Baked Chicken Chili Relleno Recipe (2024)

Posted on October 21, 2018 by Sheryl

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Baked Chicken Chili Relleno Recipe: Are you tired of the same old chicken recipes? Looking for a flavorful and unique twist on a classic dish? Look no further than this baked chicken chili relleno recipe. Combining the savory flavors of chicken, cheese, and traditional Mexican chilies, this dish is sure to become a staple in your weekly meal rotation. Get your taste buds ready for a mouthwatering experience as you learn the simple steps to creating this delicious dish. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is perfect for anyone looking to spice up their dinner routine.

How to Make Baked Chicken Chili Relleno

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BAKED CHICKEN CHILI RELLENO RECIPE INGREDIENTS LIST-full printable recipe below in recipe card

  • 6 medium boneless skinless chicken breasts
  • 1/3 cup cornmeal
  • 2 tablespoons taco seasoning mix
  • 1 large egg, beaten
  • 1 (4 ounce) can whole Hatch green chilies
  • 2 ounces Monterey jack cheese, cut into 6 strips or shredded
  • 2 tablespoons cilantro, chopped
  • 1/4 teaspoon crush red pepper
  • 8 ounces red bottled taco sauce
  • 2 ounces jack cheese, shredded
  • Optional: fresh cilantro, chopped

BAKED CHICKEN CHILI RELLENO RECIPE INSTRUCTIONS

  1. Preheat oven to 375°.
  2. Pound chicken to 1/8 inch thickness.
  3. Combine cornmeal and taco seasoning mix.
  4. Place egg in another bowl and beat.
  5. Cut chilies in half lengthwise making six pieces.
  6. For each roll, place half of a chili pepper onto a chicken breast. Then add a strip of cheese and sprinkle on some cilantro and crushed red peppers.
  7. Roll up and dip into egg, then into cornmeal.
  8. Place chicken seam down in a shallow baking dish.
  9. Bake uncovered for 25-30 minutes or until golden brown.
  10. Heat taco sauce sprinkle chicken with cheese and optional fresh cilantro.
  11. Serve with sauce.
  12. Store any leftover chicken in an airtight container in the refrigerator up to 4 days.

More Sauce Choices for the Chicken Chiles Rellenos

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Not a fan of store bought taco sauce? Below are a few other sauce options that can be easily found at the grocery store. CLICK HERE FOR HOMEMADE SALSA RECIPES→SALSA

  • SALSA VERDE
  • RED SALSA
  • PICO DE GALLO

How to Roast Hatch Chile Peppers

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This technique works for any chili peppers or bell peppers. In the summer the farmer’s market is a great place to find different types of peppers. Pasilla peppers, hatch peppers are a great find. The poblano pepper is what’s used in the traditional Mexican dish.

  • Heat grill to medium high. Place chiles directly on the grill. Cover with lid. Check and turn every few minutes. You’ll want to keep an eye on these. They can cook faster then you think. Cook until blistered or charred skin on both sides (about 10 minutes per side).
  • When the skin is blistered and cracked, place on a baking pan. Cover with plastic wrap, set the chiles sit on the counter until cool enough to handle. Peel the skin from the chile and take off the top.
  • TIP: I found it was easier to peel the pepper *BEFORE* removing the top.
  • Place in a freezer safe zip plastic bag and freeze. Can be frozen up to a year.

Traditional chile rellenos are fresh peppers, roasted, stuffed with cheese, dipped in a fluffy egg batter, and fried until golden brown. This Baked Chicken Chile Rellenos Recipe is on the lighter side. Not as much cheese and baked instead of fried. Plus the added bonus of more protein.

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BAKED CHICKEN CHILI RELLENO RECIPE FAQ’s

CAN I SUBSTITUTE PEPPER JACK CHEESE FOR THE MONTEREY JACK CHEESE?

Yes, Since pepper jack already has red pepper flakes you won’t need to add them separately.

ARE ANAHEIM PEPPERS A GOOD SUBSTITUTION FOR THE HATCH CHILES?

Yes, Anaheim chile is a mild, medium-sized, slightly sweet pepper often used in Mexican and Southwestern cuisines.

ARE LARGE POBLANOS A GOOD SUBSTITUTION FOR THE HATCH CHILES?

Yes, The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho. Stuffed fresh and roasted it is popular in chiles rellenos poblanos

CAN I BAKE THIS RELLENO RECIPE IN THE AIR FRYER?

Yes, Preheat the air fryer to 375°. Place the chicken chili relleno seam side down in the air fryer and let cook 6 minutes. Turn over and continue cooking an additional 6 minutes or until internal temperature reads 165°.

CAN I USE CREAM CHEESE INSTEAD OF JACK CHEESE?

Yes, Cream Cheese would be phenomenal in chicken chile rellenos! Replace the Monterey Jack Cheese with the same amount of cream cheese.

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Yield: Serves 6

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour 10 minutes

Struggle no more about what to serve your guests at your next Fiesta
party! This Baked Chicken Chili Relleno recipe is perfect!

Ingredients

  • 6 medium skinless, boneless chicken breasts
  • 1/3 cup cornmeal
  • 2 tablespoons taco seasoning mix
  • 1 large egg, beaten
  • 1 (4 ounce) can whole green chilies
  • 2 ounces Monterey jack cheese, cut into 6 strips or shredded
  • 2 tablespoons cilantro, chopped
  • 1/4 teaspoon crush red pepper
  • 8 ounces red bottled taco sauce
  • 2 ounces jack cheese, shredded
  • Optional: fresh cilantro, chopped

Instructions

  1. Preheat oven to 375°.
  2. Pound chicken to 1/8 inch thickness.
  3. Combine cornmeal and taco seasoning mix.
  4. Place egg in another bowl and beat.
  5. Cut chilies in half lengthwise making six pieces.
  6. For each roll, place half of a chili pepper onto a chicken breast. Then add a strip or pile of cheese and sprinkle on some cilantro and crushed red peppers.
  7. Roll up and dip into egg, then into cornmeal.
  8. Place chicken seam down in a shallow baking dish.
  9. Bake uncovered for 25-30 minutes.
  10. Heat taco sauce sprinkle chicken with cheese and fresh cilantro.
  11. Serve with sauce.

