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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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
Yield:
11 peppers
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with avocado oil.

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  • Arrange poblano peppers in the prepared baking dish.

  • 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.

  • Bake, uncovered, until bubbly and softened, about 30 minutes.

Nutrition Facts

386 calories; protein 37.1g 74% DV; carbohydrates 8.1g 3% DV; fat 22.7g 35% DV; cholesterol 141.1mg 47% DV; sodium 668.2mg 27% DV. Full Nutrition