An easy baked version of Mexican Chile Rellenos stuffed with Salsa Chicken, Greek Yogurt, and Cheese.
Baking the chili rellenos is a healthier spin on traditional chili rellenos and the salsa chicken adds extra protein to make it a protein packed meal. If you’ve had traditional chile rellenos then you know they are dipped in an egg batter and deep fried to a delicious golden, cheesy goodness. I love a traditional Chile Relleno, but since we’re trying to make swaps here and there to eat healthier, this recipe turned out just as good as the fried version. Actually I might even prefer this method better since it was less of a mess to clean up, and the salsa chicken made it more filling.
This recipe does require to make the Salsa Chicken first, either in the Instant Pot or crock pot. You could either make it in the morning, or the night before and have it for dinner, then use leftover Salsa Chicken for the Chile Rellenos. I used red salsa for this and the tomato flavored went perfect with the Chile Rellenos since these are typically served with a tomato sauce on top. These are pretty filling, so you don’t need much to accompany them, I also added some leftover salsa on top for more spice.
Try this easier version of Chili Rellenos for a healthy and delicious Mexican meal.
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Baked Chile Rellenos
- 4 Large Poblano Peppers
- 2 cups Red Salsa Chicken
- 1 cup Greek Yogurt
- 1 cup Shredded Mexican Cheese Blend Divided
- Red Salsa for Serving
- 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 of the oven. Turn over until each side becomes blistered. Immediate place in a brown paper bag and fold the top. Or you can put in a large bowl and cover tightly with saran wrap. Meanwhile have oven pre heated to 350.
- Let Poblanos steam for about 5 minutes in the bag, then remove and place on a cutting board. Most of the skin should be peeling off, remove all the skin from the Poblano. Carefully cut a small slit down the side and remove all the seeds.
- Mix in a bowl the Salsa Chicken, Greek Yogurt, and 1/2 cup of the shredded Mexican Cheese. You can add a little bit of salt and pepper to taste.
- Carefully spoon about a 1/2 cup of the mixture into each Poblano pepper then place in a baking dish. Once all the peppers are filled, use the remaining cheese and sprinkle on top.
- Bake uncovered for about 10 minutes, then turn the broiler on. Broil until cheese becomes a nice golden brown, about 2 minutes. Serve with extra salsa on top.