Chicken Chile Rellenos


Add the chicken 


Wash and pat dry the poblano peppers. Brush oil all over them.

Roast the poblano peppers


Roast the peppers on all sides until the skins are charred.  Or, place under the broiler.

Remove the skin and seeds


Once roasted, put them in a plastic bag or cover them with plastic wrap, so they can steam. Remove the skins and the seeds.

Make the chicken filling


Heat the oil. Add the chicken and season with the spices. Then, add the onion, garlic, tomato, and calabacitas. Cook until soft.

Add the filling


Using your best judgment, add the filling to the poblano

Ready to enjoy!


Serve the Chicken Chile Rellenos with basic tomato salsa or a simple green salad. Or, just as is. They are delicious! Provecho.

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