Chicken Chile Rellenos

A cheesy chicken mixture fills hot peppers in this savory baked dinner.

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4.0 by 10 people

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  • Makes: 6 servings
  • Prep: 45 mins
  • Bake: 22 mins to 27 mins 350°F

Chicken Chile Rellenos

Reviews (0)

4.0 by 10 people

Rate This!

Directions

  1. Preheat oven to 350 degree F. Lay each poblano pepper on its side and cut a lengthwise slice from one side, leaving the stem intact on the pepper. The pepper will now be boat shaped. Chop each slice of pepper which was just removed. Set aside. Remove seeds and membranes from each poblano pepper. In a large saucepan cook peppers, half at a time, in boiling water for 2 minutes. Drain well; set aside. For filling, combine chicken, 1/2 cup of the cheese, corn, cream cheese and 2 tablespoons cilantro. Spoon filling into poblano peppers and place in a greased 3-quart rectangular baking dish.
  2. For sauce, in a large skillet cook onion, the reserved chopped poblano pepper and garlic in hot oil over medium-low heat for 5 minutes or until tender, stirring occasionally. Stir in tomato sauce, cumin, coriander, salt, and ground red pepper. Cook and stir until bubbly. Spoon sauce over stuffed peppers in baking dish.
  3. Bake, covered, for 20 to 25 minutes or until heated through. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, 2 minutes more or until cheese is melted. Sprinkle with remaining 2 tablespoons cilantro before serving. Makes 6 servings.

From the Test Kitchen

*

Because chile peppers, such as poblanos, contain volatile oils that can burn your skin and eyes, wear plastic or rubber gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

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Reviews (1)

10 Ratings
1620 Days Ago
This recipe is wonderful!!! I roasted my peppers, peeled skins and left the seeds in vs. blanching as directed. I also used regular cream cheese and poached my chicken in a bouillon base that was 2 cubes knorr chipotle bouillon and 1 chicken bouillon cube. After the chicken was cooked I added to the tomato sauce mixture. Other than these small deviations, I made according to directions and the end result was very comparable to a dish made at a local texmex restaurant. Yummy!

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