Chicken Rellenos Recipes

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HOW TO COOK CHICKEN RELLENO (RELLENONG MANOK)



How to Cook Chicken Relleno (Rellenong Manok) image

Chicken relleno is actually stuffed chicken but the only difference is the chicken is deboned.

Provided by Manny

Categories     Chicken Recipe

Time 1h5m

Number Of Ingredients 27

1 small chicken (deboned)
8 oz bottle Sprite
1/4 cup banana catsup
1/4 cup soy sauce
3 pcs chicken bouillon cubes (crushed)
1- 1/2 tsp. pepper
1/4 cup ground pork
3 pcs egg (lightly beaten)
3 slices ham (diced)
1/2 cup cheese (grated)
3/4 cup raisins
1 pc small onion (chopped)
1 pc bay leaf
1/4 tsp. pepper
2 pcs hard boiled eggs (quartered)
1 cup chicken liver chopped
1 cup saba (plantain banana,mashed)
cooking oil for sauteing
1 pc onion (chopped)
3 cloves garlic (minced)
1/4 cup breadcrumbs
1 cup pineapple juice
2-1/2 cup water
1 Tbsp. pepper ground
2 tsp. soy sauce
1-1/4 Tbsp. salt
1 tsp. vinegar

Steps:

  • Marinate deboned chicken in sprite, catsup, soy sauce, bouillon cubes and pepper overnight.
  • Drain and prepare chicken for stuffing.
  • Mix ground pork, beaten eggs, grated cheese, ham, raisins, onions, bay leaf and pepper.
  • Stuff the chicken with ground meat mixture and quartered eggs.
  • Sew the ends and bake for about 30-45 minutes in preheated oven at 350 °F.
  • Slice and serve with liver sauce.
  • Combine chicken liver and mashed saba.
  • In a saucepan, heat oil and saute garlic and onion until soft.
  • Add the liver mixture and the rest of the ingredients.
  • Simmer until sauce thickens. Serves 12.

Nutrition Facts : ServingSize 1 g, Calories 250 kcal

CHICKEN MOFONGO RELLENO



Chicken Mofongo Relleno image

Provided by Food Network

Categories     main-dish

Time 2h25m

Yield 4 to 6 servings

Number Of Ingredients 17

2 culantro leaves
2 garlic cloves
2 green onions
1/4 yellow onion
1/4 green pepper
1/4 cup chopped fresh cilantro
3 pounds chicken breast, each cut into 2 to 3 smaller pieces
8 ounces tomato puree
3 tablespoons chicken bouillon powder
1/2 tablespoon salt
1 green pepper, julienned
1/2 yellow onion, julienned
Canola oil, for deep-frying
1 1/2 green plantains
5 tablespoons extra-virgin olive oil
1 tablespoon garlic puree
1/2 tablespoon salt

Steps:

  • For the sofrito: Put culantro, garlic, green onions, yellow onion, green pepper, cilantro and 1/4 cup water in a blender and blend.
  • For the chicken: Put the chicken in a pressure cooker. Add tomato puree, chicken bouillon powder, salt, 4 tablespoons sofrito (save the remainder for another use) and 3/4 cup water. Pressure cook for 30 minutes.
  • Carefully release pressure from the pressure cooker, then open it and shred the chicken with tongs. Add the green peppers and onions. Cover and pressure cook until the veggies are soft, another 2 to 3 minutes.
  • For the mofongo: Heat several inches of canola oil to 350 degrees F in a large pan.
  • Peel the plantains and cut into small pieces. Fry the plantains until they are cooked through, 3 to 4 minutes. Transfer some fried plantain pieces to a mortar and pestle. Add olive oil, garlic puree and salt and mash until well combined and it has a pastelike consistency with some small chunks of plantains.
  • Mold the mashed plantain inside the mortar into a cuplike form. Plate and fill it with the chicken. Repeat to make 3 to 5 more servings.

