Baked Chicken Chili Relleno is a delightful twist on the classic dish, featuring tender chicken wrapped inside roasted poblano peppers, all topped with melted cheese and baked to perfection. The smoky flavor of the peppers combined with the hearty, flavorful chicken filling makes this meal both comforting and satisfying.
I love making this when I want something a little special but still easy to put together. Baking the rellenos instead of frying them keeps things lighter and cleaner, plus it’s less messy, which I really appreciate on busy nights. The cheesy topping always gets everyone’s attention, and it’s a great way to make the chicken extra juicy and tender.
My favorite way to serve these is with a side of rice and a dollop of fresh salsa or guacamole. It’s a simple combo, but it really lets the flavors of the chili rellenos shine. Whenever I make this dish, it tends to disappear quickly at the table, which always makes me happy. It’s definitely one of those recipes I keep coming back to for a tasty meal everyone enjoys.
Key Ingredients & Substitutions
Poblano Peppers: These give the dish its signature smoky flavor and mild heat. If poblano peppers are hard to find, you can try using Anaheim peppers, which are similar but a bit milder. Just roast and peel them the same way.
Chicken: Shredded cooked chicken adds protein and heartiness. I like using leftover rotisserie chicken for convenience. For a lighter version, you can use shredded turkey or even a plant-based chicken alternative.
Cheese: Monterey Jack melts beautifully and adds a creamy texture, while cheddar gives a nice sharp flavor. Mozzarella can be swapped for Monterey Jack if needed. For a dairy-free option, try a vegan cheese that melts well.
Panko Breadcrumbs & Parmesan: The panko crumb topping adds great crunch and texture. If you don’t have panko, regular breadcrumbs work, but panko keeps the topping lighter. Parmesan adds a salty, nutty flavor but you can skip it or use a similar hard cheese.
How Do You Roast and Peel Poblanos Perfectly?
Getting the skins off your poblano peppers without tearing them is key. The skin can be bitter and tough, so removing it makes the peppers tastier and easier to eat.
- Place the peppers over a low flame or under the broiler. Turn them every minute until the skin is blackened and blistered on all sides.
- Immediately transfer the peppers to a bowl and cover tightly with plastic wrap. This steams the peppers and loosens the skin.
- After about 10 minutes, gently rub the skin off with your fingers or a paper towel. Be careful to keep the peppers whole so you can stuff them.
- Remember: don’t wash the peppers after peeling or you’ll lose flavor; just remove the skin and seeds carefully.
I’ve found this helps make the filling and baking steps much smoother with a tender pepper shell ready to hold all the tasty chicken and cheese inside.
Equipment You’ll Need
- Gas stove or broiler – I use it to char the peppers quickly for easy peeling.
- Bowl and plastic wrap – helps steam and loosen the skin off the peppers effortlessly.
- Knife and spoon – for cutting the peppers and removing seeds carefully.
- Medium skillet – perfect for sautéing onions and garlic without mess.
- Baking dish or sheet – to hold the stuffed peppers while they bake evenly.
- Mixing bowls – for preparing the chicken filling and breadcrumb topping.
- Pastry brush or spoon – to apply egg wash and sprinkle breadcrumb topping.
- Oven – for baking until bubbly and golden.
Flavor Variations & Add-Ins
Try swapping the chicken for cooked ground turkey, beef, or tofu for different protein options. Mix in some chopped fresh jalapeños or pickled chili slices for extra heat and flavor. You can also add corn, black beans, or diced tomatoes to the filling for added texture and taste.
Baked Chicken Chili Relleno
Ingredients You’ll Need:
- 4 large poblano peppers
- 2 cups cooked chicken breast, shredded
- 1 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded Monterey Jack cheese (or mozzarella)
- 1 cup shredded cheddar cheese
- ½ cup fresh cilantro, chopped
- ½ tsp ground cumin
- ½ tsp chili powder
- Salt and pepper, to taste
- 1 cup tomato sauce or salsa (for serving)
- 1 cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 egg, beaten
- Cooking spray or a bit of oil for greasing
How Much Time Will You Need?
About 10 minutes to prepare the peppers and filling, then 25 minutes for baking. Plan on around 45 minutes total, including roasting and peeling the peppers.
Step-by-Step Instructions:
1. Roast and Prepare the Poblanos
Preheat your oven to 375°F (190°C). Roast poblano peppers over a gas flame or under the broiler, turning occasionally until the skins blacken and blister, about 6-8 minutes. Place peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes. Carefully peel off the skins, keeping peppers whole. Cut a slit lengthwise and remove seeds and membranes.
2. Cook the Filling
Heat olive oil in a pan over medium heat. Sauté onions until translucent (3-4 minutes), then add garlic and cook one more minute. Stir in shredded chicken, cumin, chili powder, salt, and pepper. Cook 2-3 minutes until heated through. Remove from heat and mix in half the chopped cilantro.
3. Stuff and Prepare for Baking
Fill each pepper with the chicken mixture, making sure not to overstuff. Place stuffed peppers on a greased baking sheet or dish. Mix panko breadcrumbs and Parmesan cheese. Dip the top of each stuffed pepper lightly in beaten egg, then press breadcrumb mixture on top.
4. Add Cheese and Bake
Sprinkle Monterey Jack and cheddar cheeses over the peppers. Bake in the oven for 20-25 minutes until cheese is melted, golden, and breadcrumbs are crispy.
5. Serve and Enjoy
Plate warm tomato sauce or salsa, place the baked chicken chili rellenos on top, and garnish with the remaining cilantro. This dish pairs nicely with rice, beans, or a fresh salad.
Can I Use Frozen Chicken for the Filling?
Yes! Just make sure to fully thaw the chicken first, either overnight in the fridge or by submerging it in cold water in a sealed bag. Once thawed, shred and use as normal.
Can I Make This Recipe Ahead of Time?
Absolutely. Prepare the stuffed peppers and store them covered in the fridge for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if baking straight from chilled.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through to keep the cheese melty and delicious.
Can I Substitute the Panko Breadcrumbs?
Yes, regular breadcrumbs work fine though the topping may be less crispy. For a gluten-free version, try crushed gluten-free crackers or almond flour as an alternative crust topping.