Chicken Stuffed Chile Rellenos

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Chicken Stuffed Chile Rellenos

Chile rellenos, a classic Mexican dish, are typically filled with cheese. However, this recipe offers a unique twist by incorporating shredded chicken into the filling. This combination adds a hearty and satisfying element to the dish, making it a perfect choice for a flavorful and comforting meal.

To prepare these chicken-stuffed chile rellenos, start by roasting poblano peppers until the skin is blackened and blistered. Once cooled, peel off the skin and carefully remove the seeds and membranes. The peppers are then stuffed with a mixture of shredded chicken, Monterey Jack cheese, Mexican blend cheese, onion, green bell pepper, garlic, chili powder, cumin, salt, and pepper.

The stuffed peppers are then coated in a light batter made from egg whites and egg yolks and fried in vegetable oil until golden brown. The crispy exterior and the flavorful filling create a delightful contrast of textures and tastes.

Serve these delicious chicken-stuffed chile rellenos with your favorite Mexican side dishes, such as rice, beans, and salsa, for a complete and satisfying meal. This recipe is a great way to enjoy the classic flavors of chile rellenos while adding a unique and flavorful twist.

Questions I often get asked about this recipe:

Can I use canned poblano peppers instead of roasting them?
While canned poblano peppers can be used as a shortcut, they may not have the same smoky flavor as roasted peppers. Roasting the peppers adds depth and complexity to the dish.

What can I do if I don’t like spicy food?
You can adjust the spiciness of the dish by using less chili powder or omitting it altogether. Additionally, you can add a dollop of sour cream or Greek yogurt to balance the heat.

Can I make this recipe ahead of time?
Yes, you can make the stuffed peppers ahead of time and store them in the refrigerator until ready to fry. However, it’s best to fry them shortly before serving to ensure they are crispy and hot.

What is the best way to reheat leftover chile rellenos?
The best way to reheat leftover chile rellenos is to bake them in a preheated oven at 350°F (175°C) until heated through. Avoid microwaving them, as this can make them soggy.

Can I substitute other types of cheese for the Monterey Jack and Mexican blend?
Yes, you can experiment with different types of cheese. Cheddar, Colby, or Pepper Jack cheese would all be good substitutes.

What you need to make Chicken Stuffed Chile Rellenos:

6 large poblano peppers

1 pound boneless, skinless chicken breasts, cooked and shredded

1 cup Monterey Jack cheese, shredded

1/2 cup Mexican blend cheese, shredded

1/4 cup chopped onion

1/4 cup chopped green bell pepper

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

4 large eggs, separated

1/2 cup all-purpose flour

Vegetable oil for frying

How to make it:

Roast the peppers: Place the poblano peppers directly on a gas grill or under a broiler until the skin is blackened and blistered. Alternatively, you can roast them in a preheated oven at 450°F (230°C) for about 20 minutes, or until the skin is blackened.

Prepare the filling: In a large bowl, combine the shredded chicken, Monterey Jack cheese, Mexican blend cheese, onion, green bell pepper, garlic, chili powder, cumin, salt, and pepper. Mix well.

Stuff the peppers: Once the peppers have cooled slightly, peel off the blackened skin. Carefully slit each pepper lengthwise and remove the seeds and membranes. Stuff each pepper with the chicken mixture.

Prepare the batter: In a large bowl, beat the egg whites until stiff peaks form. In a separate bowl, beat the egg yolks. Gently fold the egg yolks into the egg whites.

Coat the peppers: Dredge each stuffed pepper in flour, then dip it in the egg batter.

Fry the peppers: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Carefully place the stuffed peppers in the hot oil and fry until golden brown on all sides, about 3-4 minutes per side.

Serve: Remove the peppers from the oil and drain on paper towels. Serve immediately with your favorite Mexican side dishes, such as rice, beans, and salsa.

Tips:

For a spicier dish: Add a pinch of cayenne pepper or a diced jalapeño pepper to the filling.

To make the peppers easier to stuff: Use a piping bag or a spoon with a wide opening to fill the peppers.

For a vegetarian option: Replace the shredded chicken with a plant-based protein like tofu or tempeh.

Latest Reviews:

These chicken-stuffed chile rellenos were absolutely delicious! The combination of the savory chicken filling and the creamy cheeses was perfect. The peppers were perfectly cooked and the batter was light and crispy. I’ll definitely be making this recipe again! Rene P.

I was a bit hesitant to try this recipe, but I’m so glad I did. The flavors were amazing and the presentation was beautiful. This dish is definitely a crowd-pleaser and I can’t wait to share it with my friends and family. Tonya F.

This recipe was easy to follow and the results were fantastic. The chicken-filled peppers were so flavorful and the batter was crispy and golden brown. I highly recommend this dish to anyone who loves Mexican food. Dean K.

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