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5 from 1 vote

Oven Baked Chicken Stuffed Chili Rellenos

Healthy and flavorful chicken stuffed chili rellenos that are oven baked, grilled or cooked in an air fryer.
Prep Time15 minutes
Cook Time15 minutes
Course: chicken, Dinner, Main Course
Cuisine: Chicken, Dinner, main course, Mexican
Keyword: air fryer, Chicken, Dinner, Healthy, Peppers, Weekend Dinner, Weeknight Dinner
Servings: 6 people

Ingredients

  • 6 large chili peppers - you can use Anaheim or pasilla peppers pasilla are more traditional but I use Anaheim
  • 2 1/2 cups shredded or diced chicken breast - boiled grilled, canned or rotisserie chicken will all work
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/2 cup shredded cheese - Mexican blend or any will work.
  • for batter:
  • 3 egg whites or 1 egg yolk
  • 3 tablespoon corn oil
  • 1/4 cup flour
  • pinch of salt
  • For toppings and sauce:
  • Fresh pico de gallo
  • Corn and chili salsa
  • Greek yogurt
  • Avocado
  • 1 - 14 ounce can of red enchilada sauce

Instructions

  • Optional - How to roast and remove the skins from the peppers.
  • Place peppers under the broiler, rotating every minute or so until the skins start to bubble, buckle and char. Place the peppers in a bag for 10 minutes so they can "sweat" then the skins can easily be peeled off.
  • Instructions for oven baked:
  • Preheat oven to 350 F.
  • If roasting and removing skins then do so according to instructions above then skip to step 6.
  • Slice tops off of chili peppers and remove seeds. Set tops with stems aside.
  • Boil a pot of water and boil peppers for 10 minutes.
  • Pat peppers dry and set aside.
  • In another bowl, add shredded chicken, salt, garlic powder, chili powder and cheese together.
  • Fill the peppers full of the chicken mixture and set aside.
  • In a mixing bowl, add egg whites and whip until they are stiff peaks.
  • Add oil, flour and a pinch of salt and gently stir together until fairly smooth.
  • Dip the stuffed peppers into the egg mixture then place on a greased cookie sheet. Spoon extra batter over the tops of the peppers.
  • Bake for 15 minutes.
  • Serve over red enchilada sauce and add your favorite toppings.
  • Enjoy!
  • Instructions for grill:
  • Preheat grill to 350 F.
  • Slice tops off of chili peppers and remove seeds. Set tops with stems aside.
  • Place peppers over an open flame or the hottest part of grill. Rotate until the pepper's skins are charred and buckled.
  • Place peppers in a plastic bag and let sit for 10 minutes so they can "sweat" and skins will come off easily.
  • In a bowl, add shredded chicken, salt, garlic powder, chili powder and cheese together.
  • Fill the peppers full of the chicken mixture and set aside.
  • In a mixing bowl, add egg whites and whip until they are stiff peaks.
  • Add oil, flour and a pinch of salt and gently stir together until fairly smooth.
  • Dip the stuffed peppers into the egg mixture then place on a greased pan that can go on the grill. Spoon any extra batter over the tops of the peppers.
  • grill for 15 minutes.
  • Serve over red enchilada sauce and add your favorite toppings.
  • Enjoy!
  • For air fryer:
  • Follow instructions for preparing the peppers or cook peppers in air fryer for 5 minutes on 400 and place in a bag for 10 minutes. Skin should come off easily. Follow the filling and dipping instructions for oven baked.
  • Bake in an air fryer on 380 for 8 minutes.