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

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-

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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Ingredients

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