Chipotle Chicken Stuffed Poblanos with Rajas Sauce

With Cinco de Mayo fast approaching I can’t help but think of Mexican cuisine. One of my favorite Mexican meals is a Chili Rellano, but today I wanted to go with just a bit of a fresher version than my old standby, which is absolutely delish, but also is fried. And so my Chipotle Chicken Stuffed Poblanos with Rajas Sauce were born.

Chicken Stuffed Poblanos
Chicken Stuffed Poblanos

You can’t get much better than a roasted Poblano; they’re mild by nature but have a wonderful flavor. Add in this Chipotle spiked Chicken filling (I used three for just a little heat, a slight zing; feel free to taste and add more if you’d like) and top it all off with a creamy, cheesy sauce (Rajas sauce) that has a little more Poblano and you have an outstanding dish!

I’d call this restaurant quality dish for sure. It’s not only fantastic, it’s a bit unusual and very impressive on the plate.

Chicken Stuffed Poblanos
Chicken Stuffed Poblanos

While there’s no denying that roasting the peppers, peeling them and stuffing them is a bit of a pain, I think you’ll love this so much you’ll forget all that. My Dad, in particular, who like me, is a huge lover of Mexican food, couldn’t stop commenting on it…it will be interesting to see if the one pepper, leftover, is still in the fridge tomorrow!!

There’s enough sauce and filling for six generously stuffed peppers, but today I just stuffed four, giving me enough leftover Chipotle Chicken filling and Rajas sauce for tostadas or soft tacos for lunch later in the week. It’s just a little cheat to make it easier on myself. These are perfect with a side of Mexican rice and perhaps beans or refried beans of your choice.

Chicken Stuffed Poblanos
Chicken Stuffed Poblanos

Chipotle Chicken Stuffed Poblanos with Rajas Sauce

  • Servings: 6
  • Difficulty: medium
  • Print

Stuffed Poblanos & Filling:

  • 7 poblano chiles (six to stuff, one for the rajas)
  • 1 onion, cut in half but not peeled
  • 2 large or 3 to 4 plum tomatoes, or about half a small can (15 ounces) without the juice
  • 5 or 6 cloves garlic, skin on
  • 3 chipotle chiles from 1 can of Chipotle in Adobo Sauce (If unsure of your heat level, start with one or two and add more if you’d like)
  • 3/4 teaspoon cumin
  • few grinds pepper
  • 1 teaspoon apple cider or white vinegar
  • 4 chicken breasts
  • Rajas sauce, below
  • 1 lime, cut into sections

Under the broiler on a foil lined pan, roast poblano peppers, onion, garlic and fresh tomatoes (if using fresh) until skins on the peppers are bubbly and charred in places, onion skin is charred and garlic is softened. The fresh tomatoes, if using, should be slightly browned and softened. Turn often, as necessary, and remove each piece to a bowl covered with a kitchen towel as it is finished. Allow to steam for several minutes in the bowl.

Remove the skins from the peppers, and when cool, cut a slit from the stem end to the bottom and remove seeds. Set the six best aside and use the other in the rajas sauce, below.

Remove the skins from the onion, squeeze or open garlic to remove pulp, and deseed tomatoes if using fresh.

Place tomatoes (fresh or canned) in the food processor along with garlic, onion and chipotle peppers. If there are juices on the broiler pan or in the bowl the vegetables were steamed in, add them as well. Pulse until nearly smooth.

In the meantime, cook chicken breasts in simmering water until done. Remove, reserving about 1/2 cup of the liquid, and shred the chicken. Discard or reserve the rest of the broth for another use.

Place chicken back in pan with the pureed tomato mixture. Add 1 teaspoon salt, 3/4 teaspoon cumin, and a few grinds of pepper along with the reserved 1/2 cup chicken broth. Cook gently, stirring now and then, until the chicken is nearly dry. Add the teaspoon vinegar. Taste for seasoning.

Keep warm while making the Rajas Sauce, below, then gently heat the peppers in the microwave for a minute until hot, stuff with the warm filling and top with Rajas Sauce. Serve immediately with lime to squeeze over the stuffed peppers at the table.

Rajas Sauce:

  • 1 Poblano Pepper, reserved from roasting, above, skin peeled, deseeded and cut into thin strips, about 3/8th thick by two inches
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1 1/2 cups heavy cream
  • 1/2 cup shredded cheese (I used jack; any melty white cheese will do)

Heat a large dry heavy skillet over medium-high heat. Add onion; cook, stirring often, until beginning to char, 6–7 minutes. Add garlic; cook until fragrant, about 1 minute.

