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.
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 1/2 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
The recipe for Salsa Chicken can be found Here.Leftover chili rellenos can be stored in the refrigerator for up to 5 days. Re-heat in the microwave or oven.
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.