Chicken-Filled Poblano Chiles

Chiles Rellenos de Pollo

Preparation info
  • 6

    • Difficulty


Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

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.


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


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