Chile Relleno

Chile Relleno’s in a Mexican restaurant are really good. However they are normally fried and I am not a fan of fried food. So I wanted to create a baked version that was just as delicious. First I picked out two types of peppers because I couldn’t decide which one to use. I used Pasilla and Anaheim chiles. I asked the produce guy at the grocery store which type to use and he said the Anaheim’s were the best. I didn’t trust him though and I bought both types. I would have to agree that the Anaheim’s were really delicious and better than Pasilla. Both are pretty tasty though.


6 Mexican stuffing peppers (Anaheim, Poblano, or Pasilla)
2 chicken breasts cooked and shredded
1 zuchini chopped
1 yellow squash chopped
½ onion chopped
1 can jalapenos
1 cup enchilada sauce
½ cup cheddar cheese shredded
½ cup Monterey jack cheese shredded

Place the stuffing peppers on a baking sheet and broil on each side until skin is blackened. Then place the peppers in a Ziploc bag for 10 mins to allow them to steam. Once they are cooled remove the blackened skin. Cut a slit lengthwise on the pepper and remove the seeds and ribbing inside. Make sure to leave the stem on, then set aside.

Saute the onion, zucchini, and squash in a pan with a little EVOO. Once they are slightly softened place in a large bowl. Add the shredded chicken, ½ cup cheese and jalapeno. Stir the mixture together. Take a casserole dish and spread a thin layer of the enchilada sauce across the bottom. Then take each pepper and stuff with the chicken mixture and place seam side up in the casserole dish. Cover with the remaining sauce and sprinkle with remaining cheese. Bake at 350 degrees for 20 minutes until heated through.