Chicken-Filled Chile Rellenos

  • Yield: 32 servings


32-- jalapeños
6cloves garlic
1/2cup olive oil
1-- onion, cut in thick slices
4sprigs fresh thyme
4sprigs fresh oregano
2-- bay leaves
3cups white wine vinegar
1cup water
1/8teaspoon teaspoon salt
Chicken Stuffing:
2tablespoons olive oil
1/2cup finely diced onion
6cloves garlic
2cups finely diced fresh tomatoes
1/2cup port wine
2tablespoons small capers
4cups California raisins
2cups fire-roasted red bell pepper
1 1/2pounds chicken breast, cooked and diced small
4teaspoons Salt, to taste
1/4cup low-fat plain yogurt
1/8teaspoon 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 desired. 

Recipe by the Culinary Institute of America and Produce for Better Health Foundation


Nutritional Info *per serving

  • Calories 140
  • Glycemic Load 8.76
  • Fat 5g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 3.5g
  • Cholesterol 10mg
  • Sodium 920mg
  • Potassium 280mg
  • Carbohydrate 18g
  • Fiber 1g
  • Sugars 13g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 60%
  • Calcium 2%
  • Iron 4%