CHICKEN CHILES RELLENOS ALFREDO



Chicken Chiles Rellenos Alfredo image

This recipe combines my daughter's love of chiles rellenos and my love of chicken Alfredo! To cut down on the spice level you could substitute Monterey Jack cheese for the pepper jack. —Jennifer Stowell, Smithville, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1 package (16 ounces) angel hair pasta
1-1/2 to 2 pounds boneless skinless chicken breasts, cubed
1 tablespoon garlic powder
1 tablespoon dried cilantro
1 teaspoon ground cumin
1/2 cup butter
2 cups heavy whipping cream
1/2 cup cream cheese, softened
1-1/2 teaspoons grated lime zest
1/2 cup pepper jack cheese
2 cans (4 ounces each) chopped green chiles
2 tablespoons lime juice

Steps:

  • Cook angel hair according to package directions. Drain., Meanwhile, sprinkle chicken with garlic powder, cilantro and cumin. In a large nonstick skillet, cook and stir chicken over medium heat until no longer pink, 6-8 minutes. Remove., In same skillet, melt butter. Stir in heavy cream, cream cheese and lime zest until combined, 4-6 minutes. Stir in pepper jack until melted. Add chiles and lime juice. Return chicken to skillet; heat through. Toss chicken mixture with pasta.

Nutrition Facts : Calories 698 calories, Fat 43g fat (26g saturated fat), Cholesterol 167mg cholesterol, Sodium 354mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein.

AUTHENTIC MEXICAN CHILI RELLENOS



Authentic Mexican Chili Rellenos image

This is an authentic Mexican recipe that has been handed down for generations in my family.

Provided by Kentucky Guera

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 6

6 fresh Anaheim chile peppers
1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
2 eggs, separated
1 teaspoon baking powder
¾ cup all-purpose flour
1 cup vegetable shortening for frying

Steps:

  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
  • Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
  • Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
  • Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 17.3 g, Cholesterol 101.7 mg, Fat 16 g, Fiber 1.1 g, Protein 13.1 g, SaturatedFat 8.2 g, Sodium 356.6 mg, Sugar 2.6 g

CHICKEN CHILES RELLENOS STRATA



Chicken Chiles Rellenos Strata image

This versatile dish can be made as a entree, brunch or potluck dish. It's also one of the easiest meals to assemble on a busy weeknight. -Kallee Krong-McCreery, Escondido, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 10 servings.

Number Of Ingredients 10

6 cups cubed French bread (about 6 ounces)
2 cans (4 ounces each) chopped green chiles
2 cups shredded Monterey Jack cheese
2 cups shredded cooked chicken
12 large eggs
1-1/2 cups 2% milk
2 teaspoons baking powder
1 teaspoon garlic salt
1 cup shredded cheddar cheese
Salsa

Steps:

  • In a greased 13x9-in. baking dish, layer half of each of the following: bread cubes, chiles, Monterey Jack cheese and chicken. Repeat layers., In a large bowl, whisk eggs, milk, baking powder and garlic salt until blended. Pour over layers. Sprinkle with cheddar cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 35-40 minutes or until puffed and golden at edges. Let stand 10 minutes before serving. Serve with salsa.

Nutrition Facts : Calories 338 calories, Fat 20g fat (9g saturated fat), Cholesterol 282mg cholesterol, Sodium 820mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.

CHICKEN RELLENO



Chicken Relleno image

Make and share this Chicken Relleno recipe from Food.com.

Provided by Molly53

Categories     Chicken Breast

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

12 boneless skinless chicken breasts
6 canned whole green chilies, halved and seeded (can use a hotter chili if desired)
12 ounces reduced-fat monterey jack cheese, sliced into thin strips
1 cup dry breadcrumbs
1 1/2 tablespoons chili powder
2 1/4 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/3 cup skim milk

Steps:

  • Preheat oven to 400°F.
  • Flatten chicken breasts between wax paper to 1/4-inch thickness using a meat mallet or rolling pin.
  • Place 1/2 green chili and 1 ounce cheese in the center of each chicken breast.
  • Roll chicken lengthwise and secure with wooden skewers or toothpicks.
  • Combine breadcrumbs and next 4 ingredients.
  • Dip rolls in milk, then dredge in breadcrumb mixture to evenly coat.
  • Place chicken in a baking dish sprayed with nonstick cooking spray.
  • Bake uncovered 30 minutes or until tender.

