by EatingWell

Chiles Rellenos with Chicken Recipe

Crispy on the outside, melty and flavorful on the inside - Chiles Rellenos with Chicken is a classic Mexican dish that brings bold flavors and comforting textures to your plate. Roasted poblano peppers are stuffed with juicy shredded chicken and gooey cheese, then dipped in a light, airy batter and fried to golden perfection. Finished with a simple tomato sauce, this dish is the perfect combination of smoky, savory, and satisfying.

Whether you're craving an authentic homemade Mexican meal or looking to impress guests, this recipe is a must-try!

Serve these Chiles Rellenos with Chicken with salsa or your favorite enchilada sauce.

Chiles Rellenos with Chicken Recipe

    Prep Time: 45 minutes

    Cook time: 60 minutes

    Yield: 8 servings, 2 rellenos each

Chiles Rellenos with Chicken Recipe Ingredients

    16 medium-to-large poblano peppers or large New Mexico green chilies

    2 cups shredded cooked chicken

    2 cups frozen corn, thawed

    2 cups shredded Mexican cheese blend

    1 bunch scallions, chopped

    1/2 cup nonfat or low-fat plain yogurt

    1 1/2 teaspoons salt, divided

    2/3 cup all-purpose flour

    6 large egg whites

    4 tablespoons canola oil, divided

Chiles Rellenos with Chicken Recipe Directions

    Preheat broiler.

    Place peppers (or chilies) on a large baking sheet. Broil 4 to 6 inches from the heat source, turning once or twice, until the skins blacken and blister, about 10 minutes total. Transfer to a large bowl, cover with a kitchen towel and let stand until cool enough to handle.

    Remove the blistered skin, leaving stems intact. Make a slit lengthwise in each pepper and carefully remove the seeds. Set aside.

    Combine chicken, corn, cheese, scallions, yogurt and 1 teaspoon salt in a medium bowl. Fill each roasted pepper with about 1/4 cup of the mixture. Fold the pepper over to completely enclose the filling.

    Combine the remaining 1/2 teaspoon salt and flour in a shallow dish. Put egg whites in another shallow dish and beat until frothy. Dip each pepper in the flour mixture to coat on all sides, brush off any excess and then dip into the egg whites.

    Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Carefully set 4 peppers into the hot oil and cook until the cheese is melted and the peppers are golden brown, 2 to 3 minutes per side. Remove to a platter; tent with foil (or transfer to a 250 F oven) to keep warm. Repeat in 3 more batches with the remaining oil and peppers, reducing the heat as necessary to prevent overbrowning. Serve warm.

Chiles Rellenos Recipe Tip:

Wash your hands thoroughly after removing the skin and seeds from chili peppers or wear rubber gloves.

Chiles Rellenos Recipe Nutrition:

Per serving: 338 calories; 18 g fat (7 g sat, 8 g mono); 58 mg cholesterol; 23 g carbohydrate; 0 g added sugars; 23 g protein; 3 g fiber; 675 mg sodium; 607 mg potassium.

Nutrition Bonus: Vitamin C (372 percent daily value), Vitamin A (31 percent dv), Calcium (27 percent dv), Folate & Potassium (18 percent dv), Magnesium (16 percent dv).

1 1/2 Carbohydrate Serving(s)

Exchanges: 1 starch, 1 vegetable, 1 1/2 lean meat, 1 high-fat meal, 1 1/2 fat

Tips for the Best Chiles Rellenos

    For extra flavor, add a pinch of smoked paprika to the batter.

    Use a mild cheese like Oaxaca or mozzarella for an authentic texture.

    Pair with Mexican rice and refried beans for a complete meal.

 

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Chiles Rellenos with Chicken Recipe - Authentic & Flavorful

Chiles Rellenos with Chicken Recipe, Mexican

Try this authentic Chiles Rellenos with Chicken recipe! Roasted poblano peppers stuffed with flavorful chicken and cheese, coated in a light, crispy batter.

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