Chiles Rellenos With Chicken Recipe

Cooking Directions

• STEP 1.Preheat the broiler and place the poblano peppers on a baking sheet. Broil until the skin is charred and blistered, turning occasionally.
• STEP 2.Transfer the peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes, then peel off the skin and make a small slit lengthwise to remove the seeds.
• STEP 3.In a skillet, heat oil over medium heat and sauté onions and garlic until softened. Add cooked chicken, cumin, paprika, salt, and pepper. Cook for 5 minutes.
• STEP 4.Stuff each pepper with the chicken mixture and secure with toothpicks. In a separate bowl, whisk eggs and flour until smooth. Dip each stuffed pepper into the egg batter.
• STEP 5.Heat oil in a deep skillet and fry the peppers until golden brown on all sides. Remove toothpicks before serving. Serve hot with rice and beans.

Cooking Tips

• To easily peel the charred skin off the peppers, place them in a plastic bag after broiling and let them steam.
• Make sure the chicken filling is well-seasoned to enhance the flavor of the dish.
• Be careful when frying the stuffed peppers, as the oil may splatter. Use a deep skillet and keep a lid nearby for safety.

Storage and Serving

• Chiles Rellenos with Chicken are best served immediately while still hot and crispy.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in the oven or microwave until heated through before serving.