Poblanos Stuffed with Cheddar and Chicken

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 461.1
  • Total Fat: 13.1 g
  • Cholesterol: 121.6 mg
  • Sodium: 450.5 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 57.3 g

View full nutritional breakdown of Poblanos Stuffed with Cheddar and Chicken calories by ingredient
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A healthy alternative to the traditional Chile Relleno A healthy alternative to the traditional Chile Relleno
Number of Servings: 4


    4 lg. Poblano Chiles
    2 med. tomatoes, chopped
    1/2 med onion, chopped
    1 lg. clove garlic, chopped
    1 tsp. dried oregano, crumbled
    1 tsp. ground cumin
    generous pinch ground cinnamon
    kosher salt
    1 Tbls olive oil
    2 c. shredded cooked chicken
    1 1/2 c. cooked brown or white rice
    2 c. grated sharp low fat cheddar cheese
    1/4 c fresh cilantro, chopped
    1 Tbls lime juice


place blackened chiles in a plastic bag for a few minutes or in a towel and allow steam to soften peels so that it peels a little easier.


Position oven rack about 4 inches from the broiler and heat on high. Line a large rimmed baking sheet with foil.

Slit the chiles from stem to tip and set on baking sheet. Broil, turning every few minutes unil skin bubbles, 5-8 min. Can also be done on a grill. Allow to cool slightly, peel and discard all seeds and seed core. Rinse lightly.

Puree tomatoes, onion, garlic, cumin, cinnamon and 1/2 tsp salt in a food processor. Heat oil in skillet over medium heat. Add the puree and cook, stirring frequently until the liquied has evaporated and the mixture looks thick and pulpy, 8-11 min. Remove pan from heat, add chicken and rice, then 1 cup of cheese, cilantro and lime juice.

Stuff chiles, top with remaining cheese. Bake or grill until heated through, about 20 min.

Serving Size: 1 stuffed pepper

Number of Servings: 4

Recipe submitted by SparkPeople user SHARIJPO61.

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