Pollo Poblano Recipe
Recipe information
Make Pollo Poblano in just 1h 30m. Poblano chile filled with seasoned chicken, then breaded and cooked until crunchy. Served with cheese sauce and rich enchilada sauce, then topped with cheese, pico de gallo, rice and beans.
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Ingredients
Poblano Chiles & Filling
Breading & Frying
Cheese Sauce
Enchilada Sauce
Toppings & Sides
Poblano Chiles & Filling
1. Roast and peel poblanos
Place whole poblano chiles directly over a gas flame or under a broiler set to high. Roast, turning occasionally, until skins are blackened and blistered all over, about 6–10 minutes. Transfer to a bowl and cover tightly with plastic wrap or place in a sealed paper bag for 10 minutes to steam. Peel off charred skin, being careful to leave the stem intact. Make a lengthwise slit down one side of each chile and remove seeds and membranes with a spoon, keeping the chile as intact as possible. Pat dry with paper towels.
2. Prepare filling
Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add chopped onion and cook until translucent, 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant. Stir in cooked shredded chicken, ground cumin, dried oregano, smoked paprika, 1.5 tsp salt and 1/2 tsp black pepper. Cook, stirring, until heated through and spices are well distributed, 3–4 minutes. Remove from heat, stir in chopped cilantro and 2 tablespoons lime juice. Taste and adjust seasoning. Allow filling to cool slightly so it’s easier to handle.
3. Stuff poblanos
Gently spoon the seasoned chicken mixture into each prepared poblano, pressing lightly to fill but not overstuff. You should have 6 stuffed chiles. Set aside on a tray while you prepare breading.
Breading & Frying
4. Set up breading station
Place 1 cup flour in a shallow bowl and season with 1 tsp salt. Beat 3 eggs in a second shallow bowl. In a third bowl, combine panko breadcrumbs and 1/2 cup fine cornmeal (if using) for extra crunch.
5. Bread the stuffed poblanos
Working one at a time: dredge each stuffed poblano in the seasoned flour, shaking off excess. Dip into beaten eggs, then press into the panko mixture to coat completely. For a thicker crust, double-dip: return to egg and panko for a second coating. Place breaded chiles on a rack and let rest 5–10 minutes to help coating adhere.
6. Fry until golden
Pour vegetable oil into a deep skillet or pot to a depth of about 1 inch and heat over medium-high until it reaches 350°F (175°C) or until a small breadcrumb sizzles and browns in about 30 seconds. Fry 2–3 chiles at a time (do not overcrowd) for about 3–4 minutes per side, or until golden brown and crispy. Use tongs to turn carefully. Transfer fried chiles to a paper-lined tray or rack and keep warm in a 200°F (95°C) oven while you finish remaining chiles.
Cheese Sauce
7. Make a smooth béchamel
In a medium saucepan melt 3 tablespoons butter over medium heat. Whisk in 3 tablespoons flour and cook, whisking constantly, about 1–2 minutes to make a blond roux. Gradually whisk in 2 cups milk and continue to whisk until the sauce thickens and is smooth, 3–4 minutes.
8. Add cheeses
Lower heat to low. Add shredded Monterey Jack and pepper jack cheese a handful at a time, stirring until fully melted and smooth. Season with 3/4 tsp salt, 1/4 tsp black pepper and a pinch (1/8 tsp) cayenne if using. Keep warm on very low heat, stirring occasionally so it doesn't separate. If sauce becomes too thick, thin with up to 2 tablespoons milk.
Enchilada Sauce
9. Cook the base
In a small saucepan heat 2 tablespoons vegetable oil over medium heat. Whisk in 2 tablespoons flour and cook 1–2 minutes until slightly toasted. Add 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder and 1 teaspoon dried oregano. Stir to combine and cook 30 seconds to bloom the spices.
10. Finish sauce
Slowly whisk in 14 oz tomato sauce and 1 cup chicken broth. Bring to a gentle simmer and cook 6–8 minutes until slightly thickened. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep warm until ready to assemble.
Assembly & Serving
11. Plate the chiles
Place two fried stuffed poblano chiles per serving on plates (total yields 6 chiles, 3 servings of 2 each). Spoon warm enchilada sauce over each chile, then drizzle or ladle the cheese sauce over top.
12. Add toppings and sides
Sprinkle 1 cup shredded cheddar or Mexican blend cheese evenly over the sauced chiles so it melts slightly. Top each plate with about 1/3 cup pico de gallo per serving (total 1 cup for all servings if serving 3). Serve with ~2/3 cup Mexican rice and ~2/3 cup warmed refried beans per plate (from the listed 2 cups each, divide accordingly). Garnish with fresh cilantro leaves and serve lime wedges alongside.
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