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.
Provided by StarSword C
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with avocado oil.
- 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 : Calories 385.5 calories, Carbohydrate 8.1 g, Cholesterol 141.1 mg, Fat 22.7 g, Fiber 3.6 g, Protein 37.1 g, SaturatedFat 9.3 g, Sodium 668.2 mg, Sugar 3.4 g
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