Chile Rellenos Stuffed Chicken
Take your dinner to the next level with this irresistible Chile Rellenos Stuffed Chicken recipe! Juicy chicken breasts are infused with bold Mexican-inspired spices, then generously stuffed with roasted poblano peppers and a melty blend of Monterey Jack and cheddar cheeses. Searing the chicken to golden perfection before finishing it in the oven ensures a moist and flavorful result, while the smoky, peppery aroma will have everyone at the table eagerly awaiting their plates. Perfectly balanced with optional salsa and fresh cilantro for garnish, this fusion twist on the classic Chile Rellenos makes for an unforgettable meal. Ideal for weeknights yet impressive enough for entertaining, this easy-to-follow recipe is your ticket to a restaurant-worthy dish right at home!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 medium Poblano peppers
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 8 pieces toothpicks or kitchen twine
- 0.5 cup salsa (optional, for serving)
- 2 tablespoons chopped cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Set the poblano peppers directly over a gas flame or under a broiler to char their skins until blackened on all sides. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Once cooled, remove the skins, slice them open, and discard the seeds and stems. Cut each pepper into halves.
In a mixing bowl, combine the Monterey Jack and cheddar cheeses. Set aside.
Lay the chicken breasts flat on a cutting board. Using a sharp knife, carefully slice each breast horizontally to create a pocket, being careful not to cut all the way through.
Season the inside and outside of each chicken breast with garlic powder, onion powder, smoked paprika, cumin, salt, and black pepper.
Stuff each chicken pocket with a half poblano pepper and a generous handful of the cheese mixture. Secure the opening with toothpicks or tie with kitchen twine to prevent the filling from spilling out.
In a large oven-safe skillet, heat the olive oil over medium heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and allow it to rest for 5 minutes before serving.
Optionally, top with salsa and garnish with chopped cilantro for added flavor.
Serve hot and enjoy your delicious Chile Rellenos Stuffed Chicken!
Nutrition Facts
Calories |
2369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.9 g | 158% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 5159 mg | 224% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 13.8 g | ||
| Protein | 277.1 g | 554% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1738 mg | 134% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2522 mg | 54% | |
*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.
