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    Home » Mexican Recipes » Baked Chile Rellenos with Salsa Chicken

    Baked Chile Rellenos with Salsa Chicken

    Published Dec 15, 2016 · Modified Feb 24, 2021 by Renee · 2 Comments · This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    An easy baked version of Mexican Chile Rellenos stuffed with Salsa Chicken, Greek Yogurt, and Cheese.

    Baked Chili Rellenos with Salsa Chicken

    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.

    Baked Chili Rellenos with Salsa Chicken, Yogurt, and Cheese

    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.

    Baked Chili Rellenos with Salsa Chicken and cheese.

    Try this easier version of Chili Rellenos for a healthy and delicious Mexican meal.

    As an Amazon Associate I earn from qualifying purchases.

    Be sure to tag me on IG @ThaiCaliente if you make any of my recipes and follow me on Pinterest to save them to your boards.
    Baked Chili Rellenos with Salsa Chicken

    Baked Chile Rellenos

    Renee
    An easy baked version of Mexican Chile Rellenos stuffed with Salsa Chicken, Greek Yogurt, and Cheese.
    Print Recipe Pin Recipe

    Ingredients
      

    • 4 Large Poblano Peppers
    • 2 cups Red 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 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 ½ cup of the shredded Mexican Cheese. You can add a little bit of salt and pepper to taste.
    • Carefully spoon about a ½ 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.

    Notes

    Recipe for Salsa Chicken can be found Here.

    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.

    Keyword Chile Rellenos, Salsa Chicken
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    Reader Interactions

    Comments

    1. Andrea says

      April 27, 2021 at 10:35 am

      Have you ever pre made this and cooked the following day? Do you think it would get extra soggy?

      Reply
      • Renee says

        April 29, 2021 at 1:36 pm

        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!

        Reply

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