Chicken-Filled Chile Rellenos

  • Yield 32 servings

Spicy Mexican treat that you just can't beat!


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 teaspoon salt
Chicken Stuffing:
2 tablespoons olive oil
1/2 cup finely diced onion
6 cloves garlic
2 cups finely diced fresh tomatoes
1/2 cup port wine
2 tablespoons small capers
4 cups California raisins
2 cups fire-roasted red bell pepper
1 1/2 pounds chicken breast, cooked and diced small
4 teaspoons Salt, to taste
1/4 cup low-fat plain yogurt
1/8 teaspoon salt


  1. Escabèche: 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 and turn into container; pour hot escabèche over and marinate overnight.
  2. Stuffing: 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.
  3. 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 desire.

Recipe courtesty of the Culinary Institute of America,  Produce for Better Health Foundation and the California Raisin Marketing Board



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