Name: Chicken-Filled Poblano Chiles (Chiles Rellenos de Pollo)
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 small onion, finely chopped; 1 cup all-purpose flour; Vegetable oil for frying chiles, plus more for later sautéing and batter-frying; 2 garlic cloves, coarsely chopped; 6 poblano chiles; 1 large ripe tomato, peeled, seeded, and finely chopped; 1½ teaspoons salt, or to taste; 2 to 2½ cups cooked shredded chicken; ½ teaspoon dried thyme, crumbled; One ½-inch to 1-inch piece canela; 1 teaspoon dried Oaxacan oregano or ½ teaspoon dried Mexican oregano, crumbled; 2 large eggs, separated

Preparation info

6
servings

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

As with Chiles Rellenos de Carne, the chicken-filled version can be baked rather than batter-fried. The recipe is based on the chiles rellenos I had at El Topil in Oaxaca City.

Ingredients

6 poblano chiles
Vegetable oil for frying chiles, plus more for later sautéing and batter-frying
One ½-

Americas
Mexico
Starter
Spicy
Oaxaca
Central America

Method

Prepare the chiles for stuffing by the frying method given. Set aside.

Grind the canela in an electric coffee or spice grinder. In a medium-size skillet, heat 2 tablespoons of the oil over medium-high heat until rippling. Add the onion and cook, stirring, for 2 minutes. Stir in the chopped tomato and reduce the heat to medium. Cook, uncover

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