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Chicken Chile Rellenos will blow your taste buds away.
We are big fans of stuffed poblanos at my house.
Today, I’m bringing you another family favorite. Low carb, and so, so good!
Table of Contents
Ingredients
- Mazola® Corn Oil – You will need this twice. Once for roasting the poblanos and then again when cooking the filling.
- Ground Chicken – Or, use chicken breast diced into small pieces.
- Poblano Peppers – Look for poblanos that are even in shape so they can roast easily.
- Tomatoes – Roma, cherry, whatever tomato variety you like.
- Onion – White, yellow, or red. Any of those work well with this recipe.
- Garlic – swap out for 1 teaspoon of garlic powder.
- Salt
- Pepper
- Cumin
- Oregano
Vegetables like calabacitas, mushrooms, chopped broccoli, spinach, and more would make a great addition to the filling.
How to Roast Poblano Peppers
- Wash and pat dry the poblano peppers.
- Brush Mazola® Corn Oil all over the peppers.
The flatter the peppers, the better. That way, they will roast easily. If it’s an odd shaped pepper, it will be more difficult to roast. When it comes to roasting the peppers, I prefer to use Mazola® Corn Oil because it’s heart-healthy* and has a high smoke point of 450°F.
- Roast the peppers on all sides until the skins are charred.
How to Roast in the Oven:
Place under the broiler for 7 minutes.
Turn and broil for an additional 7 minutes.
- Once roasted, put them in a plastic bag or cover them with plastic wrap so they can steam.
- Remove the skins.
- Make a slit down the center and remove the seeds.
Some grocery stores will mislabel poblano peppers and call them pasilla or ancho peppers.
FYI, you can also make chile rellenos with hatch chiles or anaheim chiles.
How to Make the Filling:
**
- Heat the Mazola® Corn Oil.
- Add the chicken and season with the spices.
- Add the onion, garlic, tomato, and calabacitas (or whatever veggie you’re using).
- Cook for 2-3 minutes, or until squash is soft.
Mazola® Corn Oil is a heart-healthy* cooking oil that is perfect for this recipe, its neutral flavor allows for the dish’s flavors to shine.
- Using your best judgment, add the filling to the poblano.
Pro Tip:
I suggest making this recipe in stages. That is, one day, roast the poblano peppers. They can last up to 3 days in the fridge. Another day, make the filling. That way, it’ll make cooking faster.
Frequently Asked Questions
“Chile relleno” translated into English means “Stuffed Pepper.” Typically, poblano peppers are used, but you can stuff any pepper and call it a “chile relleno”.
Poblano peppers are more on the mild side. You can see where they fall on the Scoville Scale. Every now and then, you will find one that is super spicy.
Sides:
Serve the Chicken Chile Rellenos with basic tomato salsa or a simple green salad. Or, just as is. They are delicious! Provecho.
*See www.mazola.com for information about the relationship between corn oil and heart disease.
** Corn oil is a cholesterol-free food that contains 14g of total fat per serving.
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Did you make this recipe? Please rate the recipe below!
Chicken Chile Rellenos
Ingredients
To Roast Poblanos:
- 4 poblano peppers
- 2 teaspoon Mazola® Corn Oil
For the Filling:
- 2 tablespoon Mazola® Corn Oil
- 1 lb ground chicken
- ¼ onion diced
- 1 garlic clove finely minced
- 1 tomato diced
- 1 calabacita (Mexican squash) diced
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon ground cumin
- ¼ teaspoon ground oregano
Instructions
To Roast Poblanos:
- Brush the poblanos with oil.
- Roast 5 minutes on each side.
- Place in a plastic bag or under plastic wrap to steam. About 5 minutes.
- Peel the skin.
- Make a slit down the middle.
- Don’t go fully through the pepper.
- Remove the seeds.
- Repeat until done.
- Set aside.
For the Filling:
- Heat the oil.
- Add the chicken.
- Season with salt, pepper, cumin, and oregano.
- With your spatula, break up the chicken.
- Add the onion, garlic, tomato, and calabacita squash.
- Mix and cook for 2 minutes.
To Assemble:
- Fill the poblanos with the filling.
- Use your best judgment when adding the filling to the center of the peppers.
- Broil for 5 minutes.
Video
Notes
Nutrition
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.
These are so delicious! I prefer them with poblanos that are not too spicy. But a little kick dies the trick.
Me too. I prefer them with poblanos too.
Our family loved your Chicken Chile Rellenos, they were delicious and easy to make too. Thanks for sharing.
Yay! So glad you enjoyed this recipe.
These were delicious. So much flavour! I will definitely be making them again.
Makes me happy to hear you liked them. Provecho!
These are fantastic! Not only are they flavorful but the roasted poblanos are so aromatic. I just love that smell. Will be making these again and again!
Yes, so glad to hear this. Super flavorful. Thank you!
Immediately obsessed with this recipe!
My family is too! 🙂
This is such an amazing take on stuffed peppers. I never thought of stuffing hot peppers before!
So good. One of the best things ever!