Chile Rellenos Chicken

Transform your dinner table with this mouthwatering Chile Rellenos Chicken – a bold yet comforting dish that fuses the smoky flavors of roasted poblano peppers, creamy cheese, and tender chicken in one irresistible bite. Perfectly seasoned with a spice blend of cumin, paprika, and garlic, these chicken breasts are stuffed with a luscious mixture of Monterey Jack and cream cheese, paired with a roasted poblano pepper for an explosion of flavor. Finished with a quick sear and an oven bake until golden and juicy, this recipe is ideal for family dinners or impressing guests. Serve it with a squeeze of fresh lime and a sprinkle of cilantro to elevate this fusion of Mexican-inspired flair and hearty comfort food. Ready in just one hour, this easy and flavorful recipe is your next go-to for a delightful weeknight meal!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 4 whole poblano peppers
• 1 cup shredded Monterey Jack cheese
• 4 tablespoons cream cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons, chopped fresh cilantro
• 1 whole, juiced lime

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Place the poblano peppers on a baking sheet and roast them for 10-15 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven, place in a bowl, and cover with plastic wrap to steam for 10 minutes.

Step 3

While the peppers are steaming, butterfly the chicken breasts by slicing them horizontally, carefully not cutting all the way through. Open each breast like a book and set aside.

Step 4

In a small bowl, mix the shredded Monterey Jack cheese, cream cheese, garlic powder, onion powder, ground cumin, and chopped cilantro. Set aside.

Step 5

Carefully peel the skins off the poblano peppers and remove the seeds. Slice each pepper into halves and set aside.

Step 6

Place half of a roasted poblano pepper inside each butterflied chicken breast. Add a spoonful of the cheese mixture on top of the pepper, then close the chicken breasts and secure them with toothpicks if necessary.

Step 7

In a small bowl, mix the paprika, salt, black pepper, and olive oil. Brush this mixture over both sides of the stuffed chicken breasts.

Step 8

Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil and sear the stuffed chicken breasts for 3-4 minutes on each side, until golden brown.

Step 9

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).

Step 10

Remove from the oven, squeeze fresh lime juice over the chicken, and let rest for 5 minutes before serving.

Step 11

Serve hot with a garnish of chopped cilantro and enjoy your Chile Rellenos Chicken!

Nutrition Facts

Serving size	(1364.8g)

Amount per serving	% Daily Value*
Calories	2165.7

Total Fat 108.3g	0%
Saturated Fat 43.9g	0%
Polyunsaturated Fat 3.6g
Cholesterol 752.2mg	0%
Sodium 3850.2mg	0%
Total Carbohydrate 44.0g	0%
Dietary Fiber 11.0g	0%
Total Sugars 20.2g
Protein 253.5g	0%

Vitamin D 31.0IU	0%
Calcium 1041.0mg	0%
Iron 12.3mg	0%
Potassium 3260.7mg	0%

*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.

Source of Calories

Fat: 45.0%

Protein: 46.8%

Carbs: 8.1%