When the day winds down and the kitchen fills with the scent of roasted peppers and sizzling oil, something special is about to happen. This Mexican favorite, Chicken Chiles Rellenos, invites you to pause, savor, and enjoy a moment of warmth and flavor that’s both familiar and exciting.

Last week, I remember pulling those charred poblano peppers from the broiler, their skins blistered and smoky, filling the house with a rich, earthy aroma. As I peeled away each blackened layer, the anticipation grew. The kitchen was alive with the sound of onions and garlic sizzling in the pan, mingling with cumin and oregano, filling the air with a spice-laden promise. Stuffing those soft peppers with tender shredded chicken and melty cheese felt like crafting a little treasure. Then came the egg batter—light, airy, and perfect for cloaking each pepper before a golden fry. The final touch, a warm tomato sauce, kissed every bite with a comforting tang. It’s the kind of meal that turns an ordinary evening into a celebration of home and flavor.

Smoky roasted poblano peppers add a rich depth of flavor.
Shredded chicken mixed with spices offers a satisfying and hearty filling.
The fluffy egg batter creates a crisp, golden crust that’s irresistibly light.
Served with warm tomato sauce that enhances each bite with tangy sweetness.
Perfect for a cozy dinner that feels both special and comforting.

If you’re a little worried about frying, don’t be. Taking it slow and steady makes all the difference, turning out a beautifully crisp exterior without the stress.

Chicken Chiles Rellenos

Print Recipe

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 rich tomato sauce for a flavorful meal.

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 4

Ingredients

Scale

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 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
1 cup tomato sauce
1 tablespoon chopped fresh cilantro (for garnish)
Vegetable oil, for frying

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Instructions

Roast the poblano peppers over an open flame or under a broiler, turning occasionally until the skin is charred and blistered on all sides, about 10 minutes.
Place the roasted peppers in a sealed plastic bag or covered bowl to steam for 10 minutes, then peel off the charred skin carefully. Make a lengthwise slit on each pepper and remove the seeds, keeping the peppers intact.
In a skillet, heat 1 tablespoon vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 3 minutes.
Add the shredded chicken, ground cumin, dried oregano, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally, until the mixture is heated through and well combined. Remove from heat.
Stuff each poblano pepper with the chicken mixture and some shredded Monterey Jack cheese, then close the slit gently.
Separate the eggs into two large bowls. Beat the egg whites with cream of tartar until stiff peaks form.
In the other bowl, lightly beat the egg yolks, then gently fold them into the beaten egg whites to form a fluffy batter.
Heat about 1 inch of vegetable oil in a deep skillet over medium heat until hot but not smoking.
Lightly dust each stuffed pepper with flour, shaking off excess.
Dip each floured pepper into the egg batter, coating completely.
Carefully place the battered peppers into the hot oil. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Warm the tomato sauce in a small saucepan over low heat.
Serve the chicken chiles rellenos topped with warm tomato sauce and garnished with chopped fresh cilantro.

FAQ

Can I prepare these ahead of time? Yes, you can roast and stuff the peppers in advance. Just wait to dip in the egg batter and fry until you’re ready to serve for the best texture.

What can I use instead of Monterey Jack cheese? A mild melting cheese like mozzarella or Chihuahua cheese works well if you want a substitute.

How do I keep the batter from falling off during frying? Make sure to dust the stuffed peppers lightly with flour before dipping them in the batter. This helps the coating stick better during frying.

Can I bake instead of fry? While frying gives the classic crispiness, baking at a high temperature can work as a lighter alternative, though the texture will be different.

Ready to bring some authentic warmth to your next dinner? This recipe is a delicious way to gather around the table and enjoy every bite.