Protein-Packed Chicken and Oaxaca Chile Rellenos
Protein-Packed Chicken and Oaxaca Chile Rellenos
Ingredients
For the Chile Rellenos
- 4 poblano peppers
- 1 1/2 cups cooked chicken, shredded
- 1 1/2 cups Oaxaca cheese, shredded
- 4 large eggs, separated
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 3 cups vegetable oil, for frying
For Serving
- 1 cup tomato sauce, warmed
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat your oven broiler to high. Place the poblano peppers on a baking sheet.
⏱️ 5 min
- 2
Broil the peppers, turning them with tongs every few minutes, until they are completely charred and blistered on all sides. This should take about 10-15 minutes.
⏱️ 15 min
- 3
Immediately transfer the hot charred peppers to a large plastic bag or a bowl covered tightly with plastic wrap. Let them steam for 10-15 minutes. This step helps loosen the skin for easier peeling.
⏱️ 15 min
- 4
Once cooled enough to handle, remove the peppers from the bag. Carefully peel off the charred skin. Make a slit down one side of each pepper with a knife. Gently remove the seeds and veins from the inside, taking care to keep the pepper intact.
⏱️ 10 min
- 5
In a medium bowl, combine the shredded cooked chicken and shredded Oaxaca cheese. Mix well by hand.
⏱️ 5 min
- 6
Carefully stuff each prepared poblano pepper with the chicken and Oaxaca cheese mixture. Do not overstuff.
⏱️ 5 min
- 7
Place the egg whites in a clean, medium bowl and the egg yolks in a small bowl. Add the salt to the egg whites. Using an electric mixer or a whisk, beat the egg whites until they form stiff peaks.
⏱️ 7 min
- 8
Gently fold the egg yolks into the stiffly beaten egg whites until just combined. Be careful not to deflate the whites.
⏱️ 3 min
- 9
Place the all-purpose flour in a small, shallow bowl. Lightly dust each stuffed pepper with flour, ensuring it's evenly coated. This helps the egg batter adhere.
⏱️ 5 min
- 10
Heat the vegetable oil in a large skillet or pot over medium-high heat until it reaches about 350°F (175°C). The oil should be deep enough for shallow frying, approximately halfway up the side of the pepper.
⏱️ 5 min•🌡️ 350
- 11
Dip each floured pepper into the prepared egg batter, making sure it's fully covered. Carefully place the coated peppers into the hot oil, one or two at a time to avoid overcrowding.
⏱️ 5 min
- 12
Fry the chile rellenos for 3-5 minutes per side, or until golden brown and crispy. Use tongs to carefully flip them.
⏱️ 10 min
- 13
Once fried, transfer the chile rellenos to a plate lined with paper towels to drain any excess oil.
⏱️ 2 min
- 14
Serve the chile rellenos hot, topped with warm tomato sauce, a dollop of sour cream, and a sprinkle of fresh chopped cilantro for garnish.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Protein-Packed Chicken and Oaxaca Chile Rellenos
For the Chile Rellenos
- 4 poblano peppers
- 1 1/2 cups cooked chicken, shredded
- 1 1/2 cups Oaxaca cheese, shredded
- 4 large eggs, separated
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 3 cups vegetable oil, for frying
For Serving
- 1 cup tomato sauce, warmed
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat your oven broiler to high. Place the poblano peppers on a baking sheet.
⏱️ 5 min - 2
Broil the peppers, turning them with tongs every few minutes, until they are completely charred and blistered on all sides. This should take about 10-15 minutes.
⏱️ 15 min - 3
Immediately transfer the hot charred peppers to a large plastic bag or a bowl covered tightly with plastic wrap. Let them steam for 10-15 minutes. This step helps loosen the skin for easier peeling.
⏱️ 15 min - 4
Once cooled enough to handle, remove the peppers from the bag. Carefully peel off the charred skin. Make a slit down one side of each pepper with a knife. Gently remove the seeds and veins from the inside, taking care to keep the pepper intact.
⏱️ 10 min - 5
In a medium bowl, combine the shredded cooked chicken and shredded Oaxaca cheese. Mix well by hand.
⏱️ 5 min - 6
Carefully stuff each prepared poblano pepper with the chicken and Oaxaca cheese mixture. Do not overstuff.
⏱️ 5 min - 7
Place the egg whites in a clean, medium bowl and the egg yolks in a small bowl. Add the salt to the egg whites. Using an electric mixer or a whisk, beat the egg whites until they form stiff peaks.
⏱️ 7 min - 8
Gently fold the egg yolks into the stiffly beaten egg whites until just combined. Be careful not to deflate the whites.
⏱️ 3 min - 9
Place the all-purpose flour in a small, shallow bowl. Lightly dust each stuffed pepper with flour, ensuring it's evenly coated. This helps the egg batter adhere.
⏱️ 5 min - 10
Heat the vegetable oil in a large skillet or pot over medium-high heat until it reaches about 350°F (175°C). The oil should be deep enough for shallow frying, approximately halfway up the side of the pepper.
⏱️ 5 min•🌡️ 350 - 11
Dip each floured pepper into the prepared egg batter, making sure it's fully covered. Carefully place the coated peppers into the hot oil, one or two at a time to avoid overcrowding.
⏱️ 5 min - 12
Fry the chile rellenos for 3-5 minutes per side, or until golden brown and crispy. Use tongs to carefully flip them.
⏱️ 10 min - 13
Once fried, transfer the chile rellenos to a plate lined with paper towels to drain any excess oil.
⏱️ 2 min - 14
Serve the chile rellenos hot, topped with warm tomato sauce, a dollop of sour cream, and a sprinkle of fresh chopped cilantro for garnish.
⏱️ 3 min