These chicken breasts that have been packed in an air fryer are so flavorful! They have a crust made of Parmesan and are stuffed with a delectable combination of prosciutto, bell pepper, spinach, and feta. You don’t need to use your oven because air fryers are excellent for cooking meat. Sliced into 1/2-inch pieces, these filled chicken breasts make a filling appetizer or go well with a straightforward green salad and some crusty bread.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- 6 fresh Anaheim chile peppers
- 1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
- 2 large eggs, separated
- 1 teaspoon baking powder
- ¾ cup all-purpose flour
- 1 cup vegetable shortening for frying
Instructions
- Preheat the oven broiler; set the oven rack about 6 inches below the heat source. Line a baking sheet with aluminum foil.
- Place peppers onto the prepared baking sheet and broil until skins are blackened and blistered, about 10 minutes. Use tongs to rotate peppers often to char all sides. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
- Remove skin from peppers, then cut a slit down the long side of each one to remove seeds and core. Rinse peppers inside and out and pat dry with paper towels. Stuff peppers with strips of cheese.
- Whisk egg yolks and baking powder in a bowl until combined. Beat egg whites with an electric mixer in a separate bowl until stiff peaks form. Gently fold beaten whites into the yolk mixture. Place flour into a separate shallow bowl.
- Melt vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip into the egg mixture to coat both sides. Gently lay coated peppers into the hot shortening. Fry peppers until lightly golden brown and cheese has melted, about 5 minutes per side.
- The nutrition data for this recipe includes the full amount of the flour for breading. The actual amount of the breading consumed will vary.
Nutrition Facts
| Calories | 263 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 1 g |
| Protein | 13 g |
| Saturated Fat | 8 g |
| Sodium | 357 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent, the batter is perfect!
This recipe was great. Everyone loved it. We recently ordered fresh Hatch Green Chilies, roasted them, peeled them, and froze them whole. So I used those. I just had to thaw them and pat them dry and then follow the recipe. I’m thinking I may try it with pablanos next time just for fun.
This is a fabulous and simple recipe, so delicious, I could eat this practically daily
I thought it was great. I’m just learning to do Mexican dishes. This is the 2 nd time I tried this recipe.
Really tasty. I browned ground beef and after frying the peppers (I used poblano), I topped with ground beef, salsa, sour cream and shredded Mexican cheese. So good!!
I used Poblano peppers and like another reviewer did not wash peppers in water. Flavor was excellent and I served themt with refried beans and Spanish rice.
Have been making them this way for years. Anaheims work fine. I use Tillamook Aged cheddar and drizzle with some yogurt sauce made by just mixing some plain yogurt with a bit of agave syrup. Top with my homemade cooked salsa. Got the idea for the yogurt drizzle at a small Mexican restaurant just outside of Yakima, WA many years ago.
We loved it. Wife said restaurant quality. I need to learn to keep the peppers from splitting in more than the one long cut. Excellent and will become a family favorite..
Super easy to make! My only tip (well from my aunt) is before you add the cheese or any other filling to the peppers, make sure they are completely dried.
Not sure the peppers are the best choice but they tasted good. Rather thin to keep closed while frying.
the pepper in the video was pasilla pepper, my personal fave easier to fill. and then I stuff them with shredded cheddar and chopper onions.
I wasn’t sure about using Anaheim Chili’s, but they were terrific here. I would say the peppers used in the video don’t look like Anaheim’s and it was difficult to keep the slender chili from opening up, but this was simple to make, delicious — it did make a rather large mess!
Simple but extremely impressed great taste
This is such an easy recipe to do and use. They are very delicious, and I use cheddar cheese and also cream cheese in mine and they’re delicious. This is our choice of cheese. Very big hit here in our home, with side dish very filling one to two.
I give it a five star even though I missed the charring the peppers. Lol. I didn’t have the correct cheese but I stuffed mine with meat mixture and some other melting cheese from Mexico and they were fine. I like the sauce from the restaurants but I don’t know what that is so I poured green enchilada sauce over them. Please don’t hate. We appreciated the easy recipe. Just have to find that cheese though. Thanks for sharing
Was a hit with refried beans (homemade of course) and tamales de elote. Muy Sabrosa!!!
This is the third time I have made this superb recipe! It is better than Chilie Rellenos from restaurants. Yum!
The Asadero Cheese was really hard to find going to Mexican specialty stores in my area. 🙁 It took the peppers 20 minutes under the broiler to become black and blistered, not 10. I think they cooked too long because then the peppers basically fell apart, opening to a flat piece and tore into pieces. I tried to wrap the pepper around the cheese the best I could. I thougt these lacked in flavor as well without any seasoning/spices. They were worth making once but will not make again. Thank you for the recipe!! 🙂
OUTSTANDING! This was so good! Easily as good as anything I’ve had before. I’ve only ever gotten to have chili rellenos at restaurants, being too hesitant to cook them at home. I haven’t gotten to have them in a very long time, I had to switch to a gluten free diet several years ago. I have finally found a gluten free flour that is ground extra fine. I used it in the rellenos for dinner. They turned out SO amazing! The raves kept rolling in. They turned out great. The flour was the only change I made. Give these a try!
They were good but mine were ugly STILL GOOD
Love it!