There’s a certain kind of magic that happens when you bite into a well-made chile relleno. The softness of a roasted poblano pepper, slightly smoky from the charred skin, gives way to a filling that’s seasoned just right—warm shredded chicken nestled inside, comforting without being heavy. It’s not just dinner; it’s a moment of connection to flavors that bring the kitchen alive.

One evening, after a day that felt like it would never end, I finally sat down to enjoy Chicken Chiles Rellenos. The first forkful was a revelation: the crispy, golden exterior gave way to tender, flavorful chicken wrapped in the subtle heat of the pepper. The tomato sauce added the perfect balance—bright and slightly sweet, each bite was an invitation to linger at the table a little longer. The aroma alone filled the room with a cozy warmth that made me feel instantly at home.

The combination of smoky roasted peppers and savory chicken creates a harmony of flavors that feels both exciting and familiar.
The delicate egg batter coating adds a satisfying crunch without overwhelming the dish.
Rich tomato sauce ties everything together, adding a fresh, vibrant finish.
Perfect for a weeknight dinner when you want something special but not complicated.
Leftovers reheat beautifully, making it a smart choice for busy days.

If you’re worried about the steps, don’t be—each part comes together in a way that’s more enjoyable than intimidating. Take your time with the roasting and peeling; it’s where the deep, smoky flavor starts. Once you’ve stuffed your peppers, the rest flows naturally, turning your kitchen into a place that smells like celebration.

Chicken Chiles Rellenos

Total Time: 55 minutes
Yield: 4

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Description

A classic Mexican dish featuring roasted poblano peppers stuffed with seasoned shredded chicken, coated in a light egg batter, and fried to golden perfection. Served with a flavorful tomato sauce for a delicious and satisfying meal.

Ingredients

4 large poblano peppers
2 tablespoons vegetable oil, divided
1 small onion, finely chopped
2 cloves garlic, minced
1 cup cooked shredded chicken
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
4 large eggs, separated
1/4 teaspoon cream of tartar
1/2 cup all-purpose flour
1 cup canned crushed tomatoes
1/4 cup chicken broth
1/2 teaspoon sugar
1/4 teaspoon salt (for sauce)
1 tablespoon chopped fresh cilantro (for garnish)

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Instructions

Preheat the broiler or grill. Place the poblano peppers on a baking sheet and roast, turning occasionally, until the skins are charred and blistered, about 8-10 minutes.
Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes to loosen the skins.
Carefully peel off the charred skin from the peppers. Make a slit down the side of each pepper and remove the seeds and membranes, keeping the peppers whole for stuffing.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the shredded chicken, ground cumin, dried oregano, salt, and black pepper. Cook for 2-3 minutes until heated through. Remove from heat and set aside.
Stuff each poblano pepper with the seasoned chicken mixture, being careful not to tear the peppers.
In a clean bowl, beat the egg whites with cream of tartar until stiff peaks form.
In a separate bowl, lightly beat the egg yolks. Gently fold the yolks into the egg whites until combined.
Spread the flour on a plate. Lightly dust each stuffed pepper with flour, shaking off any excess.
Heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium heat.
Dip each floured pepper into the egg batter, coating evenly, then carefully place in the hot oil.
Fry the peppers for about 3-4 minutes on each side until the batter is golden and cooked through. Remove and drain on paper towels.
For the sauce, combine crushed tomatoes, chicken broth, sugar, and salt in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally.
Serve the fried chicken chiles rellenos topped with the warm tomato sauce and garnish with chopped fresh cilantro.

Prep Time: 30 minutes
Cook Time: 25 minutes

FAQ

Can I prepare this dish ahead of time? Yes, you can roast and peel the peppers in advance and keep them refrigerated. Assemble and fry just before serving for the best texture.

What’s the best way to reheat leftovers? Reheat gently in a skillet over low heat or in the oven at 350°F to keep the batter crisp.

Can I use a different filling? While shredded chicken is classic here, feel free to experiment with cheese or other proteins for a twist.

Is this dish spicy? The poblano peppers offer mild heat, so it’s approachable for most palates, but the smoky char adds a flavorful kick.

Ready to bring this comforting meal to your table? Scroll down and save this recipe—you’ll want to make it again and again.