Chiles Rellenos de Pollo Sobrante

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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 386 Calories

Ingredients

• 1 egg
• ½ teaspoon ground black pepper
• ½ teaspoon kosher salt
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• ½ cup Greek yogurt
• 2 ounces shredded Parmesan cheese
• 2 ounces shredded sharp Cheddar cheese
• 1 tablespoon avocado oil, or as needed
• 11 small poblano peppers, halved lengthwise, stems and seeds removed
• ¾ pound cooked chicken, skinned and shredded
• 1 pinch smoked Spanish paprika, or to taste
• ½ small onion, sliced into half-rings

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with avocado oil.

Step 2

Arrange poblano peppers in the prepared baking dish.

Step 3

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.

Step 4

Bake, uncovered, until bubbly and softened, about 30 minutes.