Chicken Rellenos
Indulge in the bold, smoky flavors of Chicken Rellenos, a mouthwatering dish that combines juicy, oven-baked chicken breasts with a rich, cheesy filling of sharp cheddar, Monterey Jack, and roasted poblano peppers. Infused with zesty lime juice and seasoned to perfection with cumin, chili powder, and garlic, each bite delivers a harmonious blend of spice and creaminess. This delectable recipe involves stuffing chicken pockets with the cheese-pepper mixture, searing for golden, crispy edges, and finishing in the oven for a tender, succulent result. Garnished with vibrant cilantro and extra poblano strips, it’s a feast for both the eyes and the taste buds—ideal for a flavorful weeknight dinner or a show-stopping centerpiece for gatherings. Perfectly balanced, easy to follow, and bursting with Tex-Mex flair, Chicken Rellenos is sure to impress friends and family alike!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup sharp cheddar cheese
- 1 cup Monterey Jack cheese
- 2 pieces roasted poblano peppers
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 tablespoons cilantro, chopped
- 8 pieces toothpicks
Instructions
Preheat your oven to 375°F (190°C).
Slice the roasted poblano peppers into thin strips and set them aside.
In a medium mixing bowl, combine the cheddar cheese, Monterey Jack cheese, garlic powder, chili powder, and half of the sliced poblano peppers. Mix well to create the filling.
Using a sharp knife, carefully create a pocket in each chicken breast by cutting a horizontal slit along the thickest part of the chicken. Be careful not to cut all the way through.
Stuff each chicken breast with the cheese and poblano mixture. Use toothpicks to secure the openings to prevent the filling from spilling out during cooking.
In a small bowl, mix the olive oil, lime juice, cumin, salt, and black pepper. Brush this mixture all over the chicken breasts.
Heat a large, oven-safe skillet over medium-high heat and sear the chicken breasts for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake the chicken for 20-25 minutes, or until the internal temperature of the chicken reads 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Garnish with the remaining poblano strips and chopped cilantro before serving. Remove toothpicks before plating and enjoy!
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 1021 mg | 44% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.2 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 624 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
