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Chicken Chile Relleno

(4 Votes)
Chicken Chile Relleno
30 Min

Shake up your dinner routine with this delicious stuffed chile recipe, better known as Chicken Chile Relleno. These chilies are covered in a crispy, cheesy nacho coating, and stuffed with ooey-gooey cheese and chicken. They're going to love this Tex-Mex dish so much, they might just break out the maracas!

What You'll Need

  • 1 (8-ounce) block Monterey Jack cheese, cut in half, divided
  • 2 cups crushed cheese nacho chips
  • 1 egg
  • 1 poblano chili pepper, cut into quarters lengthwise
  • 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
  • Cooking spray
  • 1/2 cup taco sauce

What to Do

  1. Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray. Cut 1/2 the cheese into 8 strips; shred other half.
  2. Place crushed chips in a shallow dish. Place egg in another shallow dish; lightly beat and set aside.
  3. Place one chili strip on each chicken breast and top with 2 strips of cheese. Roll up and secure with toothpick. Dip chicken rolls into egg then into chips, until evenly coated on all sides. Place on baking sheet. Lightly spray with cooking spray.
  4. Bake 25 minutes, sprinkle with shredded cheese, and bake 5 more minutes, or until chicken is no longer pink in center. Drizzle with taco sauce and serve immediately.


Why not top off this yummy meal with our Mexican Ice Cream Balls!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This is NOT how we would make a chicken chile relleno in New Mexico. We use our own homegrown Hatch green chile, not poblanos. And we typically use salsa, not taco sauce. Some people may use nacho chips, I however like my rellenos fluffy. Also, New Mexican cooking is NOTHING like Tex-Mex, it is a style all unto it's own.

Next time I need a hotter pepper

This was very good - the whole family loved it. Apparently my son was talking about it, because a friend's dad called me for the recipe. My chicken breasts were very large so I butterflied 2 breasts all the way through and then pounded the 4 half breasts until they were thin enough to roll. It was plenty of chicken to cover the