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!
Author:Bill Dugan
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:Serves 2
Category:Appetizers
Ingredients
Scale
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
Instructions
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.
