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Chicken Chili Relleno Recipe
|Canned whole green chiles||12 Ounce, drained (3 Cans, 4 Ounces Each)|
|Canned chopped green chiles||4 Ounce, drained (1 Can)|
|Seeded chopped tomato||2 Cup (32 tbs)|
|Minced green onions||2 Tablespoon|
|Chopped fresh cilantro||1 Tablespoon|
|White wine vinegar||1 Tablespoon|
|Vegetable cooking spray||1|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Chopped cooked skinless chicken breast||1 1⁄2 Cup (24 tbs) (Cooked Without Salt)|
|Shredded low fat monterey jack cheese||2 Ounce (1/2 Cup)|
|Reduced calorie mayonnaise||2 Tablespoon|
|Soft french bread crumbs||1 1⁄3 Cup (21.33 tbs), toasted|
Serving size: Complete recipe
Calories 862 Calories from Fat 136
% Daily Value*
Total Fat 15 g23.7%
Saturated Fat 1.9 g9.5%
Trans Fat 0 g
Cholesterol 8.4 mg
Sodium 3832.3 mg159.7%
Total Carbohydrates 87 g29.1%
Dietary Fiber 15.8 g63.3%
Sugars 21.5 g
Protein 100 g200.9%
Vitamin A 366% Vitamin C 430%
Calcium 33.4% Iron 52.8%
*Based on a 2000 Calorie diet
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.