Chicken and Cheese Stuffed Green Chiles

chile relleno

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Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 6 servings
Yield: 6 stuffed chiles
Nutrition Facts (per serving)
880 Calories
69g Fat
5g Carbs
59g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 880
% Daily Value*
Total Fat 69g 89%
Saturated Fat 16g 79%
Cholesterol 366mg 122%
Sodium 1087mg 47%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 59g
Vitamin C 9mg 43%
Calcium 303mg 23%
Iron 3mg 19%
Potassium 585mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These stuffed green chiles are incredibly flavorful with a touch of heat. You can roast the chiles and make the filling a day ahead, and then stuff them and cook them when you are ready.


For the Chiles:

  • 8 large poblano chile peppers

  • 2 pounds boneless, skinless chicken

  • 4 ounces cream cheese

  • 8 ounces queso fresco, or Jack cheese, shredded or crumbled

  • 1 teaspoon cumin

  • 1 teaspoon chile powder

  • 1 teaspoon salt

For the Deep-Fry:

  • 6 large eggs

  • 1/2 teaspoon salt

  • 1 cup oil, for frying

Steps to Make It

Prepare the Chiles:

  1. Roast and peel each chile. If fresh chiles are unavailable, you can use canned whole green chiles.

Prepare the Filling:

  1. Gather the ingredients.

  2. Boil or bake the chicken until it is cooked through. Let the chicken cool and then use forks or your fingers to pull it apart to shred it.

  3. Take two of the roasted chiles, cut the stem off and chop them up.

  4. Add the shredded chicken and the chopped chiles to a large bowl and add in the cream cheese, queso fresco, cumin, chile powder, and 1/2 teaspoon of the salt. Use a large spoon to smash the cream cheese into the mixture to begin mixing it. You can use your hands to squish it all together.

  5. Once the filling is made, set it aside. (Note: You can make the filling the day before and store it in the refrigerator until you are ready to use it.)

Stuff the Chiles:

  1. Insert a sharp knife into the top of the chile, just under the stem and slice downward about halfway down the chile. (This will create a slit along the side.)

  2. Use a spoon or a knife, scrape the seeds and the white membrane out without tearing the chile flesh. (You can also do this with your fingers if the chile is soft enough.)

  3. Place a scoop of chicken filling inside the chile. Use your fingers to pull the chile around the filling and squeeze it slightly to seal it. Repeat with all of the remaining chiles and filling. Set aside.

Make the Batter:

  1. Crack each egg and separate the whites into 1 bowl and the yolks into another.

  2. Whip the egg whites until they are stiff.

  3. Stir the egg yolks in the separate bowl with a fork and a 1/2 teaspoon of salt.

  4. Slowly pour the egg yolk mixture over the egg whites. Use a large spatula to gently fold the yolks into the whites until they are almost completely incorporated. (A few streaks of the yolk is OK.)

Cooking the Chiles:

  1. Heat the oil in a large pan over medium-high heat.

  2. Take a chile and dip it into the egg white batter, being careful to keep the chile intact and not let the filling spill out. (You may need both hands or a combination of forks or spoons to do this.)

  3. Gently place the chile into the hot oil and let it cook until the egg white batter is golden brown.

  4. Flip the chile over and repeat with the other side. Once the chile is completely golden brown on all sides, remove it from the hot oil and place on a paper towel to drain. Repeat with all of the chiles until they are all golden brown and cooked through.

  5. Serve the chiles immediately as they will begin to get soggy as they cool. ​​

  6. Enjoy.