Chile Relleno de Tinga

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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

  1. Heat a griddle (comal) over medium heat and roast the poblano peppers until the skins blister and char.
  2. Place the roasted peppers in a plastic bag, close, and let them sweat for about 15 minutes.
  3. Peel off the skins, carefully make a slit down one side, and remove the seeds and veins. Set aside.

2. Make the Tinga Filling

  1. In a blender, combine the ½ onion, tomatoes, garlic, chipotle peppers in adobo, allspice berries, and chicken broth. Blend until smooth.
  2. In a skillet, melt the margarine and sauté the sliced onion until translucent.
  3. Pour in the blended sauce, add the bay leaf, and simmer for 5 minutes.
  4. Stir in the shredded chicken and cooked potatoes. Season with salt and pepper. Let cook for 15 minutes.
  5. Fill the prepared poblano peppers with the chicken tinga mixture.

3. Make the Creamy Chipotle Sauce

  1. In a blender, combine the cream cheese, sour cream, evaporated milk, garlic, and rehydrated dried chipotle peppers. Blend until smooth.
  2. 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

  1. Spoon a layer of the creamy chipotle sauce on a serving plate.
  2. 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.

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