Chicken Stuffed Hatch Chiles (Chiles Rellenos de Pollo)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
These poblano chiles are stuffed with a spiced chicken, corn, and cheese filling, then baked in a rich cilantro cream sauce. The dish combines classic Mexican flavors with a creamy, elegant presentation. It's a hearty dinner that feels restaurant-quality but is achievable at home.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 12 Hatch chile peppers (or sub Anaheim or Poblano)
- 1 tablespoon olive oil
- ¾ cup fresh or frozen corn kernels
- 1 teaspoon chili powder
- ¼ cup chicken broth
- 1 ½ cups chopped cooked chicken
- 2 cups shredded queso Oaxaca
- 1 egg (lightly beaten)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup butter
- 1 tablespoon minced garlic
- 2 tablespoons all-purpose flour
- 1 ¼ cups half-and-half
- ½ cup chopped fresh cilantro
- salt
- black pepper
At a glance
PER SERVING · TIME 53M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 38m
- Sodium
- 794mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 311mg
- Calcium
- 283mg
- Iron
- 33mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 794MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.