Chicken Chili Relleno Recipe
Summary
Ingredients
| Whole green chiles | 3 Can (10oz), drained | |
| Green chiles | 1 Can (10oz), chopped | |
| 2 cups seeded, chopped tomato | ||
| Green onions | 2 Tablespoon, minced | |
| Cilantro | 1 Tablespoon, chopped | |
| White wine vinegar | 1 Tablespoon | |
| Vegetable cooking spray | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Cooked chicken breast | 1 1/2 Cup (16 tbs), skinned | |
| Monterey jack cheese | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 2 tablespoons reduced-calorie mayonnaise | ||
| Water | 1 Teaspoon | |
| 1 1/3 cups soft French bread crumbs, toasted | ||
Directions
Reserve 8 whole chiles; chop remaining whole chiles.
Combine chopped whole chiles, drained chopped chiles, and next 4 ingredients; stir well.
Cover and chill thoroughly.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add onion and garlic; saute until tender.
Remove from heat, and let cool slightly.
Stir in chicken, cheese, salt, and pepper.
Spoon 1/4 cup chicken mixture into each whole chile.
Combine mayonnaise and water in a small bowl; stir well.
Dip stuffed chiles in mayonnaise mixture, and dredge in bread crumbs.
Place on a baking sheet coated with cooking spray.
Bake at 450° for 10 to 12 minutes or until golden brown.
Combine chopped whole chiles, drained chopped chiles, and next 4 ingredients; stir well.
Cover and chill thoroughly.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add onion and garlic; saute until tender.
Remove from heat, and let cool slightly.
Stir in chicken, cheese, salt, and pepper.
Spoon 1/4 cup chicken mixture into each whole chile.
Combine mayonnaise and water in a small bowl; stir well.
Dip stuffed chiles in mayonnaise mixture, and dredge in bread crumbs.
Place on a baking sheet coated with cooking spray.
Bake at 450° for 10 to 12 minutes or until golden brown.
Chef
