CHICKEN-STUFFED HATCH CHILES
We can't say enough good things about these delicious chicken-stuffed chiles! They're served in a yummy cilantro cream sauce, which makes every bite seem more indulgent.
Provided by BHG Test Kitchen
Time 30m
Number Of Ingredients 20
Steps:
- Preheat oven to 425°F. Line a baking sheet with foil. Place whole chiles on prepared baking sheet. Lightly coat peppers with cooking spray. Roast about 15 minutes or until peppers are charred. Place peppers in a very large bowl; cover with foil. Let stand about 20 minutes or until cool enough to handle.
- Meanwhile, reduce oven temperature to 400°F. For filling, in a medium saucepan heat oil over medium-high. Add corn; cook and stir 2 minutes. Add chili powder; cook and stir 1 minute. Add broth. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes. Remove from heat; cool 10 minutes. Stir in chicken, cheese, egg, salt, and black pepper.
- Coat a 3-qt. rectangular baking dish with cooking spray. Reserve 1/4 cup Cilantro Cream sauce for serving, and pour the rest into the prepared baking dish. Use a small knife to scrape the charred skins off peppers. Cut a slit down one side of each chile pepper; open each pepper. If desired, remove stems and seeds from chile peppers. Spoon 1/4 cup of the filling onto each chile pepper. Fold up peppers around filling. Arrange peppers, filling sides up, in prepared baking dish.
- Bake, uncovered, about 20 minutes or until filling is heated through (160°F). Let stand 10 minutes before serving.
- Serve peppers with reserved Cilantro Cream Sauce and, if desired, top with cilantro. Cilantro Cream Sauce
- In a small saucepan melt butter over medium heat. Add minced garlic; cook for 2 minutes, stirring occasionally. Stir in all-purpose flour until smooth. Add half-and-half. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in chopped fresh cilantro and salt and pepper to taste. Makes 1 1/3 cups.
Nutrition Facts : Calories 435 kcal, Carbohydrate 20 g, Cholesterol 140 mg, Protein 24 g, SaturatedFat 17 g, Sodium 651 mg, Sugar 9 g, Fat 30 g, TransFat 1 g, UnsaturatedFat 12 g
CHICKEN STUFFED POBLANO CHILES
This is an attractive and tasty dish. These are not your ordinary stuffed peppers. Serve on top of saffron rice with a side salad for a spicy meal.
Provided by PaulaG
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- While using gloves, wash the poblano chilies and using a sharp paring knife, cut a slit lengthwise from stem to tip of chile leaving stem in tact.
- Carefully cut away the seeds and membrane rinse the inside of the chilies and set aside.
- In a large skillet over medium high heat, warm 1 tablespoon of the olive oil, add chopped onions and garlic.
- Cook until onions begin to turn golden, stirring frequently.
- Add the diced chicken, sprinkle with seasoning salt and cook until chicken is almost cooked through; add tomato and mushrooms, continue to cook until chicken is done.
- Preheat oven to 350 degrees and spray a 2 quart casserole dish with non-stick cooking spray.
- With remaining tablespoon olive oil, lightly oil the outside of the chilies and place them cut side up in casserole dish.
- Pack the chicken mixture into chilies and push cheese into mixture along the slit.
- Cover dish, place in preheated oven and bake for 35 to 40 minutes; remove cover the last 5 to 10 minutes of cooking.
- Serve on top of a bed of saffron rice.
Nutrition Facts : Calories 225.8, Fat 13.1, SaturatedFat 4.2, Cholesterol 51.2, Sodium 156.2, Carbohydrate 9.8, Fiber 1.8, Sugar 5, Protein 18.2
CHICKEN STUFFED HATCH CHILES (CHILES RELLENOS DE POLLO)
These chiles are stuffed with a spicy mixture of chicken, corn kernels, and queso Oaxaca in a rich and flavorful cilantro cream sauce. Every bite is an explosion of Mexican flavors.
Provided by Yvette Marquez
Categories Main Course
Time 53m
Number Of Ingredients 17
Steps:
- Fire up a comal on the stovetop. Rinse the chiles and pierce each with a knife. Place them on the comal and let them roast evenly. You will have to keep an eye on them, making sure to turn them over until all sides are roasted. When done, the skins should be evenly blistered and mostly black.
- Place roasted chiles into a plastic bag and close the bag. Cover the plastic bag with a kitchen towel. The steam will help the blackened skin to separate. When cool, rub off the blackened skin, careful to keep the stem intact on the chiles.
- Using a small sharp knife, carefully slit chiles open along 1 side. Remove seeds, leaving stems attached. Set aside to fill later.
