Chicken Stuffed Poblano Peppers are roasted poblanos filled with a savory shredded chicken and tomato mixture, then simmered in a smoky chipotle cream sauce and topped with melted cheese. This simplified version of chiles rellenos delivers authentic Mexican flavors without the traditional egg-batter coating.
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In a large pot, combine the chicken thighs, quartered onion, 3 whole garlic cloves, bay leaves, salt, and pepper. Add enough water to cover the chicken.
Bring to a boil, then reduce the heat to medium. Cover and cook for 45 to 50 minutes, or until the chicken is tender and cooked through.
While the chicken is cooking, roast the poblano peppers on a hot pan or over an open flame until the skin is charred and blistered on all sides.
Place the hot, roasted peppers into a plastic bag and seal it. Let them sweat for about 10-15 minutes to loosen the skins.
Once the chicken is cooked, remove it from the pot and set it on a plate to cool slightly. Reserve at least 1 cup of the chicken broth for the sauce.
Using two forks, shred the chicken into fine pieces.
Remove the peppers from the bag and peel off the charred skin. Make a slit down the side of each pepper and carefully remove the seeds and veins.
To make the sauce, add the cream cheese, crema Mexicana, milk, chipotle peppers, and chicken bouillon to a blender. Blend until completely smooth.
To make the filling, heat a tablespoon of oil in a skillet over medium heat. Sauté the diced onion and minced garlic for about one minute until fragrant.
Add the shredded chicken to the skillet and season with salt and pepper to taste. Stir to combine.
Add the diced tomatoes and cook for about 4 minutes, until the tomatoes soften and release their juices. Turn off the heat.
Generously stuff each prepared poblano pepper with the chicken filling.
In a separate large skillet, melt the butter over medium heat. Pour in the blended chipotle sauce.
Stir in 1 cup of the reserved chicken broth. Bring the sauce to a simmer, taste, and adjust salt if needed.
Reduce the heat to low and carefully place the stuffed peppers into the sauce.
Top each pepper with a generous amount of shredded quesadilla cheese.
Cover the skillet and let it simmer on low until the cheese is fully melted.
Serve immediately, spooning extra sauce over the peppers. Enjoy!
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or microwave, adding a splash of milk or broth to restore sauce consistency.
blender · large skillet or cast-iron pan
Yes. Prepare the stuffed peppers and sauce separately, refrigerate, then combine and simmer on low heat just before serving to warm through and melt the cheese.
Use sour cream thinned with a little milk, or Mexican crema from a Latin market. Avoid heavy whipping cream as it's thicker and won't blend as smoothly with the chipotle peppers.
The skin should be charred and blistered all over. The steaming step in the plastic bag for 10–15 minutes loosens the skin so it peels off cleanly without tearing the pepper flesh.
Yes, but use boneless skinless breasts and reduce cooking time to 20–25 minutes until tender. Thighs stay more moist and flavorful in the filling.
Freeze them in ice cube trays or store the opened can in the refrigerator for up to 2 weeks. Use them in salsas, marinades, or soups for added smoky heat.
