Baked Chicken Chili Relleno is a comforting dish that brings together tender chicken, mild chilies, and melty cheese all wrapped up in a warm, baked envelope. It’s like a cozy twist on classic stuffed peppers but with a delightful Mexican flavor that feels just right any night of the week.
I love making this when I want a meal that tastes special without needing hours in the kitchen. The combination of juicy chicken and creamy cheese inside the soft, baked chili peppers always makes my family smile. Pro tip: letting it bake until the cheese bubbles up a little on top really makes it extra delicious.
Serving it with a simple side of rice or a fresh salad turns this into a full, satisfying meal. I often find myself grabbing seconds because it’s just so good and filling. It’s one of those dishes I recommend when you want to impress but keep things easy and cozy at home.
Key Ingredients & Substitutions
Poblano Peppers: These peppers give the dish its mild heat and smoky flavor. If poblanos are hard to find, you can use anaheim peppers as a milder option or jalapeños if you want more spice.
Shredded Chicken: Using cooked chicken saves time. Rotisserie chicken works great here. For a vegetarian option, try substituting with cooked beans or sautéed mushrooms.
Cheese: Cheddar and Monterrey Jack blend nicely for meltiness and flavor. If you want a creamier texture, try adding some queso fresco or mozzarella. For dairy-free, use vegan cheese alternatives.
Tomato or Enchilada Sauce: This adds moisture and tang. Feel free to use store-bought sauce or homemade salsa for extra flavor.
How Do You Roast Poblano Peppers Perfectly Without Burning Them?
Roasting poblanos adds smoky flavor but can be tricky. Here’s a simple method:
- Hold each pepper with tongs over a gas flame or place under the broiler.
- Turn every few seconds until skins are evenly charred and blistered.
- Immediately place peppers in a bowl and cover with plastic wrap; the steam loosens skins.
- After 10 minutes, peel off skins gently to avoid tearing peppers.
- Make a lengthwise slit and remove seeds carefully, keeping the pepper intact for stuffing.
Patience here means tender, flavorful peppers without bitterness. It makes all the difference in this recipe!
Equipment You’ll Need
- Gas stove or broiler – for roasting peppers quickly and evenly.
- Tongs – to turn and handle hot peppers safely.
- Mixing bowls – to hold prepared chicken and cheese fillings.
- Baking dish – an 8×8-inch or similar to hold the peppers and sauce.
- Skillet – for sautéing onions and garlic.
- Knife and cutting board – for chopping and prepping ingredients.
- Grater – to shred cheese easily.
Flavor Variations & Add-Ins
- Add chopped cooked bacon or chorizo into the filling for extra smokiness and flavor.
- Sprinkle some queso fresco or a dollop of sour cream on top before serving for added creaminess.
- Mix in corn kernels or sautéed bell peppers for more veggies and sweetness.
- Switch the cheese to a spicy pepper jack for a kick of heat.
Baked Chicken Chili Relleno
Ingredients You’ll Need:
For the Peppers and Filling:
- 3 large poblano peppers
- 2 cups cooked chicken breast, shredded
- 1 cup shredded cheese (cheddar and Monterrey Jack mix works well)
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and pepper, to taste
- 1 tablespoon olive oil
For Baking:
- 1 cup tomato sauce or enchilada sauce
- Fresh cilantro and chopped green onions, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, including roasting and peeling the peppers, and about 25 minutes baking time. Plan for around 40 minutes total from start to finish—perfect for a hearty weeknight dinner!
Step-by-Step Instructions:
1. Roast and Prep the Poblano Peppers:
Preheat your oven to 375°F (190°C). Begin by roasting the poblano peppers over a gas flame or under your broiler. Turn them regularly until their skins are blackened and blistered. Then put the peppers in a bowl and cover tightly with plastic wrap—this steams them and makes peeling easier. After about 10 minutes, peel off their charred skins carefully so the peppers stay whole. Make a slit on one side of each pepper and gently remove the seeds without tearing the flesh.
2. Make the Chicken Filling:
Heat olive oil in a skillet over medium heat. Sauté the chopped onion and garlic until soft and fragrant, about 3–4 minutes. Add the shredded chicken along with cumin, chili powder, salt, and pepper. Stir everything well and cook for another 2 minutes so the flavors combine. Remove the skillet from heat and mix in half of the shredded cheese to make it nice and melty.
3. Stuff, Sauce, and Bake:
Spread ½ cup of your chosen tomato or enchilada sauce evenly in the bottom of a baking dish. Carefully stuff each poblano pepper with the chicken and cheese filling, then place them side by side in the baking dish. Pour the remaining sauce over the peppers, making sure they’re nicely coated. Sprinkle the rest of the shredded cheese on top.
Bake uncovered for 20–25 minutes until the cheese is bubbly and golden brown on top.
4. Garnish and Serve:
Remove the baked rellenos from the oven and garnish with freshly chopped cilantro and green onions. Serve hot alongside Mexican rice or a fresh salad for a filling and delicious meal.
Can I Use Frozen Chicken for the Filling?
Yes! Just make sure to fully thaw the chicken before shredding it. Thaw in the fridge overnight or use the defrost setting on your microwave. This helps keep the texture perfect in the filling.
What Can I Substitute for Poblano Peppers?
If you can’t find poblanos, anaheim peppers are a great mild alternative. For more heat, try jalapeños but adjust the filling to balance the spice. Roasting and peeling them the same way works well.
How Should I Store Leftovers?
Keep leftover stuffed peppers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warm, adding a splash of sauce if needed to keep them moist.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare and stuff the peppers, then cover and refrigerate for up to 24 hours before baking. This makes it perfect for prepping dinner ahead of time without losing any flavor.
