Stuffed Chicken Relleno

Serving size: varied | Prep time: 30 min | Cook time: 50 min | Total time: 1 hour 20 minutes


  • NatureRaised Farms® Boneless Skinless Chicken Breast Portions
  • 2 poblano peppers (½ cup), roasted, seeded and diced
  • 2 jalapenos (2 tbs), roasted, seeded and diced
  • 1 ear corn on the cob (½ cup), roasted and kernals removed
  • ½ cup shredded cheddar cheese
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • ½ cup prepared salsa verde
  • ½ cup fresh pico de gallo, see recipe below

Pico de Gallo

  • 4 roma tomatoes (1 ½ cups), diced
  • ½ cup white onion, diced
  • ¼ cup fresh jalapenos, diced
  • 3 Tbsp fresh cilantro, chopped
  • 3 Tbsp fresh lime juice


  1. Combine poblano peppers, jalapenos, corn, cheese and beans with salt and pepper in a mixing bowl. With a slender knife cut a 3-inch pocket along length of thickest side of chicken. Stuff a quarter of the mixture into each pocket and secure pocket with toothpicks.
  2. Preheat an outdoor grill over a low heat. Place stuffed breasts on grill. Turn chicken using tongs; cover and grill for 45-50 minutes or until internal temperature reaches 170°F.
  3. While chicken is cooking, combine all ingredients for pico de gallo in a mixing bowl and serve with salsa verde on top on stuffed breasts.

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