Chile Relleno Chicken

Chile Relleno Chicken 1

I need more Pinterest boards that are non-food related. Suggestions, please? Only about 0.1% of what I see on Pinterest isn’t food related. I need a little balance, I guess.

Outside of the few craft ideas I receive from the Pinterest boards I follow, I enjoy perusing food. Breastfeeding in the middle of the night…in the doctor’s office…in the car…you name it, leaves a lot of idle time and only one available hand. Perhaps only a free finger or two. My almost two-year-old phone has gotten a real workout since Shea was born as I bounce between all my favorite social media platforms.

Chile Relleno Chicken 2

Anyways.

During one otherwise uneventful breastfeeding session, I ran across a picture on Pinterest for Chile Relleno Chicken. Of course when I followed the link, it lead me…not to a recipe. Don’t you just hate that?

So, I got a little creative and ran with the fabulous concept. Chicken, poblanos, and cheese – easy enough and nothing not to love about that! I fell in love with Chile Rellenos in Cabo, recreated them in my cookbook, and continue to get creative with poblanos in cheese in this chicken dish.

Chile Relleno Chicken 3

One of the Pinterest boards I love most? No More Boring Boneless Skinless Chicken Breasts. Everyone should follow that board as chicken has no reason to be boring or bland. The possibilities are endless and chicken is a low-calorie, lean source of protein.

But the best part about this dish is that it can easily be made ahead of time. God bless nap time!

I was able to char the chiles, assemble, and roll the chicken to be baked at dinner. I threw together a rice dish and dinner was served.

Chile Relleno Chicken 4

5.0 from 2 reviews
Chile Relleno Chicken
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 (8 oz) chicken breasts
  • ¼ tsp salt and black pepper, to taste
  • 2 poblano peppers
  • ¾ cup Chihuahua cheese, shredded
  • olive oil spray
  • ¼ cup breadcrumbs
Instructions
  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper (if desired), and set aside.
  2. Over the flame of gas stove (or alternately, under the broiler in the oven), char the skins of the poblano peppers. Turn the peppers every 60 seconds until all sides are black and charred, about 3-5 minutes. Transfer peppers to a ziplock bag and seal; allow to sit for 5-10 minutes. Scrape the charred skins off the peppers and remove the stems. Slice peppers in half length-wise and remove membranes and seeds.
  3. Meanwhile, cut chicken breasts width-wise to create 4 thinner breasts; season with salt and pepper on both sides. Place ½ of each poblano on the chicken breasts and top with ¼th of the shredded cheese, roll and place chicken on the baking sheet, seam facing down.
  4. Mist chicken with olive oil, sprinkle with 1 tablespoon of breadcrumbs each, and mist again with olive oil. Bake chicken for 35 minutes or until cooked through. Serve hot.
Nutrition Information
Serving size: 1 rolled chicken chile relleno Calories: 220 Fat: 9.5 Carbohydrates: 7.0 Sugar: 0.5 Sodium: 443 Fiber: 1.0 Protein: 29.0 Cholesterol: 80

 I’m off to bed. 9:20pm. 😀

Be well,

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9 Comments

  1. November 11, 2014 / 8:55 am

    Ugh, I hate when a recipe doesn’t lead to the actual recipe. Depending on where it leads, you can flag it and Pinterest will remove it (which I often do) and then I use google search to find the original. Sometimes it belongs to a blog that is no longer operating, so I pin it with no url (under my food photography board) to use for inspiration the way you did here. I am sure this recipe is much better than the original anyway because it looks in-cred-i-ble!!!!

  2. November 11, 2014 / 12:46 pm

    Amazing idea! I love poblano peppers…usually I put them on my burgers with a little pepperjack, but I love the idea of stuffing them into a chicken breast! And YES! I hate it when a recipe looks too good to be true, and then of course, it doesn’t link to an actual recipe! Always a bummer 😉

  3. November 11, 2014 / 10:28 pm

    Nicole,
    This looks delicious! Everyone in my family loves chicken, so this would be a winner.

    When I was feeding my now two-year-old when she was a newborn, I survived by watching Netflix on my iPhone. I watched every single episode of Take Home Chef. It helped pass those long feeding session!

  4. Amanda
    November 12, 2014 / 11:24 am

    I’m making this ASAP! Thanks for the great recipe!

  5. November 12, 2014 / 2:33 pm

    You had me at poblano peppers! Yep, hate when a picture goes to something completely different than the picture, or to a flickr account!

  6. November 18, 2014 / 1:53 am

    I vote for a pinterest board on places you want to travel! A dream board of sorts:)

    Also, I TOTALLY hate when I’m looking on pinterest and a beautiful picture of something I MUST HAVE NOW leads to a dead end. I hear you.

    I also 100% hear you on this chile relleno chicken – it sounds so delicious!

  7. January 1, 2016 / 11:18 pm

    I made this soup and it was great! I’ve always liked chilis relleno, and this was definitely a credible soup version. Thanks

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