Chiles Rellenos de Pollo Sobrante recipe

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Ingredients

1 tablespoon avocado oil, or as needed
11 small poblano peppers, halved lengthwise, stems and seeds removed
¾ pound cooked chicken, skinned and shredded
2 ounces shredded Parmesan cheese
2 ounces shredded sharp Cheddar cheese
½ cup Greek yogurt
1 egg
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon ground black pepper
½ teaspoon kosher salt
1 pinch smoked Spanish paprika, or to taste
½ small onion, sliced into half-rings

Nutrition Info

385.5 calories
carbohydrate: 8.1 g
cholesterol: 141.1 mg
fat: 22.7 g
fiber: 3.6 g
protein: 37.1 g
saturatedFat: 9.3 g
servingSize: -
sodium: 668.2 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with avocado oil.

  2. Arrange poblano peppers in the prepared baking dish.

  3. Combine chicken, Parmesan cheese, Cheddar cheese, yogurt, egg, oregano, cumin, black pepper, and salt in a mixing bowl. Spoon liberally into pepper halves. Sprinkle with paprika and add 1 or 2 onion slices on top of each pepper.

  4. Bake, uncovered, until bubbly and softened, about 30 minutes.

Recipe Yield

11 peppers

Recipe Note

This variation on chiles rellenos (stuffed chile peppers) uses leftover chicken as stuffing. We originally developed it with the carcass of a beer-can chicken (chicken given a barbecue rub and then roasted on a can of beer on a grill);another option would be a rotisserie chicken. We made this with poblano and Cajun bell peppers from our backyard garden;feel free to experiment with hotter peppers. Serve with a green vegetable and your salsa of choice.

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