Baked Chiles Rellenos Recipe

Name: Baked Chiles Rellenos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large poblano chiles; Cooking spray; 2 1/2 cups thinly sliced zucchini; 1 teaspoon minced garlic; 1 teaspoon ground cumin, divided; 2 jalapeno peppers; 1 (14.5-ounce) can diced tomatoes, drained; 1 (8-ounce) can tomato sauce; 1 1/2 cups (6 ounces) preshredded part-skim mozzarella cheese; 1 cup shredded cooked chicken breast; 1/2 teaspoon salt

Servings: persons

5 large poblano chiles
Cooking spray
2 1/2 cups thinly sliced zucchini
1 teaspoon minced garlic
1 teaspoon ground cumin, divided
2 jalapeno peppers
1 (14.5-ounce) can diced tomatoes, drained
1 (8-ounce) can tomato sauce
1 1/2 cups (6 ounces) preshredded part-skim mozzarella cheese
1 cup shredded cooked chicken breast
1/2 teaspoon salt

1
Preheat broiler.
2
Place poblano peppers on a foil-lined baking sheet; broil 3 inches from heat for 8 minutes or until blackened and charred, turning after 6 minutes. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact.
3
Heat a medium saucepan over medium-high heat. Coat with cooking spray. Add zucchini and garlic; cook 4 minutes or until crisp-tender. Stir in 1/2 teaspoon cumin, jalapeno peppers, tomatoes, and tomato sauce; bring to a boil. Reduce heat, and simmer 15 minutes. Remove and discard jalapeno peppers.
4
Preheat oven to 350u00b0.
5
Combine remaining 1/2 teaspoon cumin, cheese, chicken, and salt in a medium bowl, tossing to combine. Spoon about 1/2 cup cheese mixture into each chile, and secure with a wooden pick. Place stuffed chiles in an 11 x 7-inch baking dish coated with cooking spray; pour tomato mixture over stuffed chiles. Cover; bake at 350u00b0 for 20 minutes. Uncover; bake an additional 10 minutes or until thoroughly heated.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 large poblano chiles, Cooking spray, 2 1/2 cups thinly sliced zucchini, 1 teaspoon minced garlic, and more.

Yes, Baked Chiles Rellenos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Chiles Rellenos

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