If you like the spicy taste of a chile relleno, you will love this recipe. It, of course, lacks the fried battered exterior, but frankly, after eating the “real” fried chile rellenos, I would always feel kind of gross. So, this is the perfect solution! The only word of warning is that your hands will have pepper oil embedded in them, even after washing your hands! DO NOT TOUCH YOUR EYES OR ANY MUCUS MEMBRANES! You will definitely feel it! I did some research on how to get rid of this pepper oil and I found that if you wash your hands in pure alcohol or vodka it will help. I tried the alcohol and I found that it did work, but I also had washed my hands about a dozen times before I touched my eyes! So just beware and be cautious with the peppers!
3 poblano peppers, charred and peeled (see below)
3/4 lbs of boneless chicken breasts, cut into bite size pieces
1/2 onion, sliced think
1/2 tsp. chili powder
I can of Rotel tomatoes and green chiles
1/4 cup chopped cilantro
1/2 lb of shredded cheese (I used the reduced fat Mexican cheese)
Garlic powder to taste
Preheat the oven to 450 degrees. Cut the tops of the peppers and remove the seeds. Cut them in halves and lay them on a baking sheet. Cook them for about 20-25 minutes, until the skin starts to char. Remove them from the oven and cover them with aluminum foil to allow them to steam for awhile. When they are cool, peel them. Place each one into the bottom of an individual casserole dish and put aside. Reduce the oven to 350 degrees.
Heat oil in a pan. Saute the onions until tender and golden.
Add the chicken and sauté until no longer pink.
Add the other ingredients, except the cheese, and simmer for a few minutes.
Top each of the peppers with 1/6 of the chicken mixture. Spread some cheese on top. Add another 1/6 of the chicken mixture and top with more cheese. Do this for all three casserole dishes.
Put them in the oven at 350 degrees for about 20 minutes or until the cheese is bubbly and starting to brown.