One of my favorite appetizers to get when we go out for Mexican food is chile rellenos. There’s something so satisfying about the combination of peppers and gooey cheese. Of course, the traditional chile rellenos are made with roasted poblano peppers stuffed with cheese and fried in a light batter. Who can resist the pull of a freshly fried chile? Well, sometimes it’s good to have a no-fry option.
Our Chile Rellenos Stuffed with Chicken recipe stays true to the spirit of this classic Mexican dish, but without the frying. And this recipe takes you beyond the appetizer stage and offers you the option of creating a main course with your poblano peppers. The seasoned chicken stuffing is just hearty enough that you can make these peppers a meal. Lunch, brunch, or dinner, these peppers are bound to be a hit. Be prepared for guests to ask for seconds.
This dish does require a little preparation. You’ll want to have your chicken already cooked. This is also a great way to make use of leftovers. And be sure to prepare the peppers and the filling on a cutting board that won’t absorb any flavors — it’s really hard to get the spicy flavor of jalapenos out of a wooden cutting board! I highly recommend glass for all your pepper preparation needs.
You can decide just how spicy you want to make this dish. You can use a shredded blend of cheeses, plain Monterey Jack cheese, or one of my favorites—Pepper Jack. That gives your chile rellenos a little extra flavor boost. If you prefer a different type of cheese, just make sure it’s one that melts well.
When picking your poblano peppers, look for the biggest, firmest peppers you can find. Bigger peppers will be easier to maneuver to scoop and then fill.Print
Chile Rellenos Stuffed with Chicken
Chile Rellenos Stuffed with Chicken make a great lunch or dinner. This recipe is delicious and simple to make, and it’s easy to make more if you have company coming for dinner!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 2
- Category: Entrées
- 1 cooked chicken breast, shredded
- 2 large poblano peppers
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded, trimmed, and chopped
- 1/4 red bell pepper, finely chopped
- 1/3 cup fresh chopped cilantro
- 1/2 a lemon, sliced (for garnish)
- 1/2 teaspoon ground cumin
- 1/4 cup cream cheese
- 1 teaspoon hot sauce, or to taste
- 4 ounces Monterey Jack cheese (use Pepper Jack for extra zing), grated
- 1/4 teaspoon salt and pepper
- Preheat broiler to 350 degrees F.
- Cut a slit in your poblano peppers and scoop out the seeds and ribs. You’re making a “boat” for the rest of the ingredients.
- Combine onion, garlic, jalapenos, red bell pepper, 1/4 cup of the cilantro, cumin, hot sauce, shredded chicken, and 3/4 of the cheese. Mix well. Add a little salt and pepper to taste.
- Spoon the filling into your poblano pepper “boats” and sprinkle the remaining cheese over the top of the chiles.
- Put the stuffed chiles in a baking dish; line with parchment paper for easy cleanup.
- Put the baking dish in the middle to lower part of the oven, away from the direct heat of the broiler.
- Bake until the chiles are tender and the cheese is brown and bubbly, about 30 to 40 minutes.
- Garnish with fresh chopped cilantro and lemon slices.
Have you made Chile Rellenos Stuffed with Chicken? Did you serve it for lunch or dinner? Please tell us how it turned out for you.