Authentic Chicken Chiles Rellenos

Prep Time
Cook Time
2h 25m
Ready In

"These are very good restaurant quality Chiles Rellenos good enough to serve for company. They can be labor intensive, but if making ahead, it can be simplified and easily put together the next day. Pares well with retried beans and rice."

Original is 10 servings


  • Serving Size: 1 (229.4 g)
  • Calories 558.1
  • Total Fat - 36.7 g
  • Saturated Fat - 11.8 g
  • Cholesterol - 157 mg
  • Sodium - 411 mg
  • Total Carbohydrate - 29.1 g
  • Dietary Fiber - 4 g
  • Sugars - 2.2 g
  • Protein - 30.6 g
  • Calcium - 363.2 mg
  • Iron - 2.6 mg
  • Vitamin C - 8.3 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F.

Step 2

Remove visible fat from chicken. Rub chickens pieces with chipotle in adobo, lime juice, olive oil, ground cumin seeds, coriander, and cilantro.

Step 3

Place chicken in a baking dish. Bake until done (about 40 - 45 minutes) until cooked through and juices run clear.

Step 4

Allow chicken to cool until cool enough to handle. Shred meat, chop well and set aside. Scrape juice remaining in pan onto the shredded meat.

Step 5

Roast the chilies by holding over a gas flame with metal tongs until the skin is blistered all over. Chilies can also be broiled in the oven, keeping an eye on them so they won't burn.

Step 6

Place blistered chilies in a bowl, cover with plastic wrap and let sit for about 10 - 15 minutes to soften skin. Remove and peel blistered skin from stem end down. It is important to keep peppers intact. Set chilies aside.

Step 7

In a skillet, saute corn with scallions in a butter until warm, but not mushy. Turn into bowl and add 1 teaspoons chili powder. Crumble in the feta cheese. Add Monterrey jack, chopped pecans, and chicken. Taste for seasoning and adjust with salt and pepper.

Step 8

In a separate bowl, combine ground 1/8 cup ground cumin seeds, chili powder with cornmeal; set aside.

Step 9

In another bowl, combine eggs and milk; set aside.

Step 10

Slice top rim of the chilies stem end across 3/4 of the way to form a lid. Carefully remove seeds (it's o.k. to let some seeds remain).

Step 11

Fill chilies with chicken stuffing, carefully starting at stem end, being careful to keep chilies intact. It's much easier to fill by using your hands as a spoon tends to tear chilies.

Step 12

Dip chilies in egg/milk mixture and then roll in cornmeal. Placing chilies on a wax or plastic lined cookie sheet. Refrigerate for 15 minutes or more.

Step 13

Heat oil to 375 degrees F. Deep fry the chilies in batches. Drain, keep warm and serve.

Step 14

Serve with dollops of sour cream or with sour cream sauce. (Make sour cream sauce by blending sour cream, buttermilk or milk to the right consistency. Add a little chopped cilantro if preferred and I sometimes add grated lime peel and/or sprinkle lime juice to taste. Add a bit of salt if desired).

Step 15

NOTE: Toasting cumin seeds and then grinding them adds a smoky intensity. You can use pre-ground cumin, but note that the flavor won't have the same depth and character. I've used both and prefer the toasted seeds. If toasting the seeds, please keep an eye on them as they toast very quickly and just as quickly they burn. Spices can easy be ground in an electric coffee grinder dedicated solely for grinding spices.

Tips & Variations

No special items needed.

Tags : Dinner

2 Reviews

Lets Eat

Excellent! Great lunch when family came to visit. Total winner!


review by:
(10 Oct 2021)


These are some seriously delicious Chiles Rellenos! Just right for our taste buds. Can't wait to share with other family and friends!


review by:
(26 Nov 2019)

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