Nutrition Facts : Calories 235.5, Fat 5.8, SaturatedFat 2.1, Cholesterol 81.6, Sodium 447.7, Carbohydrate 10.2, Fiber 1.1, Sugar 1.9, Protein 34.1

CHICKEN CHILE RELLENOS



Chicken Chile Rellenos image

From the famous Reata restauant in Fort Worth, TX. ("Reata-Legendary Texas Cuisine" cookbook.) With a large enough pan, you can use three whole chickens (leave skin on) in place of purchasing the legs and thighs separately. If you're short on time, go ahead and use two store-bought rotisserie chickens in place of the Shredded Chicken. Drizzling the top of each relleno with some of our Creme Fraiche and a scoop of guacamole will mellow the pepper just enough to keep from setting your mouth on fire. Believe it or not, some folks evn batter and fry these. If decadence is your thing, just dredge in some egg and buttermilk wash and seasoned flour a few times ti make a generous crust before your fry. Regardless, we say serve with your favorite Spanish rice and some Ranch-Style Beans.

Provided by TxGriffLover

Categories     Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

1/4 cup oil (for frying)
12 chicken legs with thigh, with skin on
water
1/2 cup kosher salt
1 tablespoon ground cumin
12 poblano peppers
1/4 cup canola oil
4 cups goat cheese
4 cups monterey jack cheese, shredded
6 roma tomatoes, diced
2 cups ancho chili sauce -prepare the ancho chili cream but omit the heavy cream (see related recipe)
12 roasted poblano peppers
3/4 cup sour cream
3/4 cup buttermilk
kosher salt
fresh ground black pepper

Steps:

  • Place the oil in a braising pan and heat over a piping hot grill. When the oil begins to sizzle, add the chicken. Cover with water, making sure the chicken remains submerged throughout the cooking process.
  • Generously sprinkle with salt and cumin. Lower the heat to medium-high, so the water continues to simmer. Move the braising pan to the grill and continue cooking for 30-45 minutes over a medium grill,
  • replenishing water in the pan as needed.
  • The chicken is done when it is firm and white on the outside, and when you slice into it, there is no pink.
  • to be seen. Remove the braising pan from grill and carefully drain the broth and discard. Let the chicken cool completely. Remove the chicken skin and bones and discard before shredding the meat. Shred the chicken and reserve.
  • Reata Creme Fraiche:.
  • Combine all ingredients in a bowl, whisking until the mixture has a consistency of salad dressing. Season to taste with salt and pepper.
  • Reata Roasted Poblano Peppers:.
  • Rub the oil liberally over the Poblano peppers. Roast the peppers directly on the grill grate until they.
  • are charred, turning frequently to ensure charring on all sides. Place the warm roasted peppers in a
  • large bowl and tightly cover with plastic wrap for about 15 minutes, until they begin to 'sweat'.
  • Peel off the first layer of skin from each pepper. Slit the peppers lengthwise, rinse under cold water to remove the seeds and reserve.
  • Stuffing the Rellanos:.
  • Preheat the oven to 350º. In a large bowl, combine the cheeses and thoroughly mix. In another large bowl, add the diced tomatoes and shredded chicken, and mix. Add the Ancho Chili Sauce.
  • to the chicken and tomatoes and mix until well combined. Carefully fill each pepper with about 1 cup of the chicken-tomato-chili mixture.
  • Top each pepper with 1/2 cup of the blended cheeses. Place each stuffed pepper, cheese-side up, in a large baking dish. Bake in the preheated oven for about 20 minutes until cheese is melted.
  • Serve 2 per person, drizzled with 1-2 tablespoons of Creme Fraiche and a generous side guacamole.

Nutrition Facts : Calories 1619.6, Fat 123, SaturatedFat 50.5, Cholesterol 466.8, Sodium 10210.3, Carbohydrate 43.2, Fiber 15.5, Sugar 3.6, Protein 91.4

SPANISH SPICY CHICKEN AND POTATO RELLENOS



Spanish Spicy Chicken and Potato Rellenos image

In Puerto Rico, potato fritters with picadillo, or minced hamburger meat as a filling, are sold everywhere, as a fast food item. This is my "healthier" version:

