Chile Rellenos Chicken

READY IN: 1hr 5mins
Recipe by hepcat1

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..

Top Review by Engrossed

Yum! My mother made these for us tonight. We loved them. Very nice flavor. I love green chiles! Served with recipe#132277. Thanks for the recipe!

Ingredients Nutrition


  1. 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.
  2. Combine the cheese, onion, cilantro (if using) and 1 teaspoon chili powder in a small bowl.
  3. Stuff one quarter of the cheese mixture into each whole chile pepper.
  4. 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.
  5. Combine egg and milk in a shallow dish.
  6. Stir together bread crumbs, 1 teaspoon chili powder and the salt in another shallow dish.
  7. Dip the chicken rolls in the milk mixture; dip in the crumb mixture to coat.
  8. 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.

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