Chile Relleno de Tinga (Stuffed Poblano Peppers with Chicken Tinga)
Introduction
When it comes to comforting Mexican food, Chile Relleno de Tinga is a dish that brings warmth, flavor, and tradition to the table. This recipe combines roasted poblano peppers with a savory filling of chicken tinga—shredded chicken cooked in a smoky, slightly spicy tomato-chipotle sauce with tender potatoes. To take it to the next level, the chiles are served over a silky chipotle cream sauce, creating a perfect balance of smoky, creamy, and spicy flavors.
Whether you’re preparing a weeknight family dinner or hosting a special gathering, this dish is as beautiful to present as it is delicious to eat. Serve it with fluffy white rice and garnish with fresh parsley for a true taste of Mexico at home.
Why You’ll Love This Recipe
- 🌶️ Authentic Mexican flavor – Classic chicken tinga wrapped inside smoky roasted poblanos.
- 🥔 Hearty and filling – Potatoes and chicken make it a complete meal.
- 🥛 Creamy, smoky sauce – A luscious chipotle cream sauce adds richness and depth.
- 🍽️ Restaurant-style presentation – Elegant enough for guests but easy enough for home cooking.
- 👩🍳 Customizable – Adjust spice level, swap proteins, or make it vegetarian-friendly.
Ingredients (4 Servings)
For the Chiles
- 4 poblano peppers
For the Tinga Filling
- ½ onion
- 6 tomatoes
- 2 garlic cloves
- 2 chipotle peppers in adobo
- 2 allspice berries
- ½ cup chicken broth
- 1 tablespoon margarine (Primavera® or similar)
- 1 onion, thinly sliced
- 1 bay leaf
- 600 g (about 1 ⅓ lbs) shredded chicken
- 2 potatoes, diced and cooked
- Salt, to taste
- Black pepper, to taste
For the Creamy Chipotle Sauce
- 1 cup evaporated milk
- ½ cup sour cream
- 1 cup cream cheese
- 1 garlic clove
- 2 dried chipotle peppers, rehydrated
- 1 tablespoon margarine (Primavera® or similar)
- Salt and black pepper, to taste
For Serving
- Fresh parsley, for garnish
- Cooked rice, for serving
Step-by-Step Instructions
1. Prepare the Poblanos
- Heat a griddle (comal) over medium heat and roast the poblano peppers until the skins blister and char.
- Place the roasted peppers in a plastic bag, close, and let them sweat for about 15 minutes.
- Peel off the skins, carefully make a slit down one side, and remove the seeds and veins. Set aside.
2. Make the Tinga Filling
- In a blender, combine the ½ onion, tomatoes, garlic, chipotle peppers in adobo, allspice berries, and chicken broth. Blend until smooth.
- In a skillet, melt the margarine and sauté the sliced onion until translucent.
- Pour in the blended sauce, add the bay leaf, and simmer for 5 minutes.
- Stir in the shredded chicken and cooked potatoes. Season with salt and pepper. Let cook for 15 minutes.
- Fill the prepared poblano peppers with the chicken tinga mixture.
3. Make the Creamy Chipotle Sauce
- In a blender, combine the cream cheese, sour cream, evaporated milk, garlic, and rehydrated dried chipotle peppers. Blend until smooth.
- In a saucepan, melt the margarine, add the sauce, season with salt and pepper, and cook for 15 minutes, stirring occasionally until thickened.
4. Serve
- Spoon a layer of the creamy chipotle sauce on a serving plate.
- Place a stuffed chile on top, garnish with fresh parsley, and serve with rice.
Expert Tips & Variations
- 🔥 Adjust the heat – Add more chipotle for extra spice or reduce for a milder flavor.
- 🍗 Protein swap – Use shredded beef, pork, or turkey instead of chicken.
- 🥦 Vegetarian version – Replace chicken with sautéed mushrooms, zucchini, or beans.
- 🧀 Cheesy addition – Add shredded Oaxaca or mozzarella cheese to the tinga filling before stuffing.
- 🍚 Serving idea – Pair with Mexican red rice or black beans for a full meal.
Important Notes
- Be gentle when peeling poblanos to avoid tearing the peppers.
- Allow the sauce to simmer slowly to develop a creamy, smoky depth.
- This dish is best served warm, right after assembling.
Nutritional Information (per serving, approx.)
- Calories: 520 kcal
- Protein: 34 g
- Carbohydrates: 28 g
- Fat: 29 g
- Fiber: 6 g
- Sodium: 650 mg
(Values are approximate and depend on ingredient brands used.)
Frequently Asked Questions (FAQ)
What is chicken tinga?
Chicken tinga is a traditional Mexican dish made with shredded chicken cooked in a tomato, chipotle, and onion sauce. It’s smoky, slightly spicy, and perfect for tacos, tostadas, or stuffed chiles.
Can I make this ahead of time?
Yes! You can prepare the chicken tinga and creamy sauce a day in advance. Store separately, then stuff and reheat the chiles before serving.
How do I reduce the spice level?
Use fewer chipotles or substitute with roasted red peppers for a smoky flavor without the heat.
Can I freeze chile relleno de tinga?
The filling freezes well, but it’s best to roast and stuff fresh poblanos when you’re ready to serve for the best texture.