If you like to get as much food pre-done as possible before your guests arrive, this is the perfect recipe for you. You can make these chiles rellenos the day before and store them on a sheet tray lightly covered with plastic wrap. When your guests arrive, just remove the plastic and pop them in the oven. They are tasty and filling—a healthy, satisfying alternative to the traditional fried chiles rellenos. I serve these rellenos with black beans, salsa and guacamole.
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CHICKEN CHILES RELLENOS
8 chicken breast halves (or 4 whole breasts), bone in and skin on
Salt and pepper
10-12 fresh poblano chilis
1 small yellow onion, finely chopped
½ cup cilantro, roughly chopped
3-4 ears of corn, kernels removed
1½ cup good quality canned tomatillo sauce
4 cups grated cheese, mixture of cheddar, jack and cotija
- Preheat the oven to 400° F. Season chicken on both sides with salt and pepper. Roast chicken in oven for 45-50 minutes.
- While the chicken is roasting, roast and peel the poblano chilis. Cut a slit in each of the chilis and remove seeds. Set aside.
- Once the chicken is roasted, let it cool slightly and, using your hands, shred it into pieces. Place in a large mixing bowl.
- To the chicken, add the onion, cilantro, shaved corn, tomatillo sauce and 2½ cups of grated cheese, salt and pepper. Using a wooden spoon, or your hands, mix ingredients together. Taste and adjust seasoning by adding more salt or pepper, if necessary.
- Stuff the roasted chilis with the chicken mixture and top with remaining 1½ cups of grated cheese. Put finished chilis on a sheet tray. If you are doing this the day ahead cover tightly with plastic wrap and store in fridge.
- Bake at 350° F for 20-30 minutes, until the chilis are hot and the cheese on top has melted. If you made them the day ahead, allow more cooking time in the oven or take them out of the fridge and let them come to room temp, before putting them in the oven.