Chiles Poblanos Rellenos de Pollo y Camarón (Stuffed Poblano Peppers with Chicken and Prawns)

Roasted poblano peppers stuffed with chicken, prawns and cheese, baked in a warm ranchera tomato sauce.

Made with Salsa ranchera and Shredded chicken (pollo deshebrado). Make a batch of the base first, then this takes minutes. Skip to the method

Time1 hr 5
LevelMedium
Costabout £2.58 a head
Oven220°C (200°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

423kcal
9.2gcarbs
4.7gof which sugars
21.3gfat
9.7gsaturates
47.5gprotein
2.8gfibre
2.7gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

300 mlsalsa ranchera
250 gshredded chicken
4large poblano chilliesor large green peppers
200 graw peeled king prawnschopped
150 gmozzarellagrated, or Oaxaca cheese
1white onionfinely chopped
2garlic clovescrushed
15 gfresh corianderchopped
1 tbspvegetable oil

Method

1
Heat the oven to 220°C (200°C fan). Roast the whole poblanos on a tray for 20 to 25 minutes, turning once, until the skins blister and blacken. Put in a bowl, cover with cling film and steam for 10 minutes.
25 min
2
Peel off the skins carefully. Cut a slit down one side and remove the seeds without tearing the pepper.
3
Fry the onion in the oil for 3 minutes, add the garlic and prawns and cook for 2 to 3 minutes until pink. Stir in the pollo deshebrado (see the base recipe) and the coriander. Season and cool slightly.
4 min
4
Mix in half the cheese. Fill each pepper and set in a baking dish.
5
Pour half the salsa ranchera (see the base recipe) around the peppers and scatter the remaining cheese on top.
6
Bake at 200°C (180°C fan) for 15 minutes until the cheese is bubbling and everything is hot. Warm the rest of the salsa and serve with the peppers.
15 min

Tips

Charring then steaming loosens the skins. Do not rinse the peppers in water, you will lose flavour.
If you cannot find poblanos, large green peppers work but are milder and thinner, so cook them 5 minutes less.
Use a spoon to fill rather than your fingers so the peppers do not tear.

Storing and freezing

Chill within 1 hour. Keeps up to 2 days. Reheat at 180C (160C fan, gas 4) for 20 minutes until steaming hot all the way through.

Questions

Are poblanos spicy?

Poblanos are mild, with just a gentle warmth that varies from pepper to pepper. Green peppers give no heat.

Why no egg batter?

Traditional chiles rellenos are coated in egg and fried. This baked version skips the batter so it is lighter and egg free.

Can I make them ahead?

Stuff the peppers a day ahead, chill covered and add the sauce and cheese just before baking, adding 5 minutes to the time.

More made with salsa ranchera

Breakfast

Guajolotas (Mexico City Tamal Sandwiches)

2 hr 30about £2.84 a head

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Main course

Pan de Cazón Campechano (Layered Tortillas with Fish, Black Beans and Habanero Tomato Sauce)

1 hr 10about £1.19 a head

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Main course

Chiles Poblanos Rellenos de Frijol (Baked Bean-Stuffed Poblanos)

1 hr 5about £0.84 a head

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Main course

Chiles Rellenos de Pastor (Baked Poblanos Stuffed with Pastor Pork)

1 hr 10about £1.52 a head

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See every dish made with salsa ranchera

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.