Chicken and Cheese Stuffed Chiles / Chiles Rellenos de Pollo

Sometimes we need a little inspiration to liven up leftovers. My dad came up with this recipe for that very reason. Whether starting with leftovers or from scratch, we’re sure you’ll enjoy this dish. This is also an egg-free version of chiles rellenos.


  • 1 Boneless Chicken Breast (you can also substitute beef or pork, or you might opt to omit the meat completely for a vegetarian dish)
  • 4 to 6 Anaheim or Poblano Chiles, depending on the size of your casserole dish
  • 1/2 Red Onion
  • 1 & 1/2 to  2 Cups Steamed or Red Rice
  • 2 to 3 Cups Blend of Shredded Cheeses (like Manchego, Cheddar, and Monterey Jack)
  • Mild Red Salsa or Enchilada Sauce, canned or homemade

Garnish, optional:

  • Green Onions, diced
  • Roma Tomato, finely chopped
  • Avocado, pitted, peeled and chopped
  • Sour Cream


Cut the onion into thick slices, grill, and chop.

Season the chicken breast to taste and grill it along with the chiles. Blacken all sides of the chiles.

When done, remove the chiles and chicken and allow to cool. (Note: The beer isn’t included in the recipe, but it does seem to help the chef proceed with the steps that follow!)

Peel, cut lengthwise, and seed the chiles.

Shred the chicken.

Preheat the oven to 350 degrees Fahrenheit.

Spray the inside of a 13-inch by 9-inch casserole dish with oil or another nonstick agent, if desired. Add a thin layer of the red sauce.

Lay the chiles in two rows.

Spread a spoonful of sauce in each chile.

Add a layer of shredded cheese.

Then add a thin layer of rice.

Next add the chopped onion.

Pour another bit of sauce on top.

Divide the shredded chicken evenly among the peppers.

Spoon some more sauce over the meat.

Finally, completely cover the stuffed peppers with more shredded cheese. (Note: If using Anaheim chiles, as another option, you might decide to double the number of peppers. Use half of them on the bottom of the dish, stuff them as indicated, and at this point, cover them with the remaining peppers, just before topping them with the cheese.)

Bake the chiles rellenos for 20 minutes or until cheese has melted completely. Remove and let stand about 5 minutes.

Serve with the garnishes as desired.

Each chile relleno equals one serving, and hopefully everyone’s plate will look like this at the end!

Buen provecho!

Recipe Courtesy of Dick French

Posted by Lindsay

Leave a Reply (Will be Moderated)

You must be logged in to post a comment.