A Healthy Take on a Mexican Classic: Chile Relleno

Hi friends!  Sorry things have been a little quiet on the blog this week; things have been a bit crazy as I get things ready for my next challenge group starting Monday. This time, we’ll be taking advantage of Beachbody’s awesome 30-day free trial of Beachbody on Demand {think of it as Netflix for workouts, with access to $2000+ worth of workout programs streaming anytime, anywhere}. I’ve put together custom hybrid schedules combining some of the most popular workouts, based on each person’s individual goals, so they can test-drive a variety of workouts while they work towards a goal! {Interested in this challenge or other Beachbody goodness? Click here for my website} Needless to say it took a bit of my focus, so please accept this yummy recipe as my apology. A healthy chile relleno = peace offering!

It’s no secret that the Husband and I love Mexican food, which is of course not traditionally the healthiest of cuisines. Cheesy goodness, often served up with fried tortilla chips, is certainly a delicious indulgence, but not something to be indulged in very often. Enter: a make-at-home, healthified version! This healthy take on a classic TexMex menu staple is loaded with lean shredded chicken, while still packing a cheesy punch!


Chicken-Stuffed Chile Relleno


  • 4 medium poblano peppers
  • 2 cups shredded chicken breast (or rotisserie chicken) *see note
  • 1/4-1/2 cup of your favorite salsa
  • 1/2 c corn kernels (I used frozen, thawed)
  • 2 cloves garlic, minced
  • 1 tbsp cumin
  • 1 tsp oregano
  • 1 tsp chili powder
  • 1 1/4 cup shredded cheese, mexican blend; divided (I used 2% cheese)
  • Avocado, greek yogurt, additional salsa for serving

*note: Cook chicken in crockpot or boil in water seasoned well.Cooked chicken can be easily shredded using a stand mixer, fitted with a paddle attachment, or using two forks.


  • Preheat oven to 425*.
  • Lay peppers on a cutting board. Cut a  horizontal thin slice off the top of each pepper, then remove seeds & ribs from inside. (*Note: I diced the strip of pepper and added it to our black beans). Set aside on a baking sheet sprayed with nonstick spray or lined with foil
Poblano with a thin slice removed, ready to be filled

Poblano with a thin slice removed, ready to be filled

  • To the shredded chicken, add your salsa, garlic, and seasonings, as well as the corn and 3/4 c of cheese. Mix well.
  • Divide the filling evenly among the 4 peppers. Bake for 20 minutes, until filling is hot and peppers are cooked and charring at the edges. Remove peppers & turn oven to broil.
  • Top the peppers with the remaining 1/2 c of cheese. Put under the broiler for 3-5 minutes, until cheese is bubbling and golden.
Cheesy, bubbly goodness!

Cheesy, bubbly goodness!

  • I served ours, topped with sliced avocado and greek yogurt, with a side of black beans loaded with veggies (diced carrot, celery, and peppers).


This was such a hit in our house! I”m alraady thinking of fun variations to try next time; maybe some ground turkey and spinach for the filling? I hope you guys will give this a try and let me know how you like it! Do you have a favorite food, Mexican or otherwise, you’d like to see cleaned up?

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