- Preheat oven to 400 degrees F.
- In a medium saucepan heat oil over medium-high. Add corn; cook and stir 2 minutes. Add chili powder; cook and stir 1 minute.
- Add broth. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes. Remove from heat; cool 10 minutes. Stir in chicken, cheese, egg, salt, and black pepper.
- Spoon ¼ cup of the filling onto each chile pepper.
- In a small saucepan melt butter over medium. Add garlic and cook for 2 minutes, stirring occasionally.
- Add flour, stirring until smooth. Add half-and-half. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in cilantro. Season to taste with salt and pepper.
- Coat a rectangular baking dish with cooking spray.
- Pour Cilantro Cream Sauce in the prepared baking dish. Arrange peppers, filling sides up, in sauce.
- Bake, uncovered, about 20 minutes or until filling is heated through.
Nutrition Facts : Calories 397 kcal, Sugar 5 g, Sodium 907 mg, Fat 28 g, SaturatedFat 15 g, Carbohydrate 16 g, Fiber 4 g, Protein 22 g, Cholesterol 124 mg, ServingSize 1 serving
BACON, CHILE AND CREAM CHEESE-STUFFED CHICKEN BREASTS
Jalapeño poppers are the inspiration for these addictive, crispy baked chicken breasts.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line large rimmed baking pan with cooking parchment paper.
- In 10-inch skillet, cook bacon over medium heat until crispy. Using slotted spoon, transfer to medium bowl. In same skillet, add onion and poblano chile; cook until softened, about 6 minutes. Transfer to bowl with bacon. Let stand 3 minutes. Add cream cheese, Monterey Jack cheese, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; stir to combine.
- Cut pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Stuff each pocket with a quarter of the cream cheese filling (generous 1/4 cup). Press edges of chicken together to seal.
- Pour melted butter into shallow bowl. In another shallow bowl, place bread crumbs. Season stuffed chicken breasts with remaining 1/4 teaspoon each salt and pepper. Dip chicken into melted butter to coat both sides, then dip into bread crumbs to coat completely. Transfer to pan. Bake 20 to 25 minutes or until chicken is no longer pink in center (at least 165°F).
Nutrition Facts : Calories 590, Carbohydrate 24 g, Cholesterol 185 mg, Fat 4 1/2, Fiber 0 g, Protein 48 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 3 g, TransFat 1 g
CHICKEN-STUFFED CUBANELLE PEPPERS
Here's a different take on traditional stuffed peppers. I substituted chicken for the beef and used Cubanelle peppers in place of the green peppers that are usually featured in such a dish. -Ron Burlingame, Canton, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cut and discard tops from peppers; remove seeds. In a large bowl, mix eggs, chicken, salsa, bread crumbs and rice. Spoon into peppers. , Spread pasta sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Top with peppers. Bake, covered, 60-65 minutes or until peppers are tender and a thermometer inserted in stuffing reads at least 165°.
Nutrition Facts : Calories 230 calories, Fat 4g fat (1g saturated fat), Cholesterol 125mg cholesterol, Sodium 661mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
CHICKEN-STUFFED GREEN PEPPERS
Both for a family meal and for entertaining, this is a dish I serve frequently. It's very appealing to the eye, and people like the wild rice and the peppers. What I learned about cooking came from an expert - my husband! He's the real chef in the family. We have a 12-year-old daughter and 5-year-old son. -Shelley Armstrong, Buffalo Center, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cut tops off peppers; remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and rinse in cold water. Place upside down on paper towels; set aside. , In a large saucepan, saute the onion and garlic in butter until tender. Add the chicken, broth, rice with contents of seasoning packet, celery, carrot, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until the rice is almost tender. , Remove from the heat; stir in the tomatoes, mushrooms and zucchini. Spoon rice mixture into the peppers; place in a greased 2-qt. baking dish. Spoon the remaining rice mixture around peppers. , Cover and bake at 350° for 25-30 minutes or until the peppers are tender and filling is heated through. Uncover and sprinkle with Parmesan cheese; bake 5 minutes longer.
Nutrition Facts : Calories 505 calories, Fat 16g fat (7g saturated fat), Cholesterol 113mg cholesterol, Sodium 1423mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 6g fiber), Protein 41g protein.
CHICKEN AND CHEESE STUFFED GREEN CHILES
Steps:
- Roast and peel each chile. If fresh chiles are unavailable, you can use canned whole green chiles.
- Gather the ingredients.
- Boil or bake the chicken until it is cooked through. Let the chicken cool and then use forks or your fingers to pull it apart to shred it.
