Pollo a la Poblana: Authentic Roasted Poblano Stuffed Chicken

In Mexico, we often call the city of Puebla the “Cradle of Mestizo Cuisine.” It is a place where the ancient indigenous ingredients of our land—the corn and the chiles—met the dairy and meats brought from Spain. This dish, Pollo a la Poblana, is a beautiful marriage of those two worlds. This roasted poblano stuffed chicken is elegant enough for a Sunday celebration but rooted in the daily rhythms of the Mexican kitchen, making it one of my favorite stuffed chicken breast recipes.

I remember the first time my abuela took me to the markets in Puebla. The air was thick with the scent of tatemado (tah-teh-MAH-doh)—the unmistakable aroma of peppers being kissed by open flames on the comal. She taught me that the poblano is not just an ingredient; it is the heart of the Pueblan kitchen. She would say, “Luna, a pepper only reveals its soul when it is blackened and sweated.”

The Art of the Tatemado: How to Char Poblano Peppers

The soul of this recipe lies in how you treat the poblano peppers. We use a technique called tatemado to learn how to char poblano peppers the traditional way. You must be patient and let the flame blister the skin until it is black and bubbling. This isn’t burning the pepper; it is transforming it. The heat breaks down the sugars and releases a smoky sweetness that no canned chile can ever replicate.

Once charred, we perform el sudado (the sweating). By placing the hot peppers in a bag or under a cloth, the steam separates the skin from the flesh.

Luna’s Golden Rule: Never, ever wash your roasted peppers under running water to remove the skin. My abuela would catch me doing this as a child and remind me that the water washes away the very oils that hold all the flavor. Use your fingers or a dry paper towel to wipe away the char; the little black flecks that remain are just “seasoning.”

The Soul of the Stuffing: Mexican Rajas Chicken

For the filling, we make rajas—strips of the roasted pepper. This Mexican rajas chicken pairs these with elote (eh-LOH-teh), or fresh corn. In Mexico, corn is our lifeblood, and its natural sweetness provides the perfect contrast to the earthy poblano.

To hold it all together, we use Oaxaca cheese (also known as quesillo). This is a stretched-curd cheese that we pull into long, thin strings, similar to the technique used in my other Pechugas Rellenas. It melts into a luxurious, elastic ribbon inside the chicken. When you cut into the breast, the combination of the melted cheese, the sweet corn, and the smoky chiles creates a bite that is pure comfort.

Tips for the Perfect Pollo a la Poblana

• The Butterfly Cut: When slicing your chicken, take your time. You want to create a pocket that is deep enough to hold the filling but not so thin that the meat tears during searing.
• The Crema Secret: Mexican crema is different from what you might find in a standard American grocery aisle. It is thicker, richer, and less acidic. If you cannot find it, look for crème fraîche. This ensures your sauce is velvety and stable, rather than thin or broken.
• Searing for Flavor: Don’t skip the pan-sear before the oven. That golden-brown crust (the Maillard reaction) adds a savory depth that balances the creamy sauce.

Whether you are cooking this for a special dinner or simply to explore authentic Pueblan recipes and the depths of Mexican heritage, remember that this dish tells a story. It is a story of patience, of fire, and of the rich traditions we pass down through Luna Martinez Mexican recipes. ¡Buen provecho!