Name: Chicken Rellenos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 4 boneless skinless chicken breast halves; 1/4 teaspoon salt; 2 cans green chilies, halved; 4 ounces monterey jack pepper cheese, cut crosswise into 16 slices; 1/2 cup all-purpose flour; 1 large egg, beaten; 1 tablespoon milk; 1 1/4 cups of homemade soft breadcrumbs; vegetable oil

4

Recipe by southern chef in lo

4

People talking

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

This dish is a wonderful twist on the traditional Mexican chiles rellenos.

Ready In:: 20mins
Serves:
Units:

4

People talking

Join In Now Join the conversation!

ingredients

4 boneless skinless chicken breast halves
¹⁄₄ teaspoon salt
2 cans green chilies, halved
4 ounces monterey jack pepper cheese, cut crosswise into 16 slices
¹⁄₂ cup all-purpose flour
1 large egg, beaten
1 tablespoon milk
1 ¹⁄₄ cups of homemade soft breadcrumbs
vegetable oil

directions

Place each chicken breast halves between 2 pieces of heavy duty plastic wrap. Flatten each breast to ¼-inch thick using a meat mallet or rolling pin. Sprinkle with salt.
Place a green chili half and 4 slices cheese in center of each piece of chicken. Roll up lengthwise, tucking edges inside. Secure roll with wooden toothpicks.
Dredge chicken in flour. Combine egg and milk. Dip chicken in egg mixture then roll in bread crumbs.
Fry chicken in 2 inches of hot oil (375°F) in a deep skillet or Dutch oven for 10 minutes or until golden, turning once. Drain well on paper towels.
Serve immediately with salsa.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@southern chef in lo

Contributor

@southern chef in lo

Contributor

"This dish is a wonderful twist on the traditional Mexican chiles rellenos."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by chanceosunshine

7/1/2005

A new family favorite!!!!!!!!!!

Reply
review by Kari M

8/19/2004

Excellent recipe. I had fresh hot chilis so used thosed and monterey jack instead of the canned and the pepper jack. It\'s easy to make and the ingredients are easy to find-even in a small community. My family loved this so much that today will be the second time in 10 days that I\'m making this recipe-it is now on our regular menu plan.

Reply
review by Miss Annie

4/8/2004

This recipe is wonderful! I made the recipe as you directed using some of my frozen Hatch chiles. The breading worked well with this dish, frying up to a golden brown. Easy to make and easy to eat. Thanks for sharing your recipe. It will definately be used again.

Reply
review by OzMan

2/23/2004

These came out wonderful! I used dried bread crumbs as I found I was out of bread when I started but it did not hinder the outcome whatsoever! These were easy, quick and very good. Everyone loved them, and I even used store bought salsa! I will be looking for a salsa recipe here to add to this next time.....and there WILL be a next time! Thanks. :)

2

Reply
creation by southern chef in lo

1/29/2004

This dish is a wonderful twist on the traditional Mexican chiles rellenos.