Baked Chicken Chili Relleno is a delicious twist on the classic chili relleno, filled with tender chicken and bursting with flavor. Instead of frying, this version bakes the peppers until they’re perfectly soft and lightly browned, keeping things a little lighter and easier. The combination of cheesy, spicy, and savory notes makes every bite really satisfying.
I love making this dish when I want something hearty but not too heavy. The chicken filling blends so well with the mild heat of the peppers and the melted cheese on top adds that comforting touch I always look for. Plus, baking it means less mess and cleanup, which feels like a small win in the kitchen.
One of my favorite ways to serve baked chicken chili relleno is with a side of warm rice and a simple salad. It’s a great meal for sharing with friends or family, and it’s always a hit at the table. If you like a little extra spice, I usually add a drizzle of salsa or hot sauce right before serving—it kicks it up just enough without taking away from the creamy chicken and cheese filling.
Key Ingredients & Substitutions
Poblano Peppers: They give a mild heat and smoky flavor. If you want milder peppers, use large green bell peppers. For more heat, try Anaheim or even jalapeño (but be careful—jalapeños can get spicy fast!).
Cooked Chicken: Shredded rotisserie chicken is an easy shortcut here. You can also use grilled or baked chicken breasts, seasoned simply with salt and pepper.
Canned Diced Tomatoes: Drained helps keep the filling from getting too watery. You can swap in fresh diced tomatoes if they’re peeled and well-drained, or use fire-roasted canned tomatoes for extra smoky flavor.
Cheese: A mix of cheddar and Monterey Jack melts nicely and adds good flavor. You can use mozzarella, queso fresco, or even a Mexican cheese blend if you prefer. For a dairy-free option, try a plant-based cheese that melts well.
Tomato Sauce: This adds moisture and flavor to the baking dish. If you’re short on tomato sauce, use salsa roja or a smooth enchilada sauce for a different flavor twist.
How Do You Roast and Peel Poblano Peppers Without Losing Their Shape?
Roasting and peeling the peppers right is key to getting tender peppers with none of the tough skin. Here’s how I do it:
- Place peppers over an open flame (gas stove or grill) or under the broiler until the skin blisters and chars evenly, turning occasionally for about 5-7 minutes.
- Immediately transfer peppers to a covered bowl or a sealed plastic bag. Let them steam for about 10 minutes—this loosens the skin.
- Gently peel off the charred skin with your fingers or a paper towel—try not to rinse with water because it removes flavor and softens the pepper too much.
- Keep the stem intact to help hold the pepper’s shape when stuffing.
Taking your time with this step will give you soft, flavorful peppers that hold their shape and aren’t bitter from leftover char.
Equipment You’ll Need
- Broiler or open flame grill – I recommend this for charring the peppers quickly and evenly. It gives the peppers a smoky flavor.
- Bowl covered with plastic wrap or a paper bag – helps steam the peppers after roasting, making peeling easier.
- Sharp knife – to make a slit in each pepper and remove seeds carefully without tearing the flesh.
- Skillet or frying pan – for sautéing onions and garlic to build your flavorful filling.
- Baking dish – a 9×13-inch dish works well to hold the stuffed peppers and bake evenly.
- Cheese grater – to shred your favorite cheeses easily and quickly.
Flavor Variations & Add-Ins
- Swap cooked chicken for cooked turkey or beef for different protein flavors.
- Mix in chopped cooked bacon or pancetta for extra savory richness.
- Add a dash of hot sauce or cayenne pepper to spice up the filling if you like heat.
- Layer in sautéed mushrooms or zucchini for added veggies and texture.
Baked Chicken Chili Relleno Recipe
Ingredients You’ll Need:
For the Peppers and Filling:
- 6 large poblano peppers
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 1 cup canned diced tomatoes, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
For Baking and Topping:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup tomato sauce (for baking dish)
- Fresh cilantro, chopped (for garnish)
Time Needed:
This recipe takes about 15 minutes for prep, 10 minutes to steam the roasted peppers, and 20-25 minutes to bake. In total, you should allocate around 50-60 minutes from start to serving.
Step-by-Step Instructions:
1. Roast and Prepare Peppers:
Preheat your oven to 375°F (190°C). Roast the whole poblano peppers over an open flame or under your oven’s broiler until their skins are charred and blistered all over, turning them often to roast evenly. Once done, place the hot peppers into a covered bowl wrapped with plastic wrap or a paper bag. Let them steam for about 10 minutes – this helps loosen the skin for easy peeling.
2. Peel and Clean Peppers:
Carefully peel off the blackened skins from each pepper without rinsing under water to keep the flavor. Make a careful vertical slit down one side of each pepper and gently remove seeds and membranes, creating a pocket for the filling. Keep stems intact if possible to help them hold their shape.
3. Make the Chicken Filling:
Heat olive oil in a skillet over medium heat. Sauté the chopped onion until soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the shredded chicken, drained diced tomatoes, ground cumin, chili powder, paprika, salt, and pepper. Mix well and cook for 3-4 minutes to blend the flavors, then remove from heat.
4. Stuff the Peppers and Prepare for Baking:
Pour the tomato sauce evenly into the bottom of a baking dish. Carefully stuff each pepper with the chicken mixture, filling them generously but gently to avoid tearing.
Place the stuffed peppers in the baking dish. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly on top of each pepper.
5. Bake and Serve:
Bake the peppers uncovered for 20-25 minutes until the cheese on top melts, bubbles, and turns slightly golden.
Remove from the oven and sprinkle freshly chopped cilantro over the peppers for a fresh burst of flavor.
Serve warm with sides like rice, beans, or a fresh salad for a complete, comforting meal.
Can I Use Frozen Chicken for the Filling?
Yes, you can! Just make sure the chicken is fully thawed before shredding and adding to the filling. Thaw it overnight in the fridge or use the defrost function on your microwave for quicker thawing.
Can I Prepare the Peppers Ahead of Time?
Definitely! You can roast, peel, and seed the peppers a day in advance. Store them wrapped tightly in the fridge to keep them fresh. Assemble and bake the stuffed peppers when you’re ready to serve.
How Should I Store Leftovers?
Place any leftover stuffed peppers in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or microwave until warmed through. Avoid reheating at too high a temperature to keep the peppers from getting tough.
What Are Some Good Side Dishes to Serve?
This dish pairs well with Mexican rice, refried beans, or a simple green salad. For a lighter meal, you can serve it alongside roasted vegetables or a fresh avocado salad.