Description
Discover how to make a delicious Baked Chicken Chili Relleno with this easy recipe. Learn the step-by-step process and enjoy a flavorful dish tonight!
Ingredients
- – 4 Large Poblano Peppers (4 pieces)
- – 2 cups Shredded Chicken (480 ml)
- – 1 cup Greek Yogurt (240 ml)
- – 1 cup Shredded Cheese Blend (240 ml) Divided
- – Red Salsa for Serving
Instructions
- If you have a gas stove, hold each Poblano directly over the flame until the skin is charred on all sides. If not, arrange all four Poblanos on a baking tray and place them under the broiler in your oven. Rotate them until every side is blistered. Be vigilant, as this process is quick. Once blistered, transfer the Poblanos to a large bowl, seal with plastic wrap, and let them steam for 5 minutes.
- Set your oven to preheat at 350°F. Move the Poblanos to a cutting board and peel off the outer skin. Gently cut a small opening along one side and remove the seeds.
- Combine the shredded chicken, Greek yogurt, and half of the shredded cheese in a bowl. Taste and adjust seasoning with salt and pepper if needed.
- Carefully fill each Poblano with about half a cup of the chicken mixture and arrange them in a baking dish. After filling all the peppers, sprinkle the remaining cheese on top.
- Bake the dish for 10 minutes, then switch the oven to broil. Broil until the cheese is a golden brown, approximately 2 minutes. Serve with additional salsa on top.
Notes
- Consider adding diced jalapeños or chili powder to the chicken mixture for a spicier kick before filling the Poblanos.
- Experiment with various shredded cheese blends like cheddar, Monterey Jack, or pepper jack to customize the dish’s flavor.
- For a vegetarian-friendly option, swap shredded chicken with cooked quinoa or black beans for a protein-packed alternative.