Provided by Food Network

Number Of Ingredients 13

2 lbs. peeled potatoes, cut in cubes
3 tablespoons butter
1 egg, beaten
1/2 c. flour
1/2 c. canola oil
3 chicken breasts, boiled in water till cooked; forked into small pieces
1/2 c. minced (onions, various colored bell peppers)
1/2 pepperoncillo (Italian pepper), minced
1/2 packet sazon (look in Hispanic section of grocery store)
1 teaspoon adobo (look in Hispanic section of grocery store)
2 drops habanero sauce
2 tablespoons tomato sauce
2 tablespoons olive oil

Steps:

  • Boil potatoes in water, they should be on the firm side. Drain, mash with butter. Set aside while you make the chicken filling. Combine all filling ingredients, except oil and tomato sauce. Saute mixture in the oil, then add the tomato sauce. Cool.
  • Form potato mixture into 4-inch diameter balls. Poke a hole in the middle of each ball, fill with chicken mixture; reform balls.
  • Coat each ball with egg, then coat with flour. Fry in canola oil until golden brown.

CHILES RELLENOS GRILLED CHICKEN TACOS



Chiles Rellenos Grilled Chicken Tacos image

A local restaurant makes awesome charred tacos that are a lot like these. Their marinade recipe's a secret, so I invented my own. Light the coals and have them anytime. -Denise Klibert, Shreveport, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 14

1/3 cup olive oil
1/3 cup lime juice
1/3 cup red wine vinegar
2 teaspoons sugar
2 teaspoons salt
2 teaspoons pepper
1 cup coarsely chopped fresh cilantro
2 tablespoons finely chopped chipotle peppers in adobo sauce
2 pounds boneless skinless chicken thighs
TACOS:
4 poblano peppers
1 tablespoon olive oil
8 flour tortillas (8 inches)
2 cups shredded Monterey Jack cheese

Steps:

  • In a small bowl, whisk the first six ingredients until blended; stir in cilantro and chipotles. Transfer 2/3 cup marinade to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade for tossing with grilled chicken., Brush poblanos with 1 tablespoon oil. Grill peppers, covered, over high heat 8-10 minutes or until all sides are blistered and blackened, turning as needed. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°., Peel off and discard charred skin from peppers. Cut peppers lengthwise in half; carefully remove stems and seeds. Cut chicken into slices. Warm reserved marinade; add chicken and toss to coat., To assemble, place one pepper half in center of each tortilla; top with 1/2 cup chicken and 1/4 cup cheese. Fold tortillas in half over filling. Grill, covered, on medium heat 2-3 minutes on each side or until heated through.

Nutrition Facts : Calories 525 calories, Fat 29g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 931mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 33g protein.

CHILES RELLENOS CHICKEN



Chiles Rellenos Chicken image

There's a little math and a lot of mouthwatering flavor in this simple dinner recipe. The creamy cilantro and lime sauce would taste terrific with rice or egg noodles. -Julie De Matteo, Clementon, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings (1-1/2 cups sauce).

Number Of Ingredients 10

4 boneless skinless chicken breast halves (6 ounces each)
1 can (4 ounces) chopped green chiles
1/2 cup cubed pepper Jack cheese
2 tablespoons olive oil
3 garlic cloves, minced
6 ounces reduced-fat cream cheese, cubed
1/2 cup chicken broth
2 tablespoons lime juice
1/4 cup minced fresh cilantro
1 teaspoon grated lime zest

Steps:

  • Cut a pocket in the thickest part of each chicken breast. Combine chiles and pepper Jack cheese; spoon into each pocket. Secure with toothpicks. , In a large cast-iron or other ovenproof skillet, brown chicken on both sides in oil. Bake, uncovered, at 350° until a thermometer reads 165°, 15-20 minutes. Remove chicken from skillet; keep warm., Add garlic to skillet; cook for 1 minute. Stir in the cream cheese, broth and lime juice until blended. Bring to a boil. Stir in cilantro and lime zest. , Remove toothpicks from chicken. Serve with cream sauce.

Nutrition Facts : Calories 416 calories, Fat 24g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 583mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 43g protein.

CHILE RELLENOS-STYLE CHICKEN



Chile Rellenos-Style Chicken image

Boneless chicken breasts are coated with a seasoning mix, then topped with cheese and green chiles and baked until crispy for a zesty recipe.

