There’s something about the way the kitchen smells when poblano peppers roast, the air thick with a hint of smoke and spice. That moment, when the skins blister and the scent deepens, always feels like the beginning of something special. I remember the quiet evening last week when I decided to make Chicken Chiles Rellenos, the kind of meal that warms more than just your stomach.
As I carefully peeled the peppers, the texture of their softened skin still warm to the touch, I could almost hear the crackle of the frying oil. The batter, light and fluffy, embraced each pepper like a cozy blanket before they sizzled into golden perfection. The aroma of garlic and cumin mingled with the fresh tomato sauce simmering nearby, filling the room with a promise of rich, layered flavors. Sitting down to eat those first bites, the creamy cheese melted inside, mingling with tender chicken and the subtle heat of the peppers—it was a quiet celebration of comfort and tradition, one that made me want to savor each mouthful slowly.
- Roasted poblano peppers provide a smoky, slightly spicy base that’s hard to resist.
- The fluffy egg batter adds a satisfying golden crunch, perfect for dipping into the fresh tomato sauce.
- Seasoned shredded chicken mixed with cheese creates a filling that’s both hearty and comforting.
- The fresh tomato sauce brightens the dish with a subtle acidity that balances the richness.
If you’ve ever hesitated to try frying stuffed peppers at home, this recipe’s straightforward steps and approachable flavors will quickly build your confidence. The result is a dish that looks impressive but feels like a warm hug on a plate.
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Chicken Chiles Rellenos
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
Description
A delicious Mexican dish featuring roasted poblano peppers stuffed with seasoned shredded chicken, coated in a fluffy egg batter, and fried to golden perfection. Served with a fresh tomato sauce for a flavorful and satisfying meal.
Ingredients
4 large poblano peppers
2 cups cooked shredded chicken
1 cup shredded Monterey Jack cheese
1/2 cup chopped white onion
2 cloves garlic, minced
1 tablespoon vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt, to taste
Freshly ground black pepper, to taste
4 large eggs, separated
1/4 teaspoon cream of tartar
1/2 cup all-purpose flour
Vegetable oil, for frying
For the tomato sauce:
3 medium tomatoes, chopped
1/4 cup chopped white onion
1 clove garlic, minced
1 tablespoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Instructions
Preheat the oven to 450°F (230°C).
Place the poblano peppers on a baking sheet and roast in the oven for about 15 minutes, turning occasionally, until the skins are blistered and charred.
Transfer the peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes to loosen the skins.
Carefully peel off the skins of the peppers, being careful not to tear them. Make a slit down the side of each pepper and remove the seeds and membranes.
In a skillet, heat 1 tablespoon vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until translucent, about 3 minutes.
Add the shredded chicken, ground cumin, dried oregano, salt, and pepper to the skillet. Stir and cook for 3-4 minutes until heated through and well combined. Remove from heat.
Stuff each poblano pepper with the chicken mixture, then sprinkle shredded Monterey Jack cheese inside each pepper.
In a clean mixing 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 egg yolks into the beaten egg whites until combined, being careful not to deflate the mixture.
Spread the flour on a plate. Lightly dust each stuffed pepper with flour, shaking off excess.
Heat about 1 inch of vegetable oil in a large skillet over medium heat until hot but not smoking.
Carefully dip each stuffed pepper into the egg batter, coating completely.
Fry the peppers in the hot oil for about 3-4 minutes per side, or until the batter is golden brown and cooked through. Remove and drain on paper towels.
To prepare the tomato sauce, heat 1 tablespoon vegetable oil in a small saucepan over medium heat.
Add the chopped onion and garlic and sauté until softened, about 3 minutes.
Add the chopped tomatoes, salt, and pepper. Cook, stirring occasionally, for 10-12 minutes until the tomatoes break down and the sauce thickens.
Use an immersion blender or transfer the sauce to a blender and puree until smooth.
Serve the fried chicken chiles rellenos hot, topped with the fresh tomato sauce.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
FAQ
Can I prepare Chicken Chiles Rellenos ahead of time? Yes, you can roast and stuff the peppers in advance, then fry them just before serving to keep the batter crispy.
What if I don’t have poblano peppers? Anaheim peppers are a good substitute, offering a similar mild heat and size.
How do I store leftovers? Place the chiles rellenos in an airtight container and refrigerate for up to 2 days. Reheat in the oven to maintain their texture.
Is the tomato sauce spicy? No, it’s fresh and mild, designed to complement the peppers without overpowering them.
Ready to bring a little smoky, cheesy magic to your dinner tonight? Save this recipe and treat yourself to a meal that feels like a cozy celebration.