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FAQs

What is the difference between a chile relleno and chile poblano? ›

The big difference between a chile relleno and a chile poblano is that chile relleno is a recipe for a Mexican entrée and chile poblano is not a recipe, but simply a fresh poblano chile pepper, a large, relatively mild chile pepper with a deep green color.

How do you keep chili rellenos from falling apart? ›

If a pepper falls apart as you are stuffing it, do the best you can to squeeze the stuffing into a chile-shaped ball inside strips of chile. The batter will help the whole thing hold together. Batter : There are lots of ways to coat and fry chiles rellenos.

What is chile relleno batter made of? ›

The batter for chile relleno is the super easy part! It's just eggs (that have been separated), salt, and flour. Separate the egg yolk and egg whites. Whisk the egg yolks in a bowl with a pinch of salt.

Are chile rellenos healthy? ›

While the main ingredient here -- a chili pepper -- is healthy, this dish is anything but. That's because the pepper is stuffed with cheese, coated in batter, and deep-fried in oil. Then it's smothered in sauce and melted cheese. As if that's not enough, it's usually served with a side of rice and refried beans.

Is chile relleno authentic Mexican? ›

The chile relleno (Spanish pronunciation: [ˈtʃile reˈʝeno], literally "stuffed chile") is a dish in Mexican cuisine that originated in the city of Puebla. In 1858, it was described as a "green chile pepper stuffed with minced meat and coated with eggs".

Which is spicier jalapeño or poblano? ›

Additionally, poblanos have a milder heat level than jalapeños. Another way these peppers differ is in taste. Poblanos maintain an earthy and somewhat smoky essence, while jalapeños have a bit of a grassy, bright flavor.

What happens if you don't peel poblano peppers? ›

Do poblano peppers have to be peeled? Poblano chiles are a mild green chile typically used to prepare chiles rellenos, rajas con queso, and crema de poblano. They need to be roasted and peeled before cooking to remove the tough outer skin which is difficult to digest. Roasting also adds flavor.

What do you eat with chile rellenos? ›

This Authentic Chile Relleno Recipe takes you step-by-step on how to make this traditional Mexican dish of poblano peppers stuffed with cheese, dipped in egg batter and lightly fried. Serve with frijoles de olla, a crisp salad, and salsa ranchera—Ugh, so good!

How to blister poblano peppers in the oven? ›

Oven Method: turn broiler on and place an oven rack 6 inches from broiler. Place peppers on rimed baking sheet lined with parchment. Broil for 5 minutes or until peppers are blistered. Flip peppers and blister other side.

What is relleno sauce made of? ›

Pour in puréed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce the heat to medium-low and simmer, stirring often, until sauce is reduced by half and thickened, about 20 minutes.

How do you peel chiles for chile rellenos? ›

If you want intact chiles for Chiles en Nogada or Chiles Rellenos, don't cut off the stem and crown. Scrape off the charred skin,using a serrated knife. Then slit the chile down one side (not all the way through) and carefully cut out the knot of seeds attached to the stem.

Does chile relleno have a lot of carbs? ›

Chili (chile) relleno with cheese, fried (1 each - chili) contains 9.9g total carbs, 8.9g net carbs, 16.4g fat, 8.2g protein, and 217 calories.

Can diabetics eat chili rellenos? ›

Ingredients 2 large fresh poblano chile peppers, Anaheim chile peppers,* or green sweet peppers (8 ounces) 1 cup shredded reduced-fat Mexican-blend cheese (4 ounces) 1 -2 fresh jalapeno chile peppe…

What is the healthiest thing to order at a Mexican restaurant? ›

Mix and match healthy options like grilled meat (chicken, fish, shrimp), ceviche (raw seafood marinated in lemon or lime juice and other seasonings), black beans, brown rice, avocado salad, sautéed veggies, or tortilla soup.

Why is chile relleno special to its culture? ›

As with so much of Mexico's culture and history, Mexico's culinary tradition comes from mixture of indigenous customs and Spanish ones. The chile relleno, or stuffed chile, is no different. The chile relleno is a fusion of one of Mexico's native chiles along with European ingredients.

What is a dried poblano called in Mexico? ›

The poblano (Capsicum annuum) is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho ("wide").

Are poblano peppers hot or spicy? ›

Poblano peppers aren't exactly spicy. Well, they're no sweet bell pepper, but they are decidedly mild. If you're familiar with Scoville Heat Units, poblanos ring in at 1,500 SHU. Compared to your average 8,000 SHU jalapeño, poblanos don't have much heat at all.

Can you eat the skin of poblano peppers? ›

Do I have to peel poblano peppers? If you are eating them fresh, you don't need to peel the skin (although it is a little tough). Much like roasted red peppers, roasted poblano peppers have papery, unappetizing skins, so it's best to remove them.

Does chile relleno have meat? ›

In this authentic Mexican dish, smokey poblano peppers are stuffed with a ground beef mixture, then coated in an egg batter and fried. Chiles Rellenos (stuffed peppers) are an iconic and traditional Mexican recipe.

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