Add chiles and cream and bring to a simmer. Simmer several minutes, stirring often, until the cream is slightly reduced, the onions and peppers softened.

Remove from heat and add in cheese. Stir well. If the mixture becomes too thick (it should be a sauce like consistency and will thicken a bit upon standing or as it cools) it may be thinned with water or additional cream, a tablespoon at a time. Taste and adjust seasoning.

from the kitchen of http://www.frugalhausfrau.com

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This is a special week for me: I’m still cohosting Throwback Thursday with Quinn, Carlee, Meaghan & Alli (click on the link) of course, but I’m also a cohost on Angie’s Fiesta Friday! Scarlett from the Unwed Housewife is my cohost, so stop by and check out her blog, too. 🙂

39 thoughts on “Chipotle Chicken Stuffed Poblanos with Rajas Sauce”

    1. Hi Susan, thanks for pointing this error out! I use two large tomatoes or three or four plums, or about 1/2 of a small (15 ounce can, without the juice.) I’ll fix it right away.

      1. Oh my word. These are insanely good. A Fiesta for my mouth. Packed with flavor! I made some simple revisions like throwing my chicken, onion, chipotle peppers and spices in the crockpot. I served with Spanish rice as pictured and fresh avocado. Wow! Sooo good! This will be a regular. Thank you for sharing!

        1. Oh, Susan, thanks so much for stopping by and letting me know! And thanks for being brave and trying, even though I forgot to write down the tomatoes!

          I’m so glad you liked them! 🙂 🙂 🙂 It made my day!

    1. That’s because I kind of made it up – the chicken is based off a chicken tinga I make, and the rajas sauce is a loosely interpreted version of my Vegetarian Rajas Tacos! I’m craving it again, already!! 🙂

  1. You’re psychic! I bought a bag of poblanos and have been looking over recipes, but none really spoke to me. So I thought, I’ll just head over to Mollie’s and see what’s going on. And tadaa…here’s the one recipe I need!! This sounds absolutamente fabuloso y delicioso!! 😋😋

    1. Thanks so much, Angie! You know I am a Mexican and/or Mexican/American food lover!! So any excuse, like Cinco de Mayo, or maybe because it’s a Tuesday, or the sun is out or it isn’t, or the sky is blue….becomes a great excuse for me to pull out the peppers!!

      I’m jealous!! A whole bag!!

    1. Thanks, much! And now that I think about it, I should make a vegetarian one! I have the perfect mixture, already, I just never thought to put it in a rellano before!

      🙂

  2. HI Mollie!! My husband always orders the old standard chili relleno when we go out for Mexican– so I think he would love, love this. And the sauce! I’ve never heard of it, but it looks rich and delish! thanks for the recipe! hope you week is going well… xo

    1. Rhonda, I agree 100% with your husband! Chili rellanos is the first thing I’ll order at any Mexican restaurant, tamales are a close second!

      The sauce is a beautiful thing, lol, if I do say so myself!! 🙂 Happy Cinco de Mayo to you!

    1. That’s a shame! Do you have any other kind of mild, green pepper? We have these kind of green chilis in small, little cans here, too. But the filling would still be marvelous in tacos with a little sour cream on the top. 🙂

  3. Hi Mollie ..well had a litle wander and like what I am seeing..apart from Chilli Con I haven’t cooked much Mexican food….had a google as wasn’t sure what chipottle in adobo was( now I do) ha ha….Will have to have a wander round Villa( a local store) which imports a fair bit and see if I can get them here…love these little missions although a lot of the time I can’t get, so resort to making my own so we will see…..looking forward to trying some of your recipes 🙂

  4. Your chipotle stuffed chicken looks heavenly. I can totally see this at a fancy Mexican restaurant and that rajas sauce looks to die for – yum!

  5. I do like spicy but whatever brand of chipotles in adobo I buy, three of those chiles would be way too hot! However, this entire dish sounds fantastic. I can see why your dad raved so much about it. It does look restaurant-worthy!

    1. It’s really cooled down by the creamy sauce on top, but then I love spicy food. Maybe we’d better revoke your Texan status, lol! I think I might put a caveat or little warning in the post, that’s a good point if someone isn’t familiar with the Chipotle.

      1. Oh no, you cannot revoke a Texan’s status. Once a Texan always a Texan. 😛 I do think the lack of good Tex-Mex restaurants in the PNW has something to do with my iron tastebuds being a bit tamed over the past 20 years. 🙂

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