Mexican Chicken Chiles Rellenos

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Smoked poblano peppers stuffed with seasoned chicken and fried to golden perfection. This mexican-inspired chicken ready in about 45 minutes pairs poblano peppers, chicken breast, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 poblano peppers
• 300g chicken breast
• 1 onion
• 100g cheddar cheese
• 2 tbsp flour
• 2 eggs
• for frying oil

Instructions

1. Step 1: Preheat a broiler to high. Place 6 poblano peppers on a baking sheet and roast under the broiler for 12-15 minutes, turning occasionally, until the skins are blistered and charred. Immediately transfer to a bowl and cover with plastic wrap to steam for 10 minutes. Use your fingers to peel off the skins, then cut off the stems and remove the seeds. Tip: If the peppers are not blistered, they will be tough to stuff later.
2. Step 2: In a large skillet, cook 300g chicken breast (cut into 1/2-inch cubes) over medium-high heat for 5-7 minutes, until no longer pink. Add 1 finely diced onion and sauté for 3-4 minutes, until softened and fragrant. Remove from heat and stir in 100g grated cheddar cheese. Season with salt and pepper. Tip: Avoid overcooking the chicken—it should remain slightly tender for stuffing.
3. Step 3: Spoon the chicken-cheese mixture into each pepper, pressing gently to pack it tightly. Set aside.
4. Step 4: In a shallow dish, whisk 2 eggs. In another dish, place 2 tbsp flour. Working with one pepper at a time, dredge it in flour, shaking off any excess, then dip into the beaten eggs, allowing excess to drip off. Tip: Dredging in flour first creates a crispier exterior than just using egg.
5. Step 5: Heat 2-3 cm of frying oil in a large skillet over medium-high heat until it reaches 180°C (use a thermometer if available). Add 2 stuffed peppers and fry for 4-5 minutes per side, until the peppers are golden brown and the coating is crispy. Remove to a paper towel-lined plate. Tip: Fry in batches to avoid overcrowding the pan, which lowers the oil temperature and leads to greasy results.
6. Step 6: Serve immediately, while the peppers are hot and crispy. Tip: For extra flavor, sprinkle with a pinch of chili powder or cilantro before serving.