Ingredients Jump to Instructions ↓

  1. 6 large poblano chile s

  2. 1/2 stick unsalted butter

  3. 1 medium-sized onion , chopped (about 1 cup)

  4. 2 garlic cloves,minced

  5. 1 1/2 tsp ground cumin

  6. 1 1/2 tsp cinnamon

  7. 1/4 tsp ground clove s

  8. 2 cups shredded cooked chicken (or pork) salt to taste Queso fresco cheese Verde Enchilada sauce for serving (Sydney's Enchilada Verde sauce from Central Market)

Instructions Jump to Ingredients ↑

  1. Over an open flame saute poblano chiles over burner. Using tongs, carefully rotate the chiles until they crisp up on the outside and turn black. Carefully peel the chiles under cold running water. Score around the stalk end of chili and gently pull out the seeds in each chile, being careful not to tear the flesh. Clean out any remaining seeds. Set aside. Preheat oven to 500 degrees. Melt the butter in a large skillet over medium heat until very hot and fragrant Add the onion and garlic and cook, stirring for 3 minutes. Add the spices and chicken and cook, stirring to combine for 2 minutes more, crumble in about ¼ cup queso fresco, season with salt. Carefully fill the chiles with the mixture through the slit in each. Bake on a greased baking sheet or shallow pan for 7 minutes. Heat the Enchilada sauce in a small pan. Serve chile rellenos with 2 tablespoons of sauce poured over and sprinkle with Queso fresco cheese.


Send feedback