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    Home » Recipes » Chicken » Chicken Chile Rellenos

    Chicken Chile Rellenos

    Last Updated November 9, 2022. Originally Posted September 1, 2022 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Packed with flavor, Chicken Chile Rellenos are easy and delicious in every bite. Definitely one of my favorite weeknight dinners to make!
    Jump to Recipe Print Recipe
    Chicen chile relleno sitting on tomato salsa and topped with a cilantro leaf.

    This is a sponsored post in partnership with Mazola® Corn Oil.

    Chicen chile relleno sitting on tomato salsa and topped with a cilantro leaf.

    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!

    Ingredients

    The ingredients needed to make chicken chile rellenos labeled and sitting on a wooden surface.
    • 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.  
    • 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

    A brush brushing oil on a poblano pepper.
    • 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.   

    Two poblano peppers roasting on a grill.
    • 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. 

    A collage showing how to remove the seeds and veins from a roasted poblano pepper.
    • 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:

    A collage showing how to make the chicken 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.  

    A skillet with the chicken filling next to roasted poblano peppers.
    • 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. 

    Stuffed poblano peppers sitting in a white casserole dish.

    Frequently Asked Questions

    What is a chile relleno in English?

    “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”.

    Are relleno peppers hot?

    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. 

    A chicken chile relleno on a white plate next to a Mazola corn oil bottle.

    Sides:

    Arroz Mexicano

    Refried Beans

    Ensalada de Nopales

    Papas a la Mexicana

    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!

    Chicen chile relleno sitting on tomato salsa and topped with a cilantro leaf.

    Chicken Chile Rellenos

    Packed with flavor, Chicken Chile Rellenos are easy and delicious in every bite. Definitely one of my favorite weeknight dinners to make!
    5 from 41 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 285kcal
    Author: Maggie Unzueta

    Ingredients

    To Roast Poblanos:

    • 4 poblano peppers
    • 2 tsp Mazola® Corn Oil

    For the Filling:

    • 2 tbsp Mazola® Corn Oil
    • 1 lb ground chicken
    • 1/4 onion diced
    • 1 garlic clove finely minced
    • 1 tomato diced
    • 1 calabacita (Mexican squash) diced
    • 1 tsp salt
    • 1/2 tsp ground pepper
    • 1/2 tsp ground cumin
    • 1/4 tsp 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

    Serve with tomato salsa or salsa verde. 
    Some grocery stores will mislabel poblano peppers and call them pasilla or ancho peppers. 
    You can also make chile rellenos with hatch chiles or anaheim chiles. 
    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. 

    Nutrition

    Calories: 285kcal | Carbohydrates: 10g | Protein: 22g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 659mg | Potassium: 1023mg | Fiber: 3g | Sugar: 5g | Vitamin A: 801IU | Vitamin C: 109mg | Calcium: 38mg | Iron: 2mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Chicken, Healthy, Mexican, Recipes

    About Maggie Unzueta

    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.

    Reader Interactions

    Comments

    1. Beth

      September 1, 2022 at 8:54 am

      5 stars
      This is such an amazing take on stuffed peppers. I never thought of stuffing hot peppers before!

      Reply
      • Maggie Unzueta

        September 17, 2022 at 9:02 am

        So good. One of the best things ever!

        Reply
    2. Jess

      September 1, 2022 at 9:27 am

      5 stars
      Immediately obsessed with this recipe!

      Reply
      • Maggie Unzueta

        September 17, 2022 at 9:03 am

        My family is too! 🙂

        Reply
    3. Dana

      September 1, 2022 at 9:42 am

      5 stars
      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!

      Reply
      • Maggie Unzueta

        September 17, 2022 at 9:04 am

        Yes, so glad to hear this. Super flavorful. Thank you!

        Reply
    4. Dannii

      September 1, 2022 at 9:51 am

      5 stars
      These were delicious. So much flavour! I will definitely be making them again.

      Reply
      • Maggie Unzueta

        September 17, 2022 at 9:04 am

        Makes me happy to hear you liked them. Provecho!

        Reply
    5. Sarah James

      September 1, 2022 at 9:54 am

      5 stars
      Our family loved your Chicken Chile Rellenos, they were delicious and easy to make too. Thanks for sharing.

      Reply
      • Maggie Unzueta

        September 17, 2022 at 9:01 am

        Yay! So glad you enjoyed this recipe.

        Reply
    6. Christopher S Vogelmann

      September 9, 2022 at 9:21 am

      5 stars
      These are so delicious! I prefer them with poblanos that are not too spicy. But a little kick dies the trick.

      Reply
      • Maggie Unzueta

        September 13, 2022 at 10:45 am

        Me too. I prefer them with poblanos too.

        Reply

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