Baked Chicken Chiles Rellenos

1
(0) 0 Reviews
Prep Time
35
min.
Total Time
1
hr.
Servings

6 servings

This variation on a Tex-Mex favorite tastes as good as it looks, with cheese and chile peppers nestled inside each chicken breast roll.

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What You Need

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Make It

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  • 1. Place a chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly into a rectangle about 1/8 inch thick Remove plastic wrap.
  • 2. In a shallow dish combine the flour, cornmeal, and ground red pepper. Place egg in another shallow dish; add water and beat lightly to combine.
  • 3. For each roll, place a chile pepper half on a chicken piece near an edge. Place a cheese stick on the chile pepper near an edge. Sprinkle with some of the cilantro or parsley and black pepper. Fold in sides; roll up, starting from edge with cheese. Secure with wooden toothpicks.
  • 4. Dip rolls in egg mixture; coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Drizzle with butter.
  • 5. Bake, uncovered, in a 375 degree oven for 25 to 30 minutes or until chicken is no longer pink (170 degrees F). Remove toothpicks. Meanwhile, heat salsa; serve over chicken. If desired, garnish with additional cilantro. Makes: 6 servings

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 260
% Daily Value
Total fat 10g
Saturated fat 5g
Cholesterol 120mg
Sodium 381mg
Carbohydrate 10g
Dietary fiber 1g
Sugars 0g
Protein 31g
   
Vitamin A 0 %DV
Vitamin C 22 %DV
Calcium 13 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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