Chicken Stuffed Chile Rellenos – Planning a dinner for two? Stop right here, you found the perfect recipe! These chicken chile Rellenos are so easy to make and out-of-this-world delicious. With chicken, jalapeno, bell pepper, garlic, onion, cumin, cilantro, and plenty of cheese these chile Rellenos make a tasty dinner that will find its way into your meals rotation. If you’re cooking for a crowd, just double or triple the batch – so easy! Enjoy!
Table of Contents
Photo credit: © Eatwell101.com
Ingredients list for the Chicken Stuffed Chile Rellenos
- 1 cooked chicken breast, shredded or chopped (we used rotisserie chicken)
- 2 large poblano chiles or green bell peppers
- 1/2 medium onion, finely chopped
- 1 clove garlic, finely chopped
- 1 jalapeño, seeded and chopped
- 1/4 red bell pepper, finely chopped
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/4 cup Cream cheese or Mayonnaise
- 1 teaspoon hot sauce, or to taste
- 4 oz. Pepper Jack or Monterey Jack cheese, coarsely grated
- 1/4 teaspoon salt and freshly ground black pepper
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the chicken stuffed chile Rellenos: Set up your oven in broil mode and preheat to medium. Cut poblano chiles in half lengthwise to make a “boat” for the filling and scrape out seeds.
2. In a large mixing bowl, add onion, garlic, jalapeños, red bell pepper, cilantro, and cumin, hot sauce, shredded chicken, and 3/4 of the cheese. Add a bit of salt and pepper to taste. Spoon the filling into the hollowed chiles and sprinkle with the remaining cheese. Arrange the chiles in a baking dish.
3. Put the baking dish with the chiles in the oven away from the direct heat – medium or bottom rack. Bake until the chiles are tender and cheese is browned and bubbling, count about 30 to 40 minutes depending on the size of your chiles.
4. Remove the chicken stuffed chile Rellenos from the oven and serve immediately, garnished with fresh chopped cilantro and lemon slices. Enjoy! ❤️
Photo credit: © Eatwell101.com
Tips for the chicken stuffed chile Rellenos recipe
- Try to get the largest poblano peppers you can find. You’ll stuff the peppers with a lot of filling and you won’t have any leftovers!
- Feel free to mix in some other ingredients to the filling. Some good substitutions for shredded chicken would be pork carnitas, ground beef, or shredded turkey.
- If you don’t like the skin of chile, broil the chiles in the oven for a couple of minutes before you stuff them, then wrap in foil or put in an air-tight container to trap the remaining steam. You’ll just have to peel off the skin with a knife.
How and how long to keep the chicken chile Rellenos leftovers?
These chicken chile Rellenos keep for 2 days covered in the refrigerator. To reheat, put in the oven at 350–400ºF (180-200ºC), covered with foil.
More roasted pepper recipes you might like
Photo credit: © Eatwell101.com
Leave a Reply
HP
2024-10-05 19:35:47
Wow, these were spectacular! Perfect heat level (dislike meals without some heat)
Patricia
2023-03-01 18:12:48
Yummmmm! Easy! Thank you!
CheriAnn
2022-01-25 21:50:44
Made this tonight, excellent! Didn't have bell peppers (didn't miss 'em). I served it on top of h/m hot sauce with h/m rice,beans & avocado slices. My honey said it was the best chile rellenos he's had and already requested it on the menu. I followed the recipe and cooked it a tad longer and came out as pictured. We truly enjoyed!😋
Amy
2022-01-13 18:16:18
Love this recipe! We used low fat cream cheese and after cutting the peppers length wise I cooked them for about 10 minutes so they were easier to stuff. But it was so tasty!
