Servings
Font
Back
0 from 33 votes

Chicken Stuffed Hatch Chiles (Chiles Rellenos de Pollo)

These chiles are stuffed with a spicy mixture of chicken, corn kernels, and queso Oaxaca in a rich and flavorful cilantro cream sauce. Every bite is an explosion of Mexican flavors.

Prep Time
15 mins
Cook Time
15 mins
Total Time
53 mins
Servings: 6 to 12 servings
Calories: 397 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

Chicken Stuffed Hatch Chiles:
  • 12 hatch chile peppers or sub Anaheim or Poblano
  • 1 tablespoon olive oil
  • ¾ cup fresh or frozen corn kernels
  • 1 teaspoon chili powder
  • ¼ cup chicken broth
  • 1 ½ cups chopped cooked chicken
  • 2 cups shredded queso Oaxaca
  • 1 egg lightly beaten
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
Cilantro Cream Sauce:
  • ¼ cup butter
  • 1 tablespoon minced garlic 
  • 2 tablespoons all-purpose flour
  • 1 ¼ cups half-and-half
  • ½ cup chopped fresh cilantro
  • salt
  • black pepper

Instructions

Roasting Chili Peppers
    Cup of Yum
  1. Fire up a comal on the stovetop. Rinse the chiles and pierce each with a knife. Place them on the comal and let them roast evenly. You will have to keep an eye on them, making sure to turn them over until all sides are roasted. When done, the skins should be evenly blistered and mostly black.
  2. Place roasted chiles into a plastic bag and close the bag. Cover the plastic bag with a kitchen towel. The steam will help the blackened skin to separate. When cool, rub off the blackened skin, careful to keep the stem intact on the chiles.
  3. Using a small sharp knife, carefully slit chiles open along 1 side. Remove seeds, leaving stems attached. Set aside to fill later.
Stuffing Chili Peppers
  1. Preheat oven to 400 degrees F.
  2. In a medium saucepan heat oil over medium-high. Add corn; cook and stir 2 minutes. Add chili powder; cook and stir 1 minute.
  3. Add broth. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes. Remove from heat; cool 10 minutes. Stir in chicken, cheese, egg, salt, and black pepper.
  4. Spoon ¼ cup of the filling onto each chile pepper.
Cilantro Cream Sauce:
  1. In a small saucepan melt butter over medium. Add garlic and cook for 2 minutes, stirring occasionally.
  2. Add flour, stirring until smooth. Add half-and-half. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in cilantro. Season to taste with salt and pepper.
Assemble:
  1. Coat a rectangular baking dish with cooking spray.
  2. Pour Cilantro Cream Sauce in the prepared baking dish. Arrange peppers, filling sides up, in sauce.
  3. Bake, uncovered, about 20 minutes or until filling is heated through.

Notes

  • Learn how to roast chile peppers.
  • This dish is made with cooked chicken, try Oven Baked Chicken Breasts, Easy Poached Chicken, or use store-bought rotisserie chicken for a shortcut.
  • This dish is best served with a side of Cilantro Lime Rice and Frijoles.
  • Chicken can easily be substituted with shrimp for a Lent friendly alternative.

Nutrition Information

Calories 397kcal (20%) Carbohydrates 16g (5%) Protein 22g (44%) Fat 28g (43%) Saturated Fat 15g (75%) Cholesterol 124mg (41%) Sodium 907mg (38%) Potassium 267mg (8%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 980IU (20%) Vitamin C 13mg (14%) Calcium 297mg (30%) Iron 1mg (6%)

Nutrition Facts

Serving: 6to 12 servings

Amount Per Serving

Calories 397

% Daily Value*

Calories 397kcal 20%
Carbohydrates 16g 5%
Protein 22g 44%
Fat 28g 43%
Saturated Fat 15g 75%
Cholesterol 124mg 41%
Sodium 907mg 38%
Potassium 267mg 6%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 980IU 20%
Vitamin C 13mg 14%
Calcium 297mg 30%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.