Chiles Rellenos Chicken Recipe – Mexican Special
Chiles Rellenos Chicken is an irresistible Mexican special that trades traditional cheese or beef fillings for juicy shredded chicken tucked inside roasted poblano peppers. These poblano peppers are charred, peeled, and stuffed with a flavorful mix of chicken, onion, cheese, and cilantro, then battered and fried until golden and crunchy. A rich tomato-and-green chili sauce brings smoky, spicy, and savory notes that elevate every bite. Serve this bold and filling main dish for family dinners, festive gatherings, or whenever you want something both comforting and exciting.
- 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:
Roasting & Peeling: Char the poblanos over a flame or under a broiler until skin blisters. Steam in a covered bowl then peel—this reduces bitterness and makes the peppers easy to stuff.
Filling Variations: You can use rotisserie chicken for speed, or roast your own chicken with Mexican spices for deeper flavor. Adding a bit more cheese or extra cilantro boosts richness and freshness.
Batter & Fry Tips: Use a light flour-cornmeal batter for crispiness. Make sure oil is hot (medium heat) so the coating turns golden without absorbing too much oil. Drain on paper towels after frying.
Sauce Consistency: Simmer the tomato & chili sauce until slightly thickened to avoid too-runny sauce. Taste and adjust salt and spice—green chilies add heat, so modify to suit your palate.
Serving Suggestions: Garnish with fresh cilantro. Accompany with warm tortillas, Mexican rice, or refried beans to round out the meal. Lime wedges on the side add bright citrus contrast.
