Roasted poblano peppers are stuffed with a chicken and corn mix, then cooked in a spicy cream sauce. Chile Rellenos is a classic Mexican recipe that is perfect if you're looking for a dinner with some heat!
Prep Time30 minutesminutes
Cook Time30 minutesminutes
Broil Time10 minutesminutes
Total Time1 hourhour10 minutesminutes
Ingredients
For the Stuffed Peppers:
5large poblano peppers
1jalapeño
2tablespoonsunsalted butter
¼diced white or yellow onion
1clovegarlic, minced
1roma tomato, diced
1cupcorn, (fresh, frozen, or canned but drained)
2cupschicken, shredded (rotisserie or cook your own shredded chicken)
Turn oven to broil at 500°F and set the oven rack close to the top.
Wash and dry the 5 poblanos and jalapeño and place on a baking sheet. Place under the broiler and blacken for about 3 minutes. Turn them and blacken each side. You can also do this on a skillet or on a grill. You do not want the chilis to cook and get too soft. Just the skin blackened. Set the jalapeño aside for the sauce.
Place the blackened, hot chilis in a ziplock bag and close tightly. Let them steam for about 15 minutes, while you make the filling.
Melt the butter in a large saucepan, add the onions and cook till translucent about 7 minutes. Add the garlic, corn, chicken and cilantro and heat thoroughly.
Add the spices and the cheeses and mix to combine. Pour into a bowl and cover with tinfoil.
Open the chilis and remove them one at a time, setting the jalapeño off to the side for the sauce later in the recipe. Gently peel the blackened skin off the poblano chilis. Cut a slit down one side of the chili, making sure not to open all the way so the filling will stay in. Remove the seeds. (One of the chilis will be used in the sauce and must also have the stem and seeds removed. Remove the stem and seeds and set this chili aside for the sauce.)
When all the chilis have had the skin removed, fill 4 of the poblano chilis with the chicken mixture. The chilis should be bulging but still be able to be closed.
For the Creamy Poblano sauce:
Place the onions, the one roasted poblano pepper with skin and stem removed, roasted jalapeño (optional: seeds removed for less heat), chili pepper, garlic, chicken bouillon, and Mexican oregano in a blender. Blend till smooth.
Pour the sauce in the saucepan and heat over medium heat. Add the cream and milk to the pan. When it is nice and hot, place each filled chili into the sauce.
Turn the heat to medium low and cook for about 5 to 10 minutes, making sure not to scorch the sauce. Spoon the sauce over the chilis.
Sprinkle with the ½ cup chihuahua cheese and cover with a lid. When the cheese is melted, it is ready to serve. This dish is delicious served with Mexican rice and beans.
Video
Notes
Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. I've found that the best way to reheat chile rellenos is to put the peppers and the sauce in a skillet, and heat until warmed through. That way the skin of the pepper gets crispy again!