Chile Relleno Chicken Rolls Recipes

CHICKEN CHILES RELLENOS STRATA

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.

EASY CHILE RELLENO EGG ROLLS

Steps:

• Lay a wrapper on a work surface diagonally so it resembles a diamond. Place a slice of green chile horizontally across the wrapper, 1 inch above the bottom point. Place a strip of Monterey Jack cheese on top of the chile.
• Fill a small bowl with water. Dip an index finger into the water and moisten the edges of the wrapper. Roll the wrapper up and over the chile and cheese, starting from the point closest to you. Bring in both sides, making sure to press firmly to seal the filling. Roll away from you and to enclose the yumminess inside. Repeat with remaining wrappers, chiles, and Monterey Jack cheese.
• Heat approximately 1/2 inch of oil in a deep frying pan over medium heat. Carefully lay a few egg rolls into the hot oil. Fry, turning once, until golden brown on both sides, 2 to 3 minutes. Watch carefully to prevent burning. Repeat with remaining egg rolls.
• Transfer fried egg rolls to a plate lined with paper towels and let cool for a few minutes before serving.

CHILE RELLENO CHICKEN ROLLS

Steps:

• Preheat oven to 350 degrees F.
• Split both chicken breasts in half lengthwise to make 4 separate, thin breasts.
• On a solid, flat surface, lay a piece of plastic wrap flat on working area and fold another piece of wrap to create a couple of layers of plastic wrap. (For ponding top of chicken).
• Lay each piece of chicken, (one at a time) on top of the bottom piece of plastic, using a meat tenderizer, mallet or rolling pin, pond the chicken flat and even on all sides, repeat until all the chicken is ponded thin.
• Lay each thinned piece of chicken on the counter and place one slice of ham on top of laid out chicken, then add a slice of cheese on top of ham, finally, open up the Poblano pepper and lay it flat over the slice of cheese, creating three layers on top of chicken, (ham, cheese and Poblano pepper).
• Starting with the smallest end, gently roll the chicken up into a tight rolled log, (pictured) set it aside until all the chicken rolls are done. (Make sure you place each of them seam side down).
• In a pie pan or shallow dish, melt butter in the preheated oven, and pour your cracker crumbs into another shallow dish or pie plate for easy dipping and coating, (dredging).
• Carefully dip each roll (one at a time) into the melted butter and then immediately coat them in the cracker crumbs, place them in a greased baking sheet and bake (uncovered) for 40 to 45 minutes, or until golden brown.
• While chicken rolls are baking, prepare the hollandaise sauce according to package directions.
• Place baked chicken rolls on a platter or individual plates, served with a little hollandaise sauce on top of each roll and garnished with a little dried parsley for color.
• Makes 4 rolls.

CHILE RELLENOS CHICKEN

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.

CHILES RELLENOS CHICKEN

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.