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield 8 servings

Number Of Ingredients 4

8 small boneless skinless chicken breasts (2 lb.)
1 pkt. SHAKE 'N BAKE Hot & Spicy Seasoned Coating Mix
1/2 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
1 can (4 oz.) chopped green chiles, drained

Steps:

  • Heat oven to 400°F.
  • Coat chicken with coating mix and bake as directed on package.
  • Combine cheese and chiles; spoon over chicken.
  • Bake an additional 5 min. or until cheese is melted.

Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 370 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 0 g, Protein 27 g

CHILE RELLENOS STUFFED CHICKEN



Chile Rellenos Stuffed Chicken image

Make and share this Chile Rellenos Stuffed Chicken recipe from Food.com.

Provided by Julesong

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

4 boneless skinless chicken breasts
1/2 cup shredded cheddar cheese
2 tablespoons cream cheese, softened
2 tablespoons finely chopped onions
1 clove garlic, finely minced
2 tablespoons chopped fresh cilantro (optional)
1/2 teaspoon ground cumin, divided
2 teaspoons chili powder, divided
4 canned whole mild green chili peppers, drained
1 egg, beaten
1 tablespoon milk
1/2 cup fine dry breadcrumb
1/4 teaspoon garlic powder
1/2 teaspoon salt
chopped green onion, for garnish

Steps:

  • 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.

CHICKEN RELLENOS



Chicken Rellenos image

Make and share this Chicken Rellenos recipe from Food.com.

Provided by southern chef in lo

Categories     Healthy

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves
1/4 teaspoon salt
2 cans green chilies, halved
4 ounces monterey jack pepper cheese, cut crosswise into 16 slices
1/2 cup all-purpose flour
1 large egg, beaten
1 tablespoon milk
1 1/4 cups of homemade soft breadcrumbs
vegetable oil

Steps:

  • Place each chicken breast halves between 2 pieces of heavy duty plastic wrap. Flatten each breast to ¼-inch thick using a meat mallet or rolling pin. Sprinkle with salt.
  • Place a green chili half and 4 slices cheese in center of each piece of chicken. Roll up lengthwise, tucking edges inside. Secure roll with wooden toothpicks.
  • Dredge chicken in flour. Combine egg and milk. Dip chicken in egg mixture then roll in bread crumbs.
  • Fry chicken in 2 inches of hot oil (375°F) in a deep skillet or Dutch oven for 10 minutes or until golden, turning once. Drain well on paper towels.
  • Serve immediately with salsa.

CHILE RELLENOS CHICKEN



Chile Rellenos Chicken image

This comes from a BHG special publication called "Chicken". I really liked this recipe because it's something that's fairly easy to whip up but looks and tastes great, and it's fairly low in fat. It's great served with Spanish-style rice..

Provided by hepcat1

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breast halves
1/2 cup shredded taco cheese or 1/2 cup cheddar cheese
2 tablespoons finely chopped onions
2 tablespoons snipped fresh cilantro (optional)
1 teaspoon chili powder
4 canned green chili peppers, drained
1 egg, beaten
1 tablespoon milk
1/4 cup fine dry breadcrumb
1 teaspoon chili powder
1/2 teaspoon salt

Steps:

  • Place each chicken breast between 2 pieces of plastic wrap; pound lightly with the flat side of a meat mallet into a rectangle about 1/4 inch thick.
  • Combine the cheese, onion, cilantro (if using) and 1 teaspoon chili powder in a small bowl.
  • Stuff one quarter of the cheese mixture into each whole chile pepper.
  • Place 1 stuffed pepper on top of each flattened chicken breast; roll up chicken around the chile pepper, folding in sides, and secure with wooden toothpicks, if necessary.
  • Combine egg and milk in a shallow dish.
  • Stir together bread crumbs, 1 teaspoon chili powder and the salt in another shallow dish.
  • Dip the chicken rolls in the milk mixture; dip in the crumb mixture to coat.
  • Place chicken rolls in an ungreased 2-quart square baking dish; bake uncovered in a 375 degree oven about 40 minutes or until chicken is tender and no longer pink.

