Baked Chicken Chili Relleno is a comforting and delicious twist on traditional chili rellenos, featuring tender chicken wrapped in roasted poblano peppers, topped with melty cheese, and baked to perfection. The smoky flavor of the peppers combined with the juicy chicken and gooey cheese makes every bite a tasty little celebration.
I love making this dish because it’s not only flavorful but also pretty simple to prepare. Roasting the peppers brings out their natural sweetness and adds a nice smokiness that pairs perfectly with the savory chicken. I usually use sharp cheddar or Monterey Jack cheese because it melts beautifully and adds a nice creamy contrast to the spicy pepper.
One of my favorite ways to serve Baked Chicken Chili Relleno is alongside some fluffy rice and a fresh salad – it makes for a great family dinner that feels special but doesn’t take all day to make. Plus, leftovers reheat really well, so it’s perfect for busy weeknights when you want something satisfying without too much fuss.
Key Ingredients & Substitutions
Poblano Peppers: These bring a mild heat and smokiness. They’re perfect because they’re sturdy enough to hold the filling. If you can’t find poblanos, Anaheim or pasilla peppers make good substitutes with similar flavor and size.
Chicken: I usually use rotisserie chicken to save time, but you can use leftover cooked chicken or cook chicken breasts yourself. Shredded chicken blends well with the spices and cheese, keeping the filling moist.
Cheese: Monterey Jack melts beautifully and has a mild flavor that balances the spices. Mixing in sharp cheddar adds a bit of tang and richness. If you want, you can swap for mozzarella or pepper jack for a little extra kick.
Spices: Cumin, chili powder, and smoked paprika add warmth and depth. Feel free to adjust the quantity or use your favorite chili seasoning mix according to your taste.
Sour Cream: Adds creaminess and a touch of tang to finish the dish. Greek yogurt can be a good swap if you want something lighter.
How Do You Perfectly Roast and Peel Poblano Peppers?
Roasting poblanos well is key for flavor and texture. Here’s how I do it:
- Place peppers directly on a gas burner or under a broiler.
- Turn them every few minutes until the skin is charred and blistered evenly (about 8-10 minutes).
- Put them into a bowl and cover tightly to steam for 10 minutes. This loosens the skin.
- Peel off the charred skin gently using your fingers or a paper towel. Avoid rinsing; you want to keep the smoky flavor.
- Cut a slit and remove the seeds and membranes carefully without tearing the pepper’s walls.
Taking your time here prevents soggy peppers and keeps their texture intact for stuffing and baking.
Equipment You’ll Need
- Gas stove or broiler – I recommend roasting the peppers directly over a gas flame or under your oven’s broiler for even charring and smoky flavor.
- Bowl and plastic wrap or a towel – for steaming the peppers after roasting, making peeling easier.
- Small skillet – for sautéing onions and spices; I like this to develop flavor before mixing with chicken.
- Mixing bowls – for combining the chicken filling and cheese.
- Baking dish – a 9×13-inch dish works well to hold all the peppers comfortably while baking.
- Sharp knife and spoon – for peeling peppers and stuffing with the chicken mixture.
Flavor Variations & Add-Ins
- Use turkey or cooked ground beef instead of chicken for a different protein twist that adds variety.
- Add roasted corn or black beans into the filling for extra texture and flavor.
- Sprinkle with queso fresco or crumbled feta on top before baking for a different cheesy finish.
- Mix in chopped jalapeños or a dash of hot sauce into the chicken filling if you like a spicier dish.
Baked Chicken Chili Relleno
Ingredients You’ll Need:
For the Peppers and Filling:
- 4 large poblano peppers
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 cup shredded Monterey Jack cheese (divided)
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1 medium tomato, diced (for garnish)
For Topping and Baking:
- 1/2 cup tomato sauce or enchilada sauce
- 1/3 cup sour cream, plus extra for drizzle
- Cooking spray or oil for baking dish
Time You’ll Need
This recipe takes about 15 minutes of preparation plus around 25 minutes to bake. Roasting and peeling the peppers may take another 15 minutes, so plan about 50 minutes total to make this tasty dish from start to finish.
Step-by-Step Instructions:
1. Roast and Prepare the Poblano Peppers:
Put your peppers directly over a gas flame or under the broiler, turning every few minutes until their skins are charred and blistered all over. Place them in a bowl and cover with plastic wrap or a clean towel to let them steam for 10 minutes. This makes peeling easier! Once cooled, carefully peel off the skin, keeping the peppers whole. Cut a slit down one side and gently remove seeds and membranes, ready for stuffing.
2. Make the Chicken Filling:
In a skillet, heat olive oil over medium heat and sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic, cumin, chili powder, smoked paprika, salt, and pepper, and cook another minute until fragrant. Stir in the shredded chicken and half the Monterey Jack cheese. Mix well and let the cheese melt slightly before removing from heat. Finish by stirring in the chopped cilantro for a fresh flavor boost.
3. Stuff and Bake the Peppers:
Fill each roasted poblano pepper evenly with the chicken mixture. Place them in a greased baking dish and spoon tomato or enchilada sauce around and lightly over the peppers. Combine the remaining Monterey Jack cheese with the sharp cheddar and sprinkle generously on top of each pepper. Bake in a preheated 375°F (190°C) oven for 20-25 minutes, until the cheese is melted and bubbly with a golden-brown finish.
4. Garnish and Serve:
Take the peppers out of the oven and drizzle with sour cream. Add diced tomatoes and extra fresh cilantro over the top for a fresh, colorful garnish. Serve these warm and enjoy them with rice, salad, or your favorite sides!
Can I Use Frozen Chicken for the Filling?
Yes! Just be sure to fully thaw the chicken before shredding and mixing into the filling. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker prep.
Can I Make Baked Chicken Chili Relleno Ahead of Time?
Absolutely! You can prepare the stuffed peppers and refrigerate them, covered, for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if baking from cold.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a little extra sour cream or sauce to keep them moist.
Can I Substitute the Poblano Peppers?
Yes! Anaheim or pasilla peppers are great alternatives that hold up well to roasting and stuffing. Keep in mind these may vary slightly in heat and flavor.