cilantro, cumin, garlic powder, salt, and pepper.
Mix well.
Stuff the Peppers:
Carefully stuff each roasted poblano pepper with the chicken mixture, ensuring the filling is packed inside but the pepper stays intact.
Set the stuffed peppers aside.
Prepare the Batter:
In a shallow bowl, whisk together the flour, cornmeal (if using), salt, and pepper.
In another bowl, beat the eggs until frothy.
Coat and Fry the Peppers:
Heat about 1 inch of vegetable oil in a large skillet over medium heat.
Dredge each stuffed pepper in the flour mixture, then dip it into the beaten eggs, making sure it’s fully coated.
Fry the peppers in the hot oil for about 3-4 minutes on each side, or until golden and crispy.
Remove and drain on a paper towel-lined plate.
Make the Sauce:
In a saucepan over medium heat, combine the diced tomatoes, green chilies, chopped onion, cumin, garlic powder, salt, and pepper.
Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
Serve:
Pour the sauce over the crispy stuffed peppers or serve on the side.
Garnish with additional fresh cilantro, if desired.
Recipe Notes:
Roast the Poblano Peppers: Char the peppers on a stove or in the oven until the skin is blackened.
Then cover them to steam, peel off the skin, and remove the seeds.
Prepare the Filling: Mix shredded chicken, onion, cheese, cilantro, cumin, garlic powder, salt, and pepper.
Stuff the Peppers: Fill the roasted peppers with the chicken mixture.
Make the Sauce: Simmer diced tomatoes, green chilies, onion, cumin, garlic powder, salt, and pepper for 10-15 minutes to thicken.
Serve: Pour the sauce over the fried peppers or serve it on the side. Garnish with fresh cilantro.
