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4 March, 2019

Chiles Rellenos

Posted in : Chicken, Keto, Main Dishes on by : Marisol Chancellor

It’s been a minute since my last blog! I’ve so busy lately, I have been doing mostly quick recipes for Instagram (@marisolcooks) But spring will be here soon and I’m looking forward to all the beautiful and colorful produce spring has to offer. I can’t wait for the Farmers market, strawberry picking, and I’m also planning on bringing my herb garden back to life. Well, it is freezing right now but here in crazy Texas weather, that can change overnight. Literally. Better be prepared. 

Today, I am sharing a recipe that is very close to my heart (and belly) Chiles Rellenos! I love Chiles Rellenos, so many great memories of me and my mom in the kitchen, also my sisters, my aunts, maybe a cousin or two. Yes! We would make chiles rellenos to feed my entire family so it did take an army to make them.  Every time my mom comes to visit I ask her to make some. We make the classic chiles rellenos, the ones I grew up eating; dredge in flour, dipped in beaten egg whites and dip fried. Yes, it’s a lot of work but so worth it! 

Anyway, this is not that recipe but… bear with me,  (did you see that coming?) because, this is my way to make them. It’s easier, lighter, and equally delicious. I stuff the peppers with chicken and cheese, then I let them simmer in a delicious and comforting tomato sauce and finish them with a big drizzle of Mexican cream. Sounds amazing right? it is! 

Start with 3 to 4 poblano peppers. I don’t have a gas stove so I went to my patio and chard the skin of the peppers on the side burner of my grill but if you do, crank the heat up and arrange the peppers on the open flame. You can also do it under the broiler. Place the peppers on a foil-lined baking sheet and move the oven rack to the highest position.  Flip the peppers over once or twice to evenly chard the skin. Most of the skin of the pepper should turn black. It happens fast so, keep an eye on them. 

After the peppers are done, transfer them to a small bowl and cover with cling wrap, make sure it is well sealed. This will make the peppers sweat and it will be easier to remove the skin. Let them rest for about 5 minutes. Meanwhile, prepare the tomato sauce. You can find the recipe for my Basic Tomato Sauce, here.

After five minutes, take the peppers out and start removing the skin. You can do it with your hands or you can do it using a spoon. If you feel the peppers are very soft, then it’s better doing it with your hand, if the pepper is too soft it could break easily. Remove as much of the skin as you can, It doesn’t have to perfect, just delicious.

Using a sharp knife, make a slit in the middle of the pepper. Carefully, remove all the seeds and discard. Set the peppers apart.

In a large skillet, heat up a teaspoon of oil and bring the tomato sauce to a gentle simmer.

In a small bowl combine 2 cups of cooked chicken (rotisserie works best), 1 cup shredded Monterrey Jack cheese and 1/4 cup fresh, chopped cilantro. Season with salt and pepper and mixed well.

Evenly divide the chicken mix and stuffed the peppers with it. 

Place the peppers in the simmering sauce and cover. Let them cook for about 5-8 minutes or until the cheese is melted. 

Spoon some of the sauce on top of the peppers while they’re cooking. 

You can drizzle some Mexican cream on top of the peppers and garnish with fresh cilantro in the same skillet, and bring it to the table like that, It will be a great family style presentation. 

Or you can serve them individually. Like this. Either way, beautiful to look at and absolutely delicious. Find the recipe below!

Chiles Rellenos

Category: Chicken, Keto, Main Dishes

Chiles Rellenos


  • 3-4 Poblano Peppers
  • 1 cup shredded Monterrey Jack Cheese
  • 2 cups of cooked chicken or rotisserie chicken
  • 1/4 cup cilantro chopped fresh cilantro (plus more for garnish)
  • 3 to 4 cups of Basic Tomato Sauce
  • Find the recipe here on my website.
  • 1 teaspoon oil
  • 1/3 cup Mexican cream to garnish (or sour cream)


  1. Turn your stove burner on high and arrange the peppers directly on the open flame. Turn the peppers around a few times to make sure the skin of the pepper burns evenly. You can also do this under the broiler, Just placed the peppers on a baking sheet lined with foil and place on the upper rack of your oven. Turn the peppers over to evenly chard the skin. It will take just a few minutes. Once the peppers are ready, place them in a bowl and sealed it with cling wrap, let them rest for five minutes.
  2. Take the peppers out and gently remove the skin of the peppers. You can do it with your hands or use the back of a spoon to scrape the skin off. Make a slit in the middle of the peppers, remove all the seeds, discard and set the peppers aside. In a large skillet, heat up a teaspoon of oil and add the tomato sauce. Bring it to a gently simmer.
  3. In a small bowl combined the chicken, cheese, cilantro and season with salt and pepper. Divide the mix into equal parts and stuff each pepper with it. Place the peppers in the sauce, cover and let it simmer for about 5 minutes or until the chicken is warm and the cheese is melted.
  4. Garnish with Mexican crema and fresh chopped cilantro if desired. Enjoy!



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