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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!
- 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 tsp of garlic powder.
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.
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.
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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Chicken Chile Rellenos
To Roast Poblanos:
- 4 poblano peppers
- 2 tsp Mazola® Corn Oil
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.
- Fill the poblanos with the filling.
- Use your best judgment when adding the filling to the center of the peppers.
- Broil for 5 minutes.