These healthy baked Mole Chicken Stuffed Poblano Peppers filled with mole-covered shredded chicken are a delicious and healthy Mexican-inspired dinner to use leftover chicken. (gluten-free, dairy-free)
Ever have leftover chicken, but don’t know what to do with it? Don’t settle for boring leftovers! I like to make something fun, like these mole chicken stuffed poblano peppers! Leftovers are the perfect opportunity to try something a little more time consuming like Mole sauce, because part of your meal is already done! Then you just have to assemble and bake.
If you want to make the meal even easier to make, use pre-made mole sauce. Then you only need 3 ingredients for a truly delicious Mexican-inspired meal! (Though really, you should try making the mole. It’s amazing).
Why You’ll Love These Mole Chicken Stuffed Poblano Peppers
As mentioned, these stuffed poblanos (also called naked chile rellenos) are the perfect use for leftover chicken! They’ve got tons of spicy, savory, and slightly sweet, chile-filled flavor, and they’re super easy to make once the mole sauce is made! They go way beyond your typical stuffed pepper recipe in terms of taste and sophistication, and they’re a healthy change-up from your typical Mexican dinner. These stuffed poblano peppers are also gluten-free, low-carb and dairy-free, if those are your jam.
How To Make Mole Chicken Stuffed Poblano Peppers
- If you haven’t made the mole, do that. I use my recipe for walnut mole sauce. Also cook some chicken if you don’t already have any cooked.
- Cut a ‘T’ shape in one side of each poblano pepper (don’t cut all the way through) by making one horizontal cut at the top near the stem, and one vertical cut down the center. Remove the seeds and discard them.
- Roast the peppers in the oven at 400°F on a baking sheet for 20 minutes.
- While the peppers roast, mix the mole and the shredded chicken, then stuff the roasted peppers with the mixture.
- Return the peppers to the oven to bake an additional 10 minutes.
Ingredient Substitutions
- Make sure your mole sauce is gluten-free, if necessary.
- To make this recipe dairy-free, leave off the crema on top.
- If you can’t find poblano peppers (also called pasilla peppers) you can also use bell peppers, though they won’t be as spicy.
- You can use any leftover meat that you have, not just chicken!
- For a vegetarian version, try jackfruit in place of the chicken.
What To Serve With These Mole Stuffed Poblano Peppers
- Chips and Guacamole
- Easy Refried Black Beans
- The Best Pinto Beans
- Cilantro Lime Quinoa
- Cucumber Jicama Avocado Salad
- Simple Margaritas
Did you make this recipe? Please leave a star rating in the comments!
PrintHealthy Mole Chicken Stuffed Poblano Peppers
These healthy baked Mole Chicken Stuffed Poblano Peppers filled with mole-covered shredded chicken are a delicious and healthy Mexican-inspired dinner to use leftover chicken. (gluten-free, dairy-free)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: main dish
- Method: baked
- Cuisine: Mexican
Ingredients
- 2 boneless, skinless chicken breasts, cooked and shredded (about 4 cups)
- 4 poblano peppers, seeds removed
- 1 1/2 cups mole sauce
- Fresh cilantro and Mexican crema or sour cream (optional), for topping
Instructions
- Heat oven to 400° F. Cut a T shape in each poblano by making a horizontal cut at the top and a vertical cut down the center of only one side (do not cut all the way through) so you can remove and discard the seeds.
- Place poblanos on a baking sheet lined with a silicone baking mat or parchment and roast 20 minutes.
- While peppers are cooking, combine the chicken and the mole sauce, coating the chicken well.
- Spoon chicken mixture into each of the roasted peppers. Place back in to the oven for an additional 10 minutes.
- Remove from the oven and serve immediately, with Mexican creama and fresh cilantro (optional).
Notes
- Make sure your mole sauce is gluten-free, if necessary.
- To make this recipe dairy-free, leave off the crema on top.
- If you can’t find poblano peppers (also called pasilla peppers) you can also use bell peppers, though they won’t be as spicy.
- You can use any leftover meat that you have, not just chicken, or for a vegetarian version, try jackfruit in place of the chicken.
Keywords: mole chicken, chicken stuffed poblano peppers, baked chile rellenos, naked chile rellenos
I am attempting just the mole sauce portion of this and want to put it over baked chicken breasts.
A) is that okay?
B) for 8 servings can I just double the recipe?
Thank you!
Hi Carmen, thanks for stopping by! Yes, I think the sauce would be great over baked chicken. The recipe should be plenty for 8 servings as written. It makes quite a bit! Let me know how it goes!
You may need to add some chicken broth to make it the right consistency, which should add to the volume, too.
Thank you so much for responding so quickly Kaliegh! Im super excited to make this for my husbands birthday dinner tomorrow night! I could only find dried pasillo and ancho chiles at the supermarket today. Do you recommend baking these as your recipe calls for?
How fun! I used dried peppers in this recipe also, so you should be able to follow the recipe!
THIS summer I will make mole! i’ve always wanted to…now I know which recipe to make! Yours! And so true: Walnuts aren’t just for snacking!
I hope you love it, Serena! 🙂
I am obsessed with mole! I live in San Diego and, like Texas, there is no shortage of amazing Mexican food. My favorite mole shop is right dow the street – it’s danger! 🙂
I’m too scared to make my own at home, but I may just have to try this.
This recipe is pretty easy, and so worth it! You should definitely give it a try!
Wowza – what an amazing recipe! Can’t wait to try it (and I have the same Le Creuset pan in purple – love it!)
Great idea! The recipe looks delicious. Pretty sure we’d be good eating buddies, Kayleigh!
Thank you Judy! I’m sure we would! 🙂