Poblano Chicken Relleno with Mango

(2018 Pairings Recipe) A tropical twist on chicken relleno.

Poblano Chicken Relleno with Mango

Total TimeTotal Time: 1 hour

ServingsServings: 6


2 tablespoons vegetable oil

½ cup yellow onion peeled finely diced

2 tablespoons minced garlic

1 cup DOLE Chef-Ready Cuts Mango Cubes thawed

1 lb. rotisserie chicken pulled

5 cups shredded Mexican cheese blend divided

6 large poblano chilis de-seeded

1-½ cups medium salsa

2 large eggs beaten

¾ cup half and half

¼ cup green pepper hot sauce

½ cup chopped fresh cilantro leaves divided

1 cup mango puree

1 cup light sour cream

Nutrition Facts


  1. Heat a medium-sized sauté pan over medium heat with vegetable oil. Add diced onion and minced garlic, sweat until translucent, stirring often to prevent burning (approximately 5 minutes). 
  2. Combine sautéed vegetables, mango, pulled chicken, and 2 cups of shredded Mexican cheese blend in a medium-sized mixing bowl. Stir gently with a rubber spatula until all ingredients are incorporated. Refrigerate covered until needed.
  3. Hull poblano peppers with a paring knife, to remove stem and seeds. Rinse with cold water to remove all seeds if needed.
  4. Stuff each de-seeded poblano pepper with 1 cup of filling and place on a parchment-lined sheet pan and set aside.
  5. Whisk together salsa, eggs, half and half, hot sauce, and 1/4 cup cilantro  in a medium-sized mixing bowl and refrigerate covered until needed.
  6. Whisk together mango puree and sour cream in a small mixing bowl and refrigerate covered until needed
  7. Preheat oven to 350° F. Cover each stuffed poblano with 1/2 cup of salsa cooking base and top with 1/2 cup of remaining shredded Mexican cheese blend. 
  8. Bake in oven for 45 minutes until cheese is brown and bubbly. Remove from oven and allow to cool for 5 minutes prior to serving.
  9. Place poblano relleno on plate and drizzle with 1/4 cup of mango sour cream. Serve immediately.

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