Pollo Poblano Recipe

Preheat broiler to high. Lightly coat poblanos with 2 tbs vegetable oil and line on a foil‑lined baking sheet.

Broil 6–8 inches from heat, turning every 3–4 minutes, until skins are charred and blistered on all sides (about 10–12 minutes).

Transfer chiles to a bowl and cover tightly with plastic wrap or place in a sealed plastic bag. Let steam 10 minutes to loosen skins. Peel off skins, then make a lengthwise slit down one side of each chile and carefully remove seeds and membranes, keeping the chile mostly intact. Sprinkle inside with 1/2 tsp salt. Set aside.

Bring a small pot of salted water to a simmer. Add chicken breasts and poach gently until cooked through, 12–15 minutes depending on thickness. Drain and cool slightly.

Shred the cooked chicken with two forks or chop finely. Set aside.

Heat 1 tbs oil in a skillet over medium heat. Add chopped onion and cook until soft and translucent, about 4 minutes. Add garlic and cook 30 seconds until fragrant.

Stir in cumin, coriander, chili powder, oregano, salt (1 tsp), and black pepper; cook 30 seconds to bloom the spices. Add tomato paste and cook 1 minute.

Add shredded chicken and 1/4 cup chicken broth; stir to combine and simmer 2–3 minutes until mixture is slightly saucy. Stir in chopped cilantro and lime juice. Taste and adjust seasoning. Remove from heat and let cool slightly so it’s easy to stuff.

Set up a breading station: one shallow bowl with 1 cup flour, one with beaten eggs mixed with 2 tbs milk, and one with 2 cups panko seasoned with 1/4 tsp salt.

Fill each prepared poblano gently with about 1/4 cup of the chicken filling (adjust so chiles are full but not bursting). Press the slit closed lightly; if needed, secure with a toothpick placed through the top stem area.

Dredge each stuffed chile in flour, shaking off excess, then dip in egg wash, then press into panko to coat thoroughly. For a thicker crust repeat egg and panko once more.

In a large skillet, heat about 1 cup vegetable oil over medium heat until it reaches 350°F (or until a breadcrumb sizzles on contact). Fry the breaded chiles in batches, 2–3 minutes per side, turning carefully, until golden brown and crisp. Transfer to a wire rack or paper towels to drain and keep warm in a 200°F oven if making ahead.

Heat the can of enchilada sauce in a small saucepan over low heat until warm; keep covered and on very low heat.

To make the cheese sauce: melt 2 tbs butter in a small saucepan over medium heat. Whisk in 2 tbs flour and cook 1 minute to form a roux.

Gradually whisk in 1 cup milk, scraping any roux from the pan, and cook until the mixture thickens slightly, 3–4 minutes.

Reduce heat to low and stir in 1 cup shredded cheese and 2 tbs cream cheese, stirring until smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm on very low heat, stirring occasionally so it stays smooth.

Place two fried stuffed poblanos on each serving plate (adjust portions if serving differently). Spoon 2–3 tbs warm enchilada sauce over each chile, then drizzle 2–3 tbs cheese sauce over the top.

Sprinkle about 1/4 cup shredded Monterey Jack cheese over each plate so it melts slightly from the hot sauces.

Top with about 2 tbs pico de gallo per chile and a sprinkle of chopped cilantro.

Serve each plate with approximately 1 cup Mexican rice and 1/2 cup warm refried beans on the side. Add a lime wedge for squeezing over the dish.

Garnish with extra cilantro and serve immediately while the chiles are crunchy and sauces are warm.