Chicken and Huitlacoche Stuffed Chiles Recipe

Name: Chicken and Huitlacoche Stuffed Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 poblano chiles, roasted, peeled and seeded; 2 tablespoons vegetable oil; 1 medium white onion, peeled and diced; 2 large garlic cloves, peeled and minced; 1 large chicken breast, cooked, skinned, boned and shredded; 2 tablespoons epazote, finely chopped fresh (substitute cilantro); 210 g Huitlacoche, chopped (substitute portobello mushrooms); 2 tablespoons butter; 2 tablespoons flour; ½ teaspoon ground cumin; 1 cup milk; 8 ounces Mexican crema or 8 ounces heavy cream; 8 ounces cheese, manchego, gruyere, Monterrey Jack, grated (your choice)

Servings: persons

6 poblano chiles, roasted, peeled and seeded
2 tablespoons vegetable oil
1 medium white onion, peeled and diced
2 large garlic cloves, peeled and minced
1 large chicken breast, cooked, skinned, boned and shredded
2 tablespoons epazote, finely chopped fresh (substitute cilantro)
210 g Huitlacoche, chopped (substitute portobello mushrooms)
2 tablespoons butter
2 tablespoons flour
½ teaspoon ground cumin
1 cup milk
8 ounces Mexican crema or 8 ounces heavy cream
8 ounces cheese, manchego, gruyere, Monterrey Jack, grated (your choice)

1
Rinse the poblanos very well, pat them dry and set them aside while the filling is prepared.
2
Heat the oil in a large saucepan, saute the onion and garlic until transparent, add the chicken, epazote and huitlacoche and cook until the juice from the huitlacoche has evaporated.
3
Stuff the chiles and place them in a buttered baking dish.
4
In a medium skillet, melt the butter, add the flour and cumin and cook until golden.
5
Whisk in the milk gradually, over medium heat, making a white sauce.
6
Remove from heat, stir in the cream, and add salt and pepper to taste.
7
Pour the sauce over the chiles, top with the shredded cheese and bake, uncovered, at 350 degrees until the cheese is golden and bubbly.

731

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 poblano chiles, roasted, peeled and seeded, 2 tablespoons vegetable oil, 1 medium white onion, peeled and diced, 2 large garlic cloves, peeled and minced, and more.

Yes, Chicken and Huitlacoche Stuffed Chiles falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Huitlacoche Stuffed Chiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions