Baked Chili Rellenos are a healthier version of fried chili rellenos. The poblanos are stuffed with shredded chicken, yogurt, and cheese for a low-carb but filling meal.
These baked chili rellenos are packed with protein from the shredded chicken, Greek Yogurt, and Cheese. They make a filling meal on their own, or serve with Rice, Beans, or Nopales.
Traditional chile rellenos are dipped in an egg batter and deep fried until a nice crispy crust forms. It's such a classic dish and so comforting.
However, they are more time consuming to make and if you want something healthier, this baked version is really good too!
Ingredients:
Here's what you'll need to make baked chili rellenos. I'm using shredded chicken as my filling, but you also do carne asada, shrimp, or just cheese.
- Poblano Peppers
- Shredded Chicken
- Greek Yogurt
- Shredded Cheese
- Salsa
I'm using my easy Salsa Chicken as the filling. This chicken can be made in the Instant Pot or crock pot. You can also make it in the morning, or the night before to save time.
Preparing the Poblanos
Poblanos have a tough outer skin that's difficult to eat and needs to be removed. Roasting them till they become blistered on the outside makes this process easier.
Place Poblanos in a baking dish, use the same one that you will be baking them in, and place under the broiler until the skin becomes blistered on all side.
Place the blistered poblanos in a large bowl and cover tightly with plastic wrap for 5 minutes. This allows the pepper to steam and makes it easier to remove the outer thin layer of the skin.
Cut a small slit on down the poblano and remove all the seeds. Now the peppers are ready to be stuffed.
Baking the Chili Rellenos
Combine the shredded salsa chicken, yogurt, and half of the cheese together. Spoon a quarter of the mixture into each poblano and place the pepper seam side down in the casserole dish.
Top with more cheese and bake for 10 minutes, then turn on the broiler for a couple minutes to get the cheese nice and golden.
Top with some extra salsa or chile de arbol salsa for spice.
Leftover chili rellenos can be stored in the refrigerator for up to 5 days. Re-heat in the microwave or oven.
Try them with these Recipes:
Baked Chile Rellenos
Equipment
- Oven
Ingredients
- 4 Large Poblano Peppers
- 2 cups Shredded Salsa Chicken
- 1 cup Greek Yogurt
- 1 cup Shredded Mexican Cheese Blend Divided
- Red Salsa for Serving
Instructions
- If you have a gas burner, then hold the Poblano over the open flame until it becomes blistered on all sides. If you don't have a gas burner, place all 4 Poblanos on a baking sheet and place under the broiler in the oven. Turn over until each side becomes blistered. Keep an eye on them because this only takes a few minutes.Place the blistered poblanos in a large bowl and cover tightly with plastic wrap for 5 minutes.
- Preheat oven to 350° F.Remove poblanos and place on a cutting board. Remove the outer skin from each poblano. Carefully cut a small slit down the side and remove all the seeds.
- In a bowl, mix the cooked Salsa Chicken, Greek Yogurt, and ½ cup of shredded Mexican Cheese. Taste to see if any salt or pepper is needed.
- Carefully spoon about a ½ cup of the mixture into each Poblano pepper then place in a casserole dish. Once all the peppers are filled, use the remaining cheese and sprinkle on top.
- Bake for 10 minutes, then turn the broiler on. Broil until the cheese becomes a nice golden brown, about 2 minutes. Serve with extra salsa on top.
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Andrea says
Have you ever pre made this and cooked the following day? Do you think it would get extra soggy?
Renee says
Hi Andrea! I've had leftovers the next day and they reheated well. Or you can fill the poblanos the day before and bake them with the cheese the next day. Let me know how it goes!