Best 4 Chicken Chile Rellenos Recipes

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Chicken chile rellenos is a traditional Mexican dish that is made with roasted poblano peppers filled with a mixture of shredded chicken, cheese, and spices, then coated in a batter and fried until crispy. It is a popular dish for special occasions and can be found in many Mexican restaurants. The history of chile rellenos can be traced back to the 18th century, with its origins in the city of Puebla, Mexico. Today, there are many different variations of this classic dish, each with its own unique flavor and texture. If you're looking for a delicious and authentic Mexican dish to try, chicken chile rellenos is a great option.

Here are our top 4 tried and tested recipes!

CHILE RELLENOS STUFFED CHICKEN



Chile Rellenos Stuffed Chicken image

Make and share this Chile Rellenos Stuffed Chicken recipe from Food.com.

Provided by Julesong

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

4 boneless skinless chicken breasts
1/2 cup shredded cheddar cheese
2 tablespoons cream cheese, softened
2 tablespoons finely chopped onions
1 clove garlic, finely minced
2 tablespoons chopped fresh cilantro (optional)
1/2 teaspoon ground cumin, divided
2 teaspoons chili powder, divided
4 canned whole mild green chili peppers, drained
1 egg, beaten
1 tablespoon milk
1/2 cup fine dry breadcrumb
1/4 teaspoon garlic powder
1/2 teaspoon salt
chopped green onion, for garnish

Steps:

  • Preheat oven the 375 degrees F.
  • Place a chicken breast into a large Ziploc bag, close the bag almost all the way, then pound the chicken to a thickness to 1/2-inch thick; repeat with remaining breasts and set aside.
  • Combine the grated cheese, cream cheese, onion, garlic, cilantro (if using), 1/4 teaspoon of ground cumin, and 1 teaspoon of chili powder in a bowl and stir well.
  • Take each canned whole chile pepper and stuff with a quarter of the cheese mixture.
  • Take a flattened chicken breast and place a cheese-stuffed chile pepper on top, then roll the chicken breast around the pepper and fold in the sides; secure the roll with wooden toothpicks so that the toothpicks are as flat against the meat as possible (makes dredging easier).
  • Repeat with all breasts and chile peppers.
  • Beat the egg and milk together and pour into a shallow dish or pan.
  • Combine the bread crumbs, garlic powder, the remaining cumin and chili powder, and salt, and pour onto another shallow dish or pan.
  • Dredge the rolled chicken breast in the egg mixture, then in the bread crumbs and coat well.
  • Bake the rolls on an un-greased baking dish, uncovered, at 375 degrees F for about 40 minutes and the meat is tender and juices run clear.
  • Remove and discard toothpicks.
  • Garnish with chopped green onions and serve with a bit of sour cream/guacamole and Mexican rice.

CHICKEN CHILE RELLENOS



Chicken Chile Rellenos image

From the famous Reata restauant in Fort Worth, TX. ("Reata-Legendary Texas Cuisine" cookbook.) With a large enough pan, you can use three whole chickens (leave skin on) in place of purchasing the legs and thighs separately. If you're short on time, go ahead and use two store-bought rotisserie chickens in place of the Shredded Chicken. Drizzling the top of each relleno with some of our Creme Fraiche and a scoop of guacamole will mellow the pepper just enough to keep from setting your mouth on fire. Believe it or not, some folks evn batter and fry these. If decadence is your thing, just dredge in some egg and buttermilk wash and seasoned flour a few times ti make a generous crust before your fry. Regardless, we say serve with your favorite Spanish rice and some Ranch-Style Beans.

Provided by TxGriffLover

Categories     Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

1/4 cup oil (for frying)
12 chicken legs with thigh, with skin on
water
1/2 cup kosher salt
1 tablespoon ground cumin
12 poblano peppers
1/4 cup canola oil
4 cups goat cheese
4 cups monterey jack cheese, shredded
6 roma tomatoes, diced
2 cups ancho chili sauce -prepare the ancho chili cream but omit the heavy cream (see related recipe)
12 roasted poblano peppers
3/4 cup sour cream
3/4 cup buttermilk
kosher salt
fresh ground black pepper

Steps:

  • Place the oil in a braising pan and heat over a piping hot grill. When the oil begins to sizzle, add the chicken. Cover with water, making sure the chicken remains submerged throughout the cooking process.
  • Generously sprinkle with salt and cumin. Lower the heat to medium-high, so the water continues to simmer. Move the braising pan to the grill and continue cooking for 30-45 minutes over a medium grill,
  • replenishing water in the pan as needed.
  • The chicken is done when it is firm and white on the outside, and when you slice into it, there is no pink.
  • to be seen. Remove the braising pan from grill and carefully drain the broth and discard. Let the chicken cool completely. Remove the chicken skin and bones and discard before shredding the meat. Shred the chicken and reserve.
  • Reata Creme Fraiche:.
  • Combine all ingredients in a bowl, whisking until the mixture has a consistency of salad dressing. Season to taste with salt and pepper.
  • Reata Roasted Poblano Peppers:.
  • Rub the oil liberally over the Poblano peppers. Roast the peppers directly on the grill grate until they.
  • are charred, turning frequently to ensure charring on all sides. Place the warm roasted peppers in a
  • large bowl and tightly cover with plastic wrap for about 15 minutes, until they begin to 'sweat'.
  • Peel off the first layer of skin from each pepper. Slit the peppers lengthwise, rinse under cold water to remove the seeds and reserve.
  • Stuffing the Rellanos:.
  • Preheat the oven to 350ยบ. In a large bowl, combine the cheeses and thoroughly mix. In another large bowl, add the diced tomatoes and shredded chicken, and mix. Add the Ancho Chili Sauce.
  • to the chicken and tomatoes and mix until well combined. Carefully fill each pepper with about 1 cup of the chicken-tomato-chili mixture.
  • Top each pepper with 1/2 cup of the blended cheeses. Place each stuffed pepper, cheese-side up, in a large baking dish. Bake in the preheated oven for about 20 minutes until cheese is melted.
  • Serve 2 per person, drizzled with 1-2 tablespoons of Creme Fraiche and a generous side guacamole.

Nutrition Facts : Calories 1619.6, Fat 123, SaturatedFat 50.5, Cholesterol 466.8, Sodium 10210.3, Carbohydrate 43.2, Fiber 15.5, Sugar 3.6, Protein 91.4

MIGAS-FILLED CHILE RELLENOS WITH PULLED CHICKEN, TOMATO SALSA AND CHIUHAHA SAUCE



Migas-Filled Chile Rellenos with Pulled Chicken, Tomato Salsa and Chiuhaha Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 29

8 bone-in, skinless chicken thighs
2 tablespoons ancho chile powder
Kosher salt and freshly ground black pepper
Canola oil, for searing
2 cups low-sodium chicken broth
1/4 cup barbecue sauce, such as Mesa Grill Barbecue Sauce or your favorite brand
8 poblano chiles
2 tablespoons canola oil
Kosher salt and black pepper to taste
1 cup canola oil
Two 6-inch yellow tortillas, one cut into 1/2-inch strips and one julienned
Two 6-inch blue corn tortillas, one cut into 1/2-inch strips and one julienned
Kosher salt
2 large overly-ripe beefsteak tomatoes, roughly chopped
1 jalapeno, chopped
3 cloves garlic, chopped
2 tablespoons canola oil
1/2 teaspoon dried Mexican oregano
Kosher salt and freshly ground black pepper
1 1/2 cups heavy cream
1 1/2 cups shredded chihuhua cheese
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon canola oil
1 small red onion, finely diced
1 medium bell pepper, julienned
1 jalapeno, finely diced
9 large eggs, lightly beaten
1/4 cup chopped fresh cilantro leaves, plus leaves for garnish

Steps:

  • For the pulled chicken: Preheat the oven to 350 degrees F.
  • Season the chicken with the ancho chile powder, salt and pepper. Heat a few tablespoons of oil in a medium high-sided ovenproof saute pan over high heat. Sear the chicken on both sides until golden brown. Add the chicken broth and barbecue sauce, bring to simmer, cover and cook in the oven until fork-tender, about 1 hour.
  • Remove the chicken from the pan, loosely cover and let rest for 15 minutes. Reduce the cooking liquid in the pan over medium-high heat until about 1/2 cup remains. Shred the chicken with a fork into bite-size pieces. Return the chicken to the pan and toss to coat in the mixture. Reserve.
  • For the chiles: Increase the oven to 375 degrees F. Toss the poblanos with the oil, salt and pepper. Place on a baking sheet and roast, turning occasionally, until blackened and soft, about 25 minutes. Transfer to a bowl and cover with plastic wrap to steam. Once cool enough to handle, scrape off the skins. Make a long slash in one side of each poblano, from stem to tip. Carefully remove and discard the seeds. Reserve.
  • For the tortillas: Line a baking sheet with paper towels. Heat the oil in a medium high-sided saute pan over medium heat until it begins to shimmer. Fry the 1/2-inch tortilla strips in batches, until just crisp, 20 to 30 seconds. Transfer with a slotted spoon to one side of the prepared baking sheet and season with salt. Fry the julienned tortillas and transfer with a slotted spoon to the other side of the baking sheet and season with salt. Reserve.
  • For the cooked tomato salsa: Combine the tomatoes, jalapeno, garlic and 1/2 cup water in a blender and blend until smooth. Heat the oil in a large saute pan over medium heat until it just begins to shimmer. Add the pureed tomato mixture, oregano, salt and pepper and cook until the mixture thickens slightly and becomes a deep red, about 15 minutes. Reserve.
  • For the migas-filled chile rellenos: Put the cream in a small saucepan over medium heat and cook until reduced by half; do not let it boil. Whisk in the cheese until melted; season with salt and pepper. Cover and keep warm over very low heat.
  • Melt the butter and oil in a large nonstick saute pan over medium heat. Add the onion and bell pepper and cook until soft, about 5 minutes. Add the jalapeno and cook for 1 minute. Add the eggs, season with salt and pepper and stir with a heat-proof rubber spatula until small curds form. Remove from the heat and fold in the pulled chicken, cilantro and 1/2-inch tortilla strips. Fill the roasted poblanos with the mixture.
  • To serve, spoon some of the cooked tomato salsa onto 8 large dinner plates, top each with a chile relleno and drizzle with some of the cheese sauce. Garnish with the julienned tortillas and cilantro leaves.

CHICKEN CHILE RELLENOS



Chicken Chile Rellenos image

My sister, Colleen, first created this recipe. She tried many restaurants' Chile Rellenos but she wanted to create a recipe that was more healthy! This is my version with a few variations. It is a recipe that I've made for friends on several occasions; everyone loves it time and time again! The dish is spicy, but the raisins...

Provided by Brenda Forbes

Categories     Chicken

Time 1h30m

Number Of Ingredients 17

PREPARING POBLANO PEPPERS:
6 large poblano peppers (flat and well shaped with stems)
PREPARING CHICKEN FILLING:
4 medium chicken breasts, boneless and skinless
3-4 Tbsp olive oil, extra virgin
1 clove garlic, chopped
1 large onion, chopped
1 medium green bell pepper, chopped
1 can(s) tomatoes, canned, chopped, and drained
1 Tbsp black pepper (or to taste)
1 Tbsp salt substitute (or to taste)
2 tsp poultry seasoning
1 tsp cayenne pepper
2 tsp cumin
1/4 c cilantro, fresh, chopped
3/4 c raisins
3/4 c walnuts, chopped

Steps:

  • 1. (NOTE: Before starting the preparation of the Chicken Chile Rellenos, begin cooking 1 3/4 to 2 cups of brown or white rice in a separate pan.)
  • 2. Wash peppers. In a large sauce pan or pot, fill 3/4 full with water and bring to a rolling boil. Place whole peppers in boiling water and blanche for 3-4 minutes on medium high heat.
  • 3. Gently remove the peppers from the boiling water using tongs and place in a lightly greased 9" x 13" pan.
  • 4. Using a serrated, sharp knife, carefully cut a T-shaped slit in each pepper, being careful to cut only the top side of the Poblano pepper.
  • 5. Use a small spoon to carefully scoop out the seeds in each pepper, being careful to not tear the pepper.
  • 6. Set peppers aside while cooking chicken mixture.
  • 7. Wash and pat dry chicken breasts. Cut chicken into 1/4" strips or pieces and cook on medium heat in 3-4 T. olive oil in a large pan or dutch oven.
  • 8. As the chicken begins to brown, add onions, garlic, bell pepper, tomatoes and seasonings. Stir occasionally to prevent ingredients from sticking to pan. Continue to cook for approximately 15 -20 minutes or until chicken is well browned.
  • 9. Preheat oven to 425 degrees.
  • 10. For chicken mixture, reduce heat to medium low and add cilantro, raisins, and walnuts. Cook an additional 5 minutes to incorporate the last 3 ingredients into the chicken mixture.
  • 11. Remove chicken mixture from heat. Use a small spoon to gently fill each Poblano pepper with the chicken mixture--being careful not to tear the peppers.
  • 12. Place stuffed Poblano peppers in oven and bake for 5-10 minutes.
  • 13. Remove peppers gently from pan placing onto a bed of (cooked) white or brown rice. (For presentation sake, I prefer to place the rice and one stuffed pepper on each person's plate prior to them being seated at the table.)

Tips:

  • Choose the right peppers: Poblano peppers are the traditional choice for chile rellenos, but you can also use Anaheim or bell peppers. Look for peppers that are large and firm, with smooth skin and no blemishes.
  • Roast the peppers evenly: To get the best flavor and texture, roast the peppers until the skins are blistered and charred. You can do this over a gas burner, in a broiler, or on a grill.
  • Remove the seeds and veins carefully: Once the peppers are roasted, let them cool slightly before handling them. Then, carefully remove the seeds and veins. Be careful not to tear the pepper flesh.
  • Stuff the peppers with a flavorful filling: There are many different fillings that you can use for chile rellenos. Some popular options include cheese, beans, rice, and vegetables. Get creative and experiment with different flavors.
  • Dip the peppers in egg batter and fry them until golden brown: Before frying the peppers, dip them in a batter made from eggs, flour, and milk. This will help the peppers to stay together and prevent them from falling apart. Fry the peppers in hot oil until they are golden brown and crispy.
  • Serve the peppers with your favorite sauce: Chile rellenos are traditionally served with a tomato-based sauce, but you can also use a green chile sauce or a mole sauce. Serve the peppers immediately, while they are still hot and crispy.

Conclusion:

Chile rellenos are a delicious and versatile dish that can be enjoyed by people of all ages. They are a great way to use up leftover chicken and vegetables, and they can be easily adapted to suit your own tastes. With a little planning and effort, you can make chile rellenos that are sure to impress your friends and family. So next time you are looking for a new and exciting dish to try, give chile rellenos a try. You won't be disappointed!

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