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!
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Dinner
Cuisine: Mexican
Servings: 4
Calories: 285kcal
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
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.
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.
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