Chicken and Pepper jack Chile Relleno

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While a traditional chile relleno recipe includes deep frying and crisping your chile to prefection this version gets baked and broiled for a delicious and lighter take. It tastes so fresh and delicious.

The key to making your task of stuffing your peppers as easy as possible is finding the biggest poblanos your store has, the bigger the better.

This recipe can be totally versatile and you can add or omit whatever veggies or ingredients you want. Also feel free to increase or decrease the spice level to your liking. That’s what makes cooking so fun, there is no right or wrong way to do things, just have fun and make sure to do plenty of taste tests along the way.

Poblano peppers are a fairly mild pepper by nature, seeding them is entirely up to you and encouraged if you want to minimize any extra spice. I often leave them in. You can, of course, reduce the amount of spice I the chile relleno mix by using less jalapeno or chili powder! Make it how you like it.

These store great in the fridge for up to 3 days. To reheat, cover in foil, and bake at 350 degrees Fahrenheit.

Chicken Pepperjack Chile Rellenos

5 from 1 vote

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Course Dinner

Cuisine Mexican

Equipment

• 1 baking dish

Ingredients

  

• 1 large chicken breast cooked and shredded
• 2 large poblano peppers
• 1/4 cup cream cheese
• 1/2 cup shredded pepper jack cheese separated
• 1/2 yellow onion diced
• 1 jalapeno finely diced
• 1/2 red pepper diced
• 1 clove garlic finely diced
• 1/4 cup cilantro chopped
• 1/2 tsp cumin
• 1/2 tsp chili powder
• salt and pepper to taste

Instructions

 

• Preheat your oven to broil mode on high. Cut a slit lengthwise in each poblano pepper, remove seeds if desired, and arrange in a baking dish. Broil in the oven until blistering, about 5 minutes but check frequently.
• In a large mixing bowl, mix shredded chicken, cream cheese, 1/4 cup of the shredded pepper jack, onion, jalapeno, garlic, red pepper, cilantro, cumin and chili powder. Add salt and pepper to taste.
• When the poblano peppers are efficiently blistered remove from the oven and stuff peppers to the brim.
• Preheat oven on Bake at 375 ℉
• Sprinkle the remaining pepper jack on top of the stuffed peppers and put in oven. Bake for 30-40 minutes, until cheese on top is bubbling.
• Remove from oven, garnish with cilantro and serve immediately. ENJOY

Keyword chile, fried chicken, relleno