Maybe it’s because I live alone and am cooking for one, but my freezer is always JAM PACKED. Wait…if you are solo why is it always so full? Well, because I make full recipes, then freeze individual portions for easy meals later!
One of those staple recipes is chili rellenos – this is actually my mom’s genius creation that I’ve just tweeked a little. It’s slightly spicy, bursting with latin flavor and just so easy to throw together!
Baked Chicken Chili Rellenos
10 poblano peppers
5 large chicken breasts
1 packet low sodium taco seasoning
1/2 cup low fat sour cream
1/2 cup cilantro, chopped
1 small onion, diced
Juice of 1 lime
- Preheat oven to 450 degrees and line a baking sheet with aluminum foil.
- Place the peppers on the baking sheet and spray them with cooking spray. Bake for 15 minutes, using tongs to rotate the peppers onto different sides every 5 minutes.
- While peppers are cooling, season chicken breasts with taco seasoning and sear then bake until cooked through (prepare according to the restaurant chicken recipe here).
- Place cooked chicken, sour cream, cilantro, onion, and lime juice in a blender or food processor and pulse until finely chopped and well combined (you can also dice and mix by hand).
- Cut a “T” shape in the pepper with the top of the “T” near the stem so it is open for stuffing. Remove the seeds if you like, but if you don’t, be warned – they add heat!
- Divide the chicken mixture into the peppers evenly. Wrap each one in aluminum foil and then place all together in a freezer bag.
- When ready to eat, dethaw in the fridge for a day (can leave in the fridge up to 4 days) and heat in the microwave with some salsa on top for about 2 minutes.
Side note: if you want to make this recipe even easier, you can buy a pre-cooked rotisserie chicken, remove the skin, and use the meat instead of baking your own chicken breasts!
180 calories | 16 g carbs | 3 g fat | 24 g protein