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1 April, 2014

Chicken Stuffed Chile Relleno

Posted in : All, Dinner on by : hdcook



I honestly don’t know why it has taken me this long to make Chile Relleno~it is because I was new to cooking and baking and all that~seeing chile relleno recipes a few years ago I would have said to my self “I can’t do that, it looks hard and complicated”~REALLY~that is what I would have said 4 years ago~NOW~“WHAT THE HECK-IF IT GOES WRONG-IT GOES WRONG-ORDER PIZZA”~The awesome thing about being a bit fearless in the kitchen~is that I can cook and make anything I want in the kitchen~that can also be a bad thing because it means that I have no filter when it comes to some of the things I cook and bake~Like my Double Stuffed Chocolate & Peanut butter Chip~Peanut Butter Cookie Bars (recipe will be posted tomorrow)  but these Chile Rellenos are super easy and I must say a quick fixed meal even, yes I will say that~Grill a couple of Poblano peppers on your bb-q grill on high~turning until blackened all over~Place on a bowl and seal with a plastic wrap for 10 minutes~discard skin, cut a slit in the middle and get rid of the seeds~easy right? Stuff cheese or what ever you want in the pepper, I chose to stuff it with grilled season chicken breast and with shredded Monterey pepperjack cheese and white cheddar cheese, it was delicious and mouth watering~I served it with my house guacamole and pico de gallo salsa~


See~LOOK AT IT~doesn’t that site makes your mouth water~seriously I’m looking at the picture and its making me want to make it again~for lunch for my self hahaha~its delicious and easy~just one tip though~watch your Peppers when your grilling them in the BB-Q Grill~haha.


Chicken Stuffed Chile Relleno

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4


  • 2 Large boneless skinless Chicken Breast Butter fly all the way through
  • 4 Large Poblano peppers
  • 1 Teaspoon chilli Powder
  • 1/2 Teaspoon cumin powder
  • 1/4 Teaspoon ground coriander
  • 1/8 Teaspoon ground chipotle chilli powder
  • 1/2 Teaspoon kosher salt
  • 1/2 Teaspoon ground black pepper
  • 1 Cup Moterey pepperjack cheese, grated
  • 1 Cup White Cheddar cheese, grated


  1. Preheat your Grill to high setting, Preheat oven to 400 degrees. In a small bowl combined all the spices, sprinkle the spice mixture to chicken breast evenly and liberally ( save a tiny portion of the spice mixture for when you dice up the chicken~add the rest to the diced up chicken breast)~ cook the chicken on the grill till its no longer raw and juices run clear, Let grilled chicken rest for 5 minutes~then diced into small chunks.
  2. Place poblanos on the the bb-q grill and gill poblanos till blackened and blistered all over (10-15 minutes) place on a bowl and cover with plastic wrap to steam for 10 minutes, cut a slit in the middle of the pepper, carefully remove skin and seeds of the peppers, place peppers on a baking sheet (enough to fit 4) and stuffed peppers with cheese, diced chicken breast and more cheese on top. Bake in 400 degree oven for 20 minutes or till cheese is melted and bubbly, serve with sides of your favorite guacamole or salsa.

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