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Chiles Rellenos de Pollo Sobrante

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"This variation on chiles rellenos (stuffed chile peppers) uses leftover chicken as stuffing. We originally developed it with the carcass of a beer-can chicken (chicken given a barbecue rub and then roasted on a can of beer on a grill); another option would be a rotisserie chicken. We made this with poblano and Cajun bell peppers from our backyard garden; feel free to experiment with hotter peppers. Serve with a green vegetable and your salsa of choice."
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Ingredients

50 m servings 386
Original recipe yields 4 servings (11 peppers)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with avocado oil.
  2. Arrange poblano peppers in the prepared baking dish.
  3. Combine chicken, Parmesan cheese, Cheddar cheese, yogurt, egg, oregano, cumin, black pepper, and salt in a mixing bowl. Spoon liberally into pepper halves. Sprinkle with paprika and add 1 or 2 onion slices on top of each pepper.
  4. Bake, uncovered, until bubbly and softened, about 30 minutes.

Nutrition Facts


Per Serving: 386 calories; 22.7 8.1 37.1 141 668 Full nutrition

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