Chicken Rellenos // So easy and delicious ❤️

If you love comforting, flavorful meals that feel special but are easy to make, this recipe is for you. These stuffed chicken rellenos are crispy on the outside, juicy on the inside, and filled with melty cheese and tender roasted peppers. They are inspired by classic chile rellenos but transformed into a hearty chicken dish the whole family will enjoy. This is the kind of recipe that looks impressive, tastes incredible, and still feels approachable even if you are new to cooking. Give it a try and let me know how you serve yours.

Ingredients

• 2 large boneless, skinless chicken breasts

• 4 roasted poblano or Anaheim pepper strips (fresh, frozen, or canned, drained well)

• 4–6 slices pepper jack or Monterey Jack cheese

• Salt, to taste

• Lemon pepper seasoning, to taste

• ½ cup all-purpose flour

• 2 large eggs, beaten

• 1 cup panko breadcrumbs

• Vegetable or canola oil, for frying

• Toothpicks (optional, for securing)

Instructions
Slice each chicken breast in half horizontally to create four thinner pieces. Place the chicken between plastic wrap and gently pound until each piece is about ¼ inch thick. This helps the chicken cook evenly and makes it easier to roll.

Season both sides of each piece with salt and lemon pepper. Lay one piece flat on a cutting board. Place a strip of roasted pepper and one or two slices of cheese near one end. Carefully fold in the sides and roll the chicken tightly. Secure with toothpicks if needed. Repeat with the remaining chicken.

Set up a breading station with flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third. Roll each stuffed chicken piece in flour, then dip into the egg, and finally coat well with breadcrumbs.

Heat about 1 to 1½ inches of oil in a skillet over medium heat. Once the oil is hot, carefully place the chicken rolls into the pan. Fry for about 5–6 minutes per side, turning gently, until golden brown and cooked through. Adjust the heat if they brown too quickly.

Transfer to a plate lined with paper towels to drain excess oil. Remove toothpicks before serving.

Notes or Tips

• You can use mozzarella, Oaxaca, or any cheese you love if you prefer a milder flavor.

• Roasted peppers can be prepared ahead and stored in the freezer for quick meals.

• Serve with Mexican white rice, a fresh salad, or your favorite salsa for extra flavor.

• If you prefer a lighter option, these can also be baked at 400°F (200°C) until golden and cooked through, turning once.

If you make this recipe, I would love to hear how it turned out. Share your thoughts, your favorite sides, or any twists you added. Cooking is always better when we inspire each other.