Baked Chicken Chili Relleno Recipe: Are you tired of the same old chicken recipes? Looking for a flavorful and unique twist on a classic dish? Look no further than this baked chicken chili relleno recipe. Combining the savory flavors of chicken, cheese, and traditional Mexican chilies, this dish is sure to become a staple in your weekly meal rotation. Get your taste buds ready for a mouthwatering experience as you learn the simple steps to creating this delicious dish. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is perfect for anyone looking to spice up their dinner routine.
How to Make Baked Chicken Chili Relleno
BAKED CHICKEN CHILI RELLENO RECIPE INGREDIENTS LIST-full printable recipe below in recipe card
- 6 medium boneless skinless chicken breasts
- 1/3 cup cornmeal
- 2 tablespoons taco seasoning mix
- 1 large egg, beaten
- 1 (4 ounce) can whole Hatch green chilies
- 2 ounces Monterey jack cheese, cut into 6 strips or shredded
- 2 tablespoons cilantro, chopped
- 1/4 teaspoon crush red pepper
- 8 ounces red bottled taco sauce
- 2 ounces jack cheese, shredded
- Optional: fresh cilantro, chopped
BAKED CHICKEN CHILI RELLENO RECIPE INSTRUCTIONS
- Preheat oven to 375°.
- Pound chicken to 1/8 inch thickness.
- Combine cornmeal and taco seasoning mix.
- Place egg in another bowl and beat.
- Cut chilies in half lengthwise making six pieces.
- For each roll, place half of a chili pepper onto a chicken breast. Then add a strip of cheese and sprinkle on some cilantro and crushed red peppers.
- Roll up and dip into egg, then into cornmeal.
- Place chicken seam down in a shallow baking dish.
- Bake uncovered for 25-30 minutes or until golden brown.
- Heat taco sauce sprinkle chicken with cheese and optional fresh cilantro.
- Serve with sauce.
- Store any leftover chicken in an airtight container in the refrigerator up to 4 days.
More Sauce Choices for the Chicken Chiles Rellenos
Not a fan of store bought taco sauce? Below are a few other sauce options that can be easily found at the grocery store. CLICK HERE FOR HOMEMADE SALSA RECIPES→SALSA
- SALSA VERDE
- RED SALSA
- PICO DE GALLO
How to Roast Hatch Chile Peppers
This technique works for any chili peppers or bell peppers. In the summer the farmer’s market is a great place to find different types of peppers. Pasilla peppers, hatch peppers are a great find. The poblano pepper is what’s used in the traditional Mexican dish.
- Heat grill to medium high. Place chiles directly on the grill. Cover with lid. Check and turn every few minutes. You’ll want to keep an eye on these. They can cook faster then you think. Cook until blistered or charred skin on both sides (about 10 minutes per side).
- When the skin is blistered and cracked, place on a baking pan. Cover with plastic wrap, set the chiles sit on the counter until cool enough to handle. Peel the skin from the chile and take off the top.
- TIP: I found it was easier to peel the pepper *BEFORE* removing the top.
- Place in a freezer safe zip plastic bag and freeze. Can be frozen up to a year.
Traditional chile rellenos are fresh peppers, roasted, stuffed with cheese, dipped in a fluffy egg batter, and fried until golden brown. This Baked Chicken Chile Rellenos Recipe is on the lighter side. Not as much cheese and baked instead of fried. Plus the added bonus of more protein.
BAKED CHICKEN CHILI RELLENO RECIPE FAQ’s
Yes, Since pepper jack already has red pepper flakes you won’t need to add them separately.
Yes, Anaheim chile is a mild, medium-sized, slightly sweet pepper often used in Mexican and Southwestern cuisines.
Yes, The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho. Stuffed fresh and roasted it is popular in chiles rellenos poblanos
Yes, Preheat the air fryer to 375°. Place the chicken chili relleno seam side down in the air fryer and let cook 6 minutes. Turn over and continue cooking an additional 6 minutes or until internal temperature reads 165°.
Yes, Cream Cheese would be phenomenal in chicken chile rellenos! Replace the Monterey Jack Cheese with the same amount of cream cheese.
Ingredients
- 6 medium skinless, boneless chicken breasts
- 1/3 cup cornmeal
- 2 tablespoons taco seasoning mix
- 1 large egg, beaten
- 1 (4 ounce) can whole green chilies
- 2 ounces Monterey jack cheese, cut into 6 strips or shredded
- 2 tablespoons cilantro, chopped
- 1/4 teaspoon crush red pepper
- 8 ounces red bottled taco sauce
- 2 ounces jack cheese, shredded
- Optional: fresh cilantro, chopped
Instructions
- Preheat oven to 375°.
- Pound chicken to 1/8 inch thickness.
- Combine cornmeal and taco seasoning mix.
- Place egg in another bowl and beat.
- Cut chilies in half lengthwise making six pieces.
- For each roll, place half of a chili pepper onto a chicken breast. Then add a strip or pile of cheese and sprinkle on some cilantro and crushed red peppers.
- Roll up and dip into egg, then into cornmeal.
- Place chicken seam down in a shallow baking dish.
- Bake uncovered for 25-30 minutes.
- Heat taco sauce sprinkle chicken with cheese and fresh cilantro.
- Serve with sauce.
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