- Take two of the roasted chiles, cut the stem off and chop them up.
- Add the shredded chicken and the chopped chiles to a large bowl and add in the cream cheese, queso fresco, cumin, chile powder, and 1/2 teaspoon of the salt. Use a large spoon to smash the cream cheese into the mixture to begin mixing it. You can use your hands to squish it all together.
- Once the filling is made, set it aside. (Note: You can make the filling the day before and store it in the refrigerator until you are ready to use it.)
- Insert a sharp knife into the top of the chile, just under the stem and slice downward about halfway down the chile. (This will create a slit along the side.)
- Use a spoon or a knife, scrape the seeds and the white membrane out without tearing the chile flesh. (You can also do this with your fingers if the chile is soft enough.)
- Place a scoop of chicken filling inside the chile. Use your fingers to pull the chile around the filling and squeeze it slightly to seal it. Repeat with all of the remaining chiles and filling. Set aside.
- Crack each egg and separate the whites into 1 bowl and the yolks into another.
- Whip the egg whites until they are stiff.
- Stir the egg yolks in the separate bowl with a fork and a 1/2 teaspoon of salt.
- Slowly pour the egg yolk mixture over the egg whites. Use a large spatula to gently fold the yolks into the whites until they are almost completely incorporated. (A few streaks of the yolk is OK.)
- Heat the oil in a large pan over medium-high heat.
- Take a chile and dip it into the egg white batter, being careful to keep the chile intact and not let the filling spill out. (You may need both hands or a combination of forks or spoons to do this.)
- Gently place the chile into the hot oil and let it cook until the egg white batter is golden brown.
- Flip the chile over and repeat with the other side. Once the chile is completely golden brown on all sides, remove it from the hot oil and place on a paper towel to drain. Repeat with all of the chiles until they are all golden brown and cooked through.
- Serve the chiles immediately as they will begin to get soggy as they cool.
- Enjoy.
Nutrition Facts : Calories 880 kcal, Carbohydrate 5 g, Cholesterol 366 mg, Fiber 1 g, Protein 59 g, SaturatedFat 16 g, Sodium 1087 mg, Sugar 2 g, Fat 69 g, ServingSize 6 Stuffed Chiles (serves 6), UnsaturatedFat 0 g
JALAPENO POPPER STUFFED CHICKEN BREASTS
My husband is not crazy about chicken, but one of his favorite snacks are Jalapeno Poppers, so I created this dinnertime recipe to give our chicken plenty of flavor. He loves it cooked this way and best of all is the quick cooking with little cleanup! - Donna Gribbins, Shelbyville, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat air fryer to 375°. In a small bowl, mix cream cheese, cheddar cheese and jalapeno. Cut a pocket horizontally in the thickest part of each chicken breast. Fill with cheese mixture. Sprinkle chicken with salt and pepper. Wrap 2 bacon strips around each chicken breast; secure with toothpicks., In batches, place chicken in greased air fryer, seam side down. Cook until a thermometer inserted into chicken reads 165°, 14-16 minutes, turning once. Let stand 5 minutes. Discard toothpicks before serving.
Nutrition Facts : Calories 518 calories, Fat 33g fat (15g saturated fat), Cholesterol 171mg cholesterol, Sodium 1150mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 51g protein.
CHICKEN STUFFED CHILES (POBLANO PEPPERS)
Make and share this Chicken Stuffed Chiles (Poblano Peppers) recipe from Food.com.
Provided by Red_Apple_Guy
Categories Peppers
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- I like to cook the chicken breasts in a crock pot as they are tender and easy to shred.
- Roast the poblanos either under the broiler on the grill until at least half of the skin is charred black.
- Place the chiles in a zip-lock bag and let steam for about 20 minutes.
- Prepare enchilada sauce.
- Carefully remove the outer skin from the chiles.
- Cut a slit in the chiles and carefully remove the seeds. Don't be overly concerned about the peppers splitting.
- Mix the chicken with 1/2 cup of the enchilada sauce, salt, pepper, onion powder and one half of the cheese.
- Stuff the chiles.
- Spray a casserole dish with vegetable spray and place the peppers in the dish.
- Cover with remaining sauce and cheese.
- Bake in a 375°F oven until the peppers are heated through and the cheese is melted (about 20 minutes).
Nutrition Facts : Calories 334.3, Fat 22.6, SaturatedFat 12.2, Cholesterol 94.3, Sodium 1094.3, Carbohydrate 8.6, Fiber 0.9, Sugar 5.3, Protein 24.5
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