Homemade Chicken Stuffed Chile Rellenos
A vibrant and flavorful dish featuring roasted poblano peppers stuffed with seasoned chicken, cheese, and spices.
Equipment
- Mixing Bowl
- Skillet
- Baking Sheet
- Deep Skillet
Ingredients
Ingredients
- 4 large Poblano Peppers Roasted for flavor and easier peeling.
- 2 cups Cooked Chicken Shredded, can use rotisserie or poached chicken.
- 1 cup Cheddar Cheese Shredded, can mix with other cheeses.
- 1 medium Onion Finely chopped.
- 2 cloves Garlic Minced.
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- to taste Salt
- to taste Pepper
- 2 Eggs For binding the filling.
- 1/4 cup Flour For coating the stuffed peppers.
- as needed Oil For frying.
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and dry the poblano peppers.
- Roast the peppers on a baking sheet for 20-25 minutes, turning occasionally.
- Remove the peppers and steam them in a covered bowl.
- Sauté chopped onion in a skillet until translucent, then add minced garlic.
- Add shredded chicken, cumin, paprika, salt, and pepper to the skillet and mix well.
- Remove from heat and fold in shredded cheese.
- Peel the roasted peppers and make a slit down one side to remove seeds.
- Stuff each pepper with the chicken and cheese mixture.
- Whisk eggs in a mixing bowl, then gradually add flour.
- Heat oil in a deep skillet over medium-high heat.
- Dip each stuffed pepper in the egg batter and fry until golden brown, about 4-5 minutes per side.
- Transfer cooked peppers to a paper towel-lined plate to drain excess oil.
- Serve hot, garnished with fresh cilantro and your favorite salsa.
Notes
For variations, consider adding chipotle peppers for a smoky flavor or using a mixture of beans for a vegetarian option.