Chicken Chiles Rellenos

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Recipe By Brian Carson
Final Recipe Edits, Food Styling and Photography by Matthew Wong

Prep Time: 95 Minutes
Cook Time: 75 Minutes
Serving Size: 1-2 people


Fresh Tomato Sauce:

  • 3 Tablespoons canola oil

  • 1 cup white onion, diced small

  • 4 Tablespoons garlic, minced

  • 2 cup fresh tomatoes, diced small

  • 4 Tablespoons lime juice

  • ½ teaspoon salt

Springer Mountain Farms © Chicken Chiles Rellenos:

Stuffed Poblano Peppers

  • 4 each poblano peppers, medium/large sized; whole, roasted, and peeled

  • 2 cups Springer Mountain Farms © chicken breast, cooked until internal temperature of 165 F and shredded small

  • 2 cups fresh mozzarella cheese, shredded small

  • ½ teaspoon salt

Egg Batter Mixture

  • 3 each large eggs, yolks and whites separated

  • 3¼ Tablespoons all-purpose flour

Battered and Fried Stuffed Poblano Pepper

  • Stuffed Poblano Peppers

  • Egg Batter Mixture

  • 2 cups canola oil

Plating Garnish:

  • ½ cup cilantro, chopped


For Fresh Tomato Sauce: 

  1. In a small saucepan over medium-high heat, add oil and onion. Sauté onion for 3-5 minutes or until onion is transparent

  2. Now add garlic; stir and cook for another 1-2 minutes

  3. Next add tomato and lime juice and cook for 8-10 minutes. Stir with a wooden spatula every few minutes and during last 1-2 minutes, stir frequently

  4. Season, to taste

  5. Turn heat off, spoon contents of small saucepan into a clean bowl, and set aside until Plating

For Springer Mountain Farms © Chicken Chiles Rellenos:

For Stuffed Poblano Peppers:

  1. On a clean cutting board, lay poblano peppers flat

  2. Now carefully cut a slit on only one side of pepper, making sure cut is parallel to cutting board

  3. Gently remove as much of seeds as possible without tearing poblano pepper

  4. Repeat steps 6 & 7 until all poblano peppers are deseeded and ready to be stuffed

  5. Next in a small mixing bowl and using a rubber spatula, fold shredded chicken, salt and mozzarella until well mixed 

  6. Fill each deseeded poblano pepper until about 75-80% capacity; being careful not to widen slit or tear fragile poblano; feel free to use toothpicks to seal poblano closed

  7. Set aside Stuffed Poblano Peppers temporarily

For Egg Batter Mixture:

  1. Place two medium sized mixing bowls on counter

  2. Add egg yolks to bowl 1; add egg whites into bowl 2

  3. Pour flour into bowl 1 and mix with whisk until well integrated

  4. Next, whisk egg whites until egg whites create peaks

  5. Slowly fold egg whites into bowl 1 using a rubber spatula

For Battered and Fried Stuffed Poblano Peppers

  1. Preheat 12” cast iron deep skillet over medium-high heat for 2 minutes

  2. Meanwhile, carefully take Stuffed Poblano Pepper and dip into Egg Batter Mixture, fully coating Stuffed Poblano Pepper

  3. Pour oil into 12” cast iron deep skillet and then carefully lower battered Stuffed Poblano Pepper in using tongs; cook for 2-3 minutes on each side, ensuring a golden brown exterior

  4. Use tongs to remove golden brown Battered and Fried Stuffed Poblano Peppers onto a sheet pan lined with paper towels
    Note: placing Battered and Fried Stuffed Poblano Peppers onto paper towels allows excess oil to be soaked, preventing exterior from getting soggy

  5. Repeat Steps 18 through 20 until all Stuffed Poblano Peppers are battered and fried; set aside Springer Mountain Farms © Chicken Chiles Rellenos until Plating


  1. At center of large circular plate, spoon ½ cup of Fresh Tomato Sauce 

  2. Now place (2) of Springer Mountain Farms © Chicken Chiles Rellenos on top of Fresh Tomato Sauce

  3. Garnish with Plating Garnish

  4. Serve and enjoy!

Matt Wong