Chilli Rellenos Stuffed ChickenFrom grizzlybear 6 years ago
- 4 boneless skinless chicken breasts shopping list
- 1/2 cup shredded cheddar cheese shopping list
- 2 tablespoons cream cheese, softened shopping list
- 2 tablespoons finely chopped onions shopping list
- 1 clove garlic, finely minced shopping list
- 2 tablespoons chopped fresh cilantro (optional) shopping list
- 1/2 teaspoon ground cumin, divided shopping list
- 2 teaspoons chili powder, divided shopping list
- 4 canned whole mild green chili peppers, drained shopping list
- 1 egg, beaten shopping list
- 1 tablespoon milk shopping list
- 1/2 cup fine dry breadcrumbs shopping list
- 1/4 teaspoon garlic powder shopping list
- 1/2 teaspoon salt shopping list
- chopped green onions, for garnish shopping list
How to make it
- Preheat oven the 375 degrees F.
- Place a chicken breast into a large Ziploc bag, close the bag almost all the way, then pound the chicken to a thickness to 1/2-inch thick; repeat with remaining breasts and set aside.
- Combine the grated cheese, cream cheese, onion, garlic, cilantro (if using), 1/4 teaspoon of ground cumin, and 1 teaspoon of chili powder in a bowl and stir well.
- Take each canned whole chile pepper and stuff with a quarter of the cheese mixture.
- Take a flattened chicken breast and place a cheese-stuffed chile pepper on top, then roll the chicken breast around the pepper and fold in the sides; secure the roll with wooden toothpicks so that the toothpicks are as flat against the meat as possible (makes dredging easier).
- Repeat with all breasts and chile peppers.
- Beat the egg and milk together and pour into a shallow dish or pan.
- Combine the bread crumbs, garlic powder, the remaining cumin and chili powder, and salt, and pour onto another shallow dish or pan.
- Dredge the rolled chicken breast in the egg mixture, then in the bread crumbs and coat well.
- Bake the rolls on an un-greased baking dish, uncovered, at 375 degrees F for about 40 minutes and the meat is tender and juices run clear.
- Remove and discard toothpicks.
- Garnish with chopped green onions and serve with a bit of sour cream/guacamole and Mexican rice.
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The Cookgrizzlybear CA
The Rating7 people
sounds bery good love spicy thingsminitindel in THE HEART OF THE WINE COUNTRY loved it
Oh, wow! This looks really good!mao65 in Griffith loved it
This is a keeper. Sounds wonderful!bluewaterandsand in GAFFNEY loved it
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