Nutrition Facts : Calories 201.5, Fat 3.5, SaturatedFat 1, Cholesterol 121.8, Sodium 452.6, Carbohydrate 10.6, Fiber 1.5, Sugar 3.1, Protein 30.9

HEALTHIER BAKED CHILES RELLENOS



Healthier Baked Chiles Rellenos image

I love chile rellenos so this is a healthier baked version. It can be either be a main entree or a fabulous side. Serve with Spanish rice, guacamole, and tortillas.

Provided by Monique Flannagan

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 8

Number Of Ingredients 10

8 large poblano peppers
4 extra large eggs
4 tablespoons all-purpose flour
1 teaspoon salt
1 cup 2% milk
1 drizzle extra-virgin olive oil
1 ¾ cups shredded mozzarella cheese
1 (8 ounce) can tomato sauce
½ (8 ounce) jar salsa
⅛ cup finely shredded Cheddar cheese

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate. Cut poblano peppers in half and tear off stems and veins; discard seeds.
  • Roast peppers on the preheated grill, turning often, until soft and charred, about 5 minutes. Cool until easily handled, about 10 minutes. Wipe off or peel skins and discard.
  • Meanwhile, preheat the oven to 300 degrees F (150 degrees C).
  • Beat eggs, flour, and salt together vigorously in a medium mixing bowl. Flour may still be a bit clumpy but it will eventually dissolve during cooking process. Add milk and beat again.
  • Drizzle olive oil in a 9x13-inch baking dish then place poblanos in, cut sides-up. Fill poblanos evenly with cheese. Pour the egg mixture over the top.
  • Bake in the preheated oven until egg mixture is slightly firm, about 22 minutes.
  • Mix tomato sauce and salsa together in a bowl. Pour on top of egg mixture; add Cheddar cheese on top. Turn the oven's broiler on.
  • Broil in the preheated oven until cheese is melted and browned, 5 to 8 minutes. Let cool for 5 minutes before serving.

Nutrition Facts : Calories 191 calories, Carbohydrate 12 g, Cholesterol 126.6 mg, Fat 10 g, Fiber 3.3 g, Protein 14 g, SaturatedFat 5.2 g, Sodium 785.2 mg, Sugar 4.7 g

CHICKEN CHILES RELLENOS CASSEROLE



Chicken Chiles Rellenos Casserole image

My husband likes Mexican food and casseroles, so I combined the two. This chicken with poblanos and chiles satisfies our craving for dinner at a Mexican restaurant. -Erica Ingram, Lakewood, Ohio

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 13

2 tablespoons butter
2 poblano peppers, seeded and coarsely chopped
1 small onion, finely chopped
2 tablespoons all-purpose flour
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon salt
2/3 cup 2% milk
1 package (8 ounces) cream cheese, cubed
2 cups shredded pepper jack cheese
2 cups coarsely shredded rotisserie chicken
1 can (4 ounces) chopped green chiles
2 packages (8-1/2 ounces each) cornbread/muffin mix

Steps:

  • Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add peppers and onion; cook and stir until peppers are tender, 4-6 minutes., Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. Stir in cream cheese until blended. Add pepper jack, chicken and green chiles; heat through, stirring to combine. Transfer to a greased 11x7-in. baking dish., Prepare cornbread batter according to package directions. Spread over chicken mixture. Bake, uncovered, until golden brown and a toothpick inserted in topping comes out clean, 35-40 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 610 calories, Fat 34g fat (16g saturated fat), Cholesterol 151mg cholesterol, Sodium 987mg sodium, Carbohydrate 51g carbohydrate (16g sugars, Fiber 5g fiber), Protein 27g protein.

BAKED CHILES RELLENOS



Baked Chiles Rellenos image

Delicious baked chiles rellenos without the fat of frying. Serve with Mexican beans and rice.

Provided by Busy Teacher

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 8

Number Of Ingredients 8

8 medium poblano peppers
4 large eggs
½ cup all-purpose flour
⅓ cup milk
½ teaspoon baking powder
½ teaspoon salt
1 (12 ounce) package queso fresco
1 (8 ounce) package shredded Cheddar cheese

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
  • While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
  • Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
  • Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
  • Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 11.8 g, Cholesterol 137 mg, Fat 15.8 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 9 g, Sodium 450.8 mg, Sugar 1.7 g

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