Chile Rellenos Chicken
Transform your dinner table with this mouthwatering Chile Rellenos Chicken – a bold yet comforting dish that fuses the smoky flavors of roasted poblano peppers, creamy cheese, and tender chicken in one irresistible bite. Perfectly seasoned with a spice blend of cumin, paprika, and garlic, these chicken breasts are stuffed with a luscious mixture of Monterey Jack and cream cheese, paired with a roasted poblano pepper for an explosion of flavor. Finished with a quick sear and an oven bake until golden and juicy, this recipe is ideal for family dinners or impressing guests. Serve it with a squeeze of fresh lime and a sprinkle of cilantro to elevate this fusion of Mexican-inspired flair and hearty comfort food. Ready in just one hour, this easy and flavorful recipe is your next go-to for a delightful weeknight meal!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 whole poblano peppers
- 1 cup shredded Monterey Jack cheese
- 4 tablespoons cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons, chopped fresh cilantro
- 1 whole, juiced lime
Instructions
Preheat your oven to 375°F (190°C).
Place the poblano peppers on a baking sheet and roast them for 10-15 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven, place in a bowl, and cover with plastic wrap to steam for 10 minutes.
While the peppers are steaming, butterfly the chicken breasts by slicing them horizontally, carefully not cutting all the way through. Open each breast like a book and set aside.
In a small bowl, mix the shredded Monterey Jack cheese, cream cheese, garlic powder, onion powder, ground cumin, and chopped cilantro. Set aside.
Carefully peel the skins off the poblano peppers and remove the seeds. Slice each pepper into halves and set aside.
Place half of a roasted poblano pepper inside each butterflied chicken breast. Add a spoonful of the cheese mixture on top of the pepper, then close the chicken breasts and secure them with toothpicks if necessary.
In a small bowl, mix the paprika, salt, black pepper, and olive oil. Brush this mixture over both sides of the stuffed chicken breasts.
Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil and sear the stuffed chicken breasts for 3-4 minutes on each side, until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Remove from the oven, squeeze fresh lime juice over the chicken, and let rest for 5 minutes before serving.
Serve hot with a garnish of chopped cilantro and enjoy your Chile Rellenos Chicken!
Nutrition Facts
Calories |
2166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 3850 mg | 167% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 20.2 g | ||
| Protein | 253.5 g | 507% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1041 mg | 80% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3261 mg | 69% | |
*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.
