There’s something deeply satisfying about the moment when the kitchen fills with the smoky aroma of roasted poblanos, their skins blistered just right. That scent teases your appetite, hinting at the warmth and richness soon to come. I remember the first time I tried chicken chiles rellenos—it was like discovering a secret: tender, seasoned shredded chicken wrapped inside a soft, slightly charred pepper, all encased in a light, crispy batter. Every bite was a harmony of textures and flavors, and the vibrant tomato sauce added that perfect touch of tangy sweetness.
One evening, the house was chilly, and the sky outside was painted with the last hues of sunset. As I pulled those golden peppers from the pan, steam rising gently from the warm tomato sauce, I felt an instant comfort settle in. The crunch gave way to the soft, savory filling, and the sauce brought everything together with a gentle heat and brightness. It was a meal that invited conversation, slow bites, and knowing smiles. Cooking chicken chiles rellenos isn’t just about feeding the body—it’s about creating a moment worth savoring.
- Roasted poblano peppers bring a smoky depth that’s impossible to resist.
- Seasoned shredded chicken adds a tender, flavorful centerpiece inside each pepper.
- The light egg batter creates a satisfyingly crispy exterior without heaviness.
- The homemade tomato sauce lifts the dish with a fresh and tangy finish.
- Perfect for a cozy dinner that feels special yet approachable.
If you’ve been hesitant about frying stuffed peppers, this recipe walks you through a straightforward process that ensures a delicious outcome every time. Plus, leftovers reheat beautifully, so you can enjoy this dish again without losing any of its charm.
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Chicken Chiles Rellenos
- Total Time: 55 minutes
- Yield: 4
Description
A delicious Mexican dish featuring roasted poblano peppers stuffed with seasoned shredded chicken, coated in a light batter, fried to golden perfection, and served with a rich tomato sauce.
Ingredients
4 large poblano peppers
2 cups cooked shredded chicken
1/2 cup finely chopped white onion
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 teaspoon salt, divided
1 tablespoon vegetable oil
4 large eggs, separated
1/4 teaspoon cream of tartar
1/2 cup all-purpose flour
2 cups canned crushed tomatoes
1/4 cup finely chopped white onion (for sauce)
1 clove garlic, minced (for sauce)
1 tablespoon vegetable oil (for sauce)
1/4 teaspoon ground black pepper (for sauce)
1/2 teaspoon salt (for sauce)
Instructions
Preheat the broiler or grill to high heat.
Place the poblano peppers on a baking sheet and roast under the broiler or on the grill, turning occasionally, until the skins are charred and blistered on all sides, about 10 minutes.
Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for 15 minutes to loosen the skins.
Carefully peel the skins off the peppers, then make a slit down one side of each pepper and remove the seeds and membranes, keeping the peppers intact.
In a medium skillet, heat 1 tablespoon vegetable oil over medium heat. Add 1/2 cup chopped onion and 2 minced garlic cloves; sauté until softened, about 3 minutes.
Add the shredded chicken, ground cumin, dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Stir to combine and cook for 2 minutes until heated through. Remove from heat and set aside.
Stuff each poblano pepper with the seasoned shredded chicken mixture, being careful not to tear the peppers.
Separate the egg whites and yolks into two large bowls. Add cream of tartar to the egg whites and beat with an electric mixer until stiff peaks form.
In the bowl with the egg yolks, add 1/2 teaspoon salt and beat until smooth. Gently fold the yolks into the beaten egg whites to create a fluffy batter.
Lightly dust each stuffed pepper with all-purpose flour, shaking off any excess.
Heat vegetable oil in a large skillet over medium-high heat, about 1/2 inch deep for frying.
Dip each floured stuffed pepper into the egg batter, coating completely, then carefully place into the hot oil.
Fry the peppers until golden brown on all sides, about 3-4 minutes per side. Remove and drain on paper towels.
To prepare the sauce, heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add 1/4 cup chopped onion and 1 minced garlic clove; sauté until translucent, about 3 minutes.
Add the crushed tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer the sauce for 10 minutes, stirring occasionally.
Serve the fried chicken chiles rellenos hot, topped with the warm tomato sauce.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
FAQ
Can I prepare this dish ahead of time?
Yes, you can roast and stuff the peppers in advance, then fry them just before serving to maintain their crispness.
Is it possible to bake instead of fry?
While frying gives the best texture, baking at a high temperature can work as a lighter alternative, though the coating won’t be as crispy.
What can I serve with chicken chiles rellenos?
A simple side of Mexican rice or a fresh salad complements the richness of this dish beautifully.
How spicy are the poblano peppers?
Poblano peppers have a mild heat that adds flavor without overwhelming the palate.
Ready to bring this comforting Mexican classic to your table? Give it a try and enjoy the harmony of smoky, savory, and tangy flavors in every bite.