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    You are in: Home / Recipes / Chile Rellenos Stuffed Chicken Recipe
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    Chile Rellenos Stuffed Chicken

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Julesong's Note:

    Absolutely delicious, and surprisingly easy to make!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven the 375 degrees F.
    2. 2
      Place a chicken breast into a large Ziploc bag, close the bag almost all the way, then pound the chicken to a thickness to 1/2-inch thick; repeat with remaining breasts and set aside.
    3. 3
      Combine the grated cheese, cream cheese, onion, garlic, cilantro (if using), 1/4 teaspoon of ground cumin, and 1 teaspoon of chili powder in a bowl and stir well.
    4. 4
      Take each canned whole chile pepper and stuff with a quarter of the cheese mixture.
    5. 5
      Take a flattened chicken breast and place a cheese-stuffed chile pepper on top, then roll the chicken breast around the pepper and fold in the sides; secure the roll with wooden toothpicks so that the toothpicks are as flat against the meat as possible (makes dredging easier).
    6. 6
      Repeat with all breasts and chile peppers.
    7. 7
      Beat the egg and milk together and pour into a shallow dish or pan.
    8. 8
      Combine the bread crumbs, garlic powder, the remaining cumin and chili powder, and salt, and pour onto another shallow dish or pan.
    9. 9
      Dredge the rolled chicken breast in the egg mixture, then in the bread crumbs and coat well.
    10. 10
      Bake the rolls on an un-greased baking dish, uncovered, at 375 degrees F for about 40 minutes and the meat is tender and juices run clear.
    11. 11
      Remove and discard toothpicks.
    12. 12
      Garnish with chopped green onions and serve with a bit of sour cream/guacamole and Mexican rice.

    Ratings & Reviews:

    • on August 11, 2009

      55

      This was awesome. I made two changes. Once I boiled large jalapenos in water with 1 tsp sugar for about 15 minutes, took off the stem, deseeded them and used them for the green chiles (hubby's preference which is not spicy like you would think) Then instead of coating them in breadcrumbs, I crushed french's french fried onions and used that as the breading since I am on a low carb diet. The fried onions are awesome and add such a great flavor. This recipe was outstanding. Thank you!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 10, 2003

      55

      My family loves Mexican food and this has become one of our favorites. It took me longer than the prep time stated but well worth it. I used whole chilies but cut them in half. Put the filling mixture in the chili and then rolled up the chili. I have also used diced chilies and combined all of the filling mixture together.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 13, 2010

      45

      Very good. It would be even better with more cream cheese in the filling to give it more substance and flavor. Also, use large chicken breasts. Otherwise, it's a pain to assemble.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Chile Rellenos Stuffed Chicken

    Serving Size: 1 (222 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 313.0
     
    Calories from Fat 100
    32%
    Total Fat 11.1 g
    17%
    Saturated Fat 5.6 g
    28%
    Cholesterol 144.6 mg
    48%
    Sodium 611.7 mg
    25%
    Total Carbohydrate 16.3 g
    5%
    Dietary Fiber 1.8 g
    7%
    Sugars 3.6 g
    14%
    Protein 36.0 g
    72%

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