Baked Chicken Chili Relleno is a tasty twist on a classic favorite. It features roasted peppers stuffed with flavorful chicken and cheese, then baked until golden and bubbly. You get the perfect mix of spicy heat from the chili peppers and creamy, cheesy goodness inside, making every bite really satisfying.
I love making this dish when I want something cozy but not too heavy. The best part is how easy it is to put together, especially if you have some leftover chicken to use up. I usually add a bit of seasoning to the chicken filling to keep things exciting, and the melted cheese on top always wins over everyone at the table.
When I serve this, I like to pair it with a simple side salad or some warm tortillas. It’s a great dish for a weeknight dinner or even a casual get-together because it feels special without too much fuss. Plus, leftovers reheat beautifully, which makes me happy for the next day’s lunch!
Key Ingredients & Substitutions
Poblano Peppers: These give a mild heat and smoky flavor. If you want less spice, use bell peppers instead. Roasting them adds great depth to the dish.
Chicken: Cooked, shredded chicken works best. Rotisserie chicken is a great shortcut, and leftover cooked chicken is perfect to save time.
Cheese: Oaxaca or mozzarella melts beautifully and adds creaminess. Monterey Jack or mild cheddar could work as alternatives if needed.
Spinach: Fresh spinach adds color and a bit of earthiness. You could swap in kale or chard if you prefer a heartier green.
Tomato Sauce or Salsa: Choose a chunky salsa for extra flavor and texture, or a smooth tomato sauce to keep it simple. Adjust spice levels based on your taste.
How Do You Roast and Peel Poblano Peppers Easily?
Roasting skins off poblano peppers is key for tenderness and flavor but can be tricky. Here’s how I do it:
- Hold peppers over a gas flame or under the broiler, turning every few minutes until skin is blackened and blistered all over.
- Place them in a covered bowl or plastic wrap to steam for 10 minutes. This loosens the skin.
- Peel gently with your hands or a paper towel. The skin should come off easily without rinsing, which washes away flavor.
- Make a slit to remove seeds and membranes carefully so you keep the pepper intact for stuffing.
Taking these steps gives you tender, smoky peppers that hold their shape and add great flavor to your rellenos.
Equipment You’ll Need
- Baking dish – I like a 9×13-inch baking dish because it fits the peppers comfortably and cooks evenly.
- Chef’s knife – makes peeling and stuffing the peppers easier and more precise.
- Cutting board – provides a stable surface for cutting and prepping ingredients.
- Skillet or frying pan – used for sautéing the chicken, spinach, and onions, which brings out their flavor.
- Tongs or roasting tool – helps turn and handle the peppers easily during roasting.
- Foil or plastic wrap – covers the peppers while steaming to remove the skins, making peeling simpler.
Flavor Variations & Add-Ins
- Cheese: Try pepper jack or cheddar instead of Oaxaca for different flavor profiles or a bit more spice.
- Meat: Use cooked turkey or ground beef if you prefer other proteins.
- Vegetables: Add diced tomatoes or mushrooms to the filling for extra texture and flavor.
- Spices: Mix in a dash of chili powder or smoked paprika for a smoky, spicy boost.
Baked Chicken Chili Relleno
Ingredients You’ll Need:
- 4 large poblano peppers
- 2 cups cooked chicken breast, shredded
- 1 cup fresh spinach, chopped
- 1 cup shredded Oaxaca or mozzarella cheese (plus extra for topping)
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups tomato sauce or salsa
- 1 tablespoon olive oil
- Fresh cilantro for garnish (optional)
- Pico de gallo or fresh salsa for serving (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 10 minutes to roast and steam the peppers, and 25 minutes to bake. In total, expect around 50 minutes to make this tasty dish from start to finish.
Step-by-Step Instructions:
1. Roast and Prepare the Peppers
Preheat your oven to 375°F (190°C). Roast the poblano peppers by holding them over a gas flame or placing them under your broiler. Turn occasionally for about 8-10 minutes until the skin is charred and blistered all over.
Place the peppers in a bowl and cover with plastic wrap or a kitchen towel to steam for 10 minutes. This loosens the skin for easy peeling, so when cooled, peel off the charred skin carefully. Make a slit down one side of each pepper, remove seeds and membranes, and set them aside for filling.
2. Make the Chicken Filling
Heat olive oil in a skillet over medium heat. Sauté the onions and minced garlic for 3-4 minutes until soft and fragrant. Add the shredded cooked chicken, chopped spinach, cumin, smoked paprika, salt, and pepper. Stir and cook for another 3-4 minutes until the spinach wilts and the mixture is heated through. Remove from heat and mix in 1 cup of shredded cheese.
3. Stuff and Bake the Peppers
Spread half of the tomato sauce or salsa evenly in the bottom of a baking dish. Fill each poblano pepper with the chicken and cheese mixture, pressing gently to pack. Place the stuffed peppers seam side down in the dish.
Spoon the remaining tomato sauce over the peppers, then sprinkle additional shredded cheese on top. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.
4. Serve and Enjoy
Take the peppers out of the oven and garnish with fresh cilantro, if you like. Serve warm with pico de gallo or fresh salsa on the side. It goes great with rice or a fresh salad for a complete and comforting meal.
Can I Use Frozen Chicken for the Filling?
Yes! Just make sure the chicken is fully thawed before shredding and cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave for faster thawing.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can roast and peel the peppers, prepare the filling, and stuff the peppers a day in advance. Store them covered in the fridge and bake fresh when ready to serve.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in the oven at 350°F until heated through or microwave for a quicker option.
What Can I Substitute for Poblano Peppers?
If poblano peppers are hard to find or too spicy, use large green bell peppers for a milder taste. Keep in mind the flavor will be slightly different but still delicious.
