Gourmet Chicken-Stuffed Poblano Peppers
Indulge in these Gourmet Chicken-Stuffed Poblano Peppers, a sophisticated twist on traditional Chiles Rellenos. Each poblano is lovingly stuffed with a savory blend of shredded chicken thighs and drumsticks, vibrant corn, crunchy pecans, and two types of cheese, resulting in a rich and fulfilling dish. The roasted chiles are dipped in a golden cornmeal batter and deep-fried to perfection, creating a crispy exterior that encases a delightful mixture of flavors. These peppers are ideal for a special gathering or dinner party and pair beautifully with re-fried beans and rice. While they require some effort, you can prepare the components ahead of time to streamline assembly. Treat your guests to restaurant-quality dining right at home!
N/A
Servings
N/A
Calories
22
Ingredients
Ingredients
Poblano chiles
10 (whole, roasted and peeled)
Chicken thighs and drumsticks
2 - 2.5 lbs (skinned)
Chipotle chiles in adobo
2 (finely chopped)
Limes
3 (juiced)
Olive oil
2 tablespoons (for marinating chicken)
Ground toasted cumin seeds
1 tablespoon (for marinating chicken)
Coriander powder
1 teaspoon (for marinating chicken)
Chopped cilantro
1 cup (for stuffing and garnish)
Imported feta cheese
4 ounces (crumbled)
Monterey Jack cheese
2 cups (grated)
Scallions
6 (minced)
Butter
2 tablespoons (for sautéing corn)
Toasted pecans
3/4 cup (roughly chopped)
Corn kernels
3/4 cup (fresh or frozen)
Salt and pepper
to taste (for seasoning)
Chili powder
1 teaspoon (for stuffing)
Yellow cornmeal
2 cups (for coating)
Ground toasted cumin seeds
1/8 cup (for coating)
Chili powder
1 tablespoon (for coating)
Eggs
2 (beaten)
Milk
1/2 cup (for egg mixture)
Oil
for deep frying
Instructions
1
Preheat the oven to 350°F (175°C).
2
Prepare the chicken by removing visible fat. In a bowl, combine the chicken with chipotle in adobo, lime juice, olive oil, ground cumin, coriander, and chopped cilantro. Mix well to coat the chicken.
3
Transfer the chicken to a baking dish and bake for 40 to 45 minutes, or until the chicken is fully cooked and juices run clear. Let cool after removing from the oven.
4
Once cool, shred the chicken and chop it roughly. Mix in any accumulated juices from the baking pan.
5
To roast the poblanos, use metal tongs to hold them over a gas flame until the skin is blistered evenly. Alternatively, broil them in the oven, watching closely to prevent burning.
6
After roasting, place the blistered poblano peppers in a bowl, cover with plastic wrap, and let sit for 10 to 15 minutes. This allows the skin to soften. Carefully peel the skin off from the stem end towards the bottom, keeping the peppers intact.
7
In a skillet over medium heat, melt butter and sauté the corn and scallions until warmed through. Stir in the chili powder and transfer to a mixing bowl.
8
To the corn mixture, crumble in feta cheese, add the grated Monterey Jack cheese, chopped pecans, and shredded chicken. Season with salt and pepper to taste.
9
In a separate bowl, combine cornmeal with 1/8 cup of ground cumin and chili powder. In another bowl, whisk together eggs and milk.
10
Prepare the chilies by slicing the top stem end off about three-quarters of the way down to create a lid. Carefully remove the seeds, but it's fine to leave a few.
11
Gently fill each poblano with the chicken mixture, starting from the stem end, using your hands to avoid tearing the peppers.
12
Dunk each stuffed chili into the egg and milk mixture, then roll it in the cornmeal mixture. Place the coated chilies on a lined cookie sheet and refrigerate for at least 15 minutes.
13
Heat oil in a deep pan to 375°F (190°C). Fry the chilies in batches until golden brown and crispy, then drain on paper towels.
14
Serve hot with sour cream or a delicious sour cream sauce, made by blending sour cream with buttermilk or milk to a desired consistency, adding cilantro, lime zest, lime juice, and a pinch of salt if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Gourmet Chicken-Stuffed Poblano Peppers?
They are a sophisticated twist on traditional Chiles Rellenos, featuring roasted poblano peppers stuffed with a savory blend of shredded chicken, corn, pecans, and two types of cheese.
How many poblano peppers are needed for this recipe?
The recipe requires 10 whole poblano chiles.
What type of chicken is recommended for the filling?
Use 2 to 2.5 lbs of skinned chicken thighs and drumsticks for the best flavor and texture.
What temperature should the oven be for the chicken?
Preheat your oven to 350°F (175°C) before baking the chicken.
How do you roast the poblano peppers?
You can use metal tongs to hold them over a gas flame until blistered, or broil them in the oven while watching closely.
How long should the chicken bake?
The chicken should bake for 40 to 45 minutes until fully cooked and the juices run clear.
What is the secret to peeling poblano peppers easily?
After roasting, place them in a bowl and cover with plastic wrap for 10 to 15 minutes to allow the steam to soften the skin.
What cheeses are used in the stuffing?
The filling uses a combination of 4 ounces of crumbled feta cheese and 2 cups of grated Monterey Jack cheese.
How are the pecans prepared?
The pecans should be toasted and roughly chopped before being added to the mixture.
What goes into the chicken marinade?
The marinade consists of chipotle in adobo, lime juice, olive oil, ground cumin, coriander, and chopped cilantro.
How do you prepare the corn for the filling?
Sauté 3/4 cup of fresh or frozen corn kernels in 2 tablespoons of butter with minced scallions until warmed through.
What is the coating for the peppers?
The peppers are dipped in an egg and milk mixture and then rolled in a seasoned yellow cornmeal mixture.
How do you remove the seeds from the peppers?
Slice the top stem end off about three-quarters of the way down to create a lid, then carefully reach in to remove the seeds.
What is the purpose of refrigerating the peppers before frying?
Refrigerating the coated peppers for at least 15 minutes helps the cornmeal coating adhere better during the frying process.
What temperature should the frying oil be?
Heat the oil in a deep pan to 375°F (190°C) before adding the peppers.
How do you serve the stuffed poblano peppers?
Serve them hot with sour cream or a sour cream sauce, ideally paired with re-fried beans and rice.
How is the optional sour cream sauce made?
Blend sour cream with buttermilk or milk, cilantro, lime zest, lime juice, and a pinch of salt.
Can this recipe be prepared in advance?
Yes, the individual components can be prepared ahead of time to make the final assembly and frying easier.
What spices are in the cornmeal coating?
The cornmeal is seasoned with 1/8 cup of ground toasted cumin seeds and 1 tablespoon of chili powder.
How many scallions are needed?
The recipe calls for 6 minced scallions.
What should I do with the juices from the baked chicken?
Mix the accumulated juices from the baking pan back into the shredded chicken for extra flavor and moisture.
How do you prevent the peppers from tearing while stuffing?
Use your hands to gently fill the peppers starting from the stem end, being careful not to force too much at once.
Is the chicken shredded or chopped?
The chicken is first shredded and then roughly chopped after cooling.
How many eggs are used for the batter?
Two beaten eggs are combined with milk to create the dipping mixture.
What type of cornmeal is best?
The recipe specifies 2 cups of yellow cornmeal for the coating.
Does the recipe use fresh or dried cilantro?
The recipe uses 1 cup of fresh chopped cilantro for both the stuffing and garnish.
What is the ratio of milk to eggs in the coating?
Use 1/2 cup of milk with 2 beaten eggs.
What color should the peppers be after frying?
The peppers should be fried until they are golden brown and crispy.
What are the common tags for this dish?
Common tags include chiles rellenos, poblano peppers, chicken recipe, and Mexican cuisine.
How many chipotle chiles are needed?
The recipe uses 2 finely chopped chipotle chiles in adobo for the chicken marinade.