Chili Lime Chicken Chili Rellenos

You’re going to love this quick, easy, flavorful and healthier non-fried version of chili rellenos.  You’ll need a pressure cooker (although you could poach the chicken instead to make it shreddable) and oven/broiler.  Recipe is for 2 but you could easily adapt it for 4; cooking time would be the same.  I actually got 2 stuffed peppers out of the chicken, plus some left over for a chicken quesadilla for lunch the next day. Thanks for reading, my friends! Until next time, take care and eat well!

Chili Lime Chicken Chili Rellenos

A full of flavor, healthier, non-fried version of chili rellenos

Inspired By: Our Best Bites

Ingredients

2 poblano peppers

2 medium chicken breasts, cut into cutlets if they are >1” thick

¼ to ½ medium to large yellow or sweet onion, sliced

3 cloves garlic, minced

Cumin, chili powder, smoked paprika, cayenne, salt, black pepper to taste

1 lime, juiced

Shredded cheese; I used a “Mexican” blend, but any melty cheese you like would work

Directions

  1. Char poblanos on a gas burner or in an oven, set aside to steam for 15 minutes. Remove charred skin and slice open enough to remove any seeds and then later stuff.  Here is a post about roasting peppers of any kind.

  2. Put sliced onion and minced garlic in Instant Pot (or other brand pressure cooker).
  3. Place chicken on top of the onion and garlic.
  4. Season chicken with spices and salt and pepper to taste. I didn’t measure, I just made sure they had a nice coating of all the seasonings.
  5. Add juice of 1 lime (trust me, this is all the liquid you’ll need).
  6. Cook chicken in pressure cooker on high for 6 minutes, natural release for 5 minutes, then immediate release.
  7. Shred chicken either in the pot, or remove from pot to shred then add back into the juices in the pot.
  8. Stuff peppers with the shredded chicken and onions.
  9. Top with shredded cheese of your choice and broil at medium for ~5 minutes (if you have that setting available, otherwise I’d suggest high but for a shorter time) until cheese is melty/bubbly.

Serving Suggestions Cheese quesadillas, Mexican street corn (I LOVE this healthy Mexican street corn salad), chips and salsa and/or guacamole, beans and rice, etc.

20200408_170555
Healthy Mexican Street Corn Salad

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