Chile Rellenos – Chicken Filled

From The Culinary Institute of America and Produce for Better Health Foundation
Spicy Mexican treat that you just can't beat!
  • Yields 32 appetizers
  • Details

    • Serving Size: 1 appetizer


    • 32 jalapeños


    • 6 cloves garlic
    • 1/2 cup olive oil
    • 1 onion, cut in thick slices
    • 4 sprigs fresh thyme
    • 4 sprigs fresh oregano
    • 2 bay leaves
    • 3 cups white wine vinegar
    • 1 cup water
    • 1/8 teaspoon salt

    Chicken Stuffing

    • 1 tablespoon olive oil
    • 1/4 cup finely diced onion
    • 3 cloves garlic, minced
    • 1 cup finely diced fresh tomatoes
    • 1/4 cup port wine
    • 1 tablespoon small capers
    • 2 cups California raisins
    • 2 cups diced fire-roasted red bell pepper
    • 3/4 pound chicken breast, cooked and diced small
    • Salt; to taste


    • 1/4 cup lowfat plain yogurt
    • 1/8 teaspoon salt


    Blanch peppers in boiling salted water for 1 minute; transfer to ice water to stop cooking. Set aside.


    Crush garlic cloves and fry in olive oil until brown. Add onion, thyme, oregano and bay leaves; cook until onion is translucent. Stir in vinegar, water and salt to taste; return to boil. Drain jalapeños, cut slit in one side and remove seeds. Turn into container; pour hot escabèche over and marinate overnight.


    Cook onion and garlic to golden brown in olive oil. Add tomato, wine, capers, raisins, red pepper and chicken; cook until nearly dry. Salt to taste. Cool.

    To Assemble

    Drain and dry jalapeños with paper towels. Fill each pepper with about 2 tablespoons of chicken mixture. Arrange peppers on serving plate and garnish with drizzle of seasoned yogurt, if desired.

    Nutrition Facts Per Serving

    Calories 60 (11% from fat); Total Fat 1g (sat 0g, mono 0g, poly 0g, trans 0g ); Cholesterol 5mg; Protein 3g; Carbohydrate 10g; (Dietary Fiber 1g; Sugars 1g; ); Iron 0mg; Sodium 170mg; Calcium 20mg; Potassium 86mg

    This recipe is found in the following categories:

    Special Diet

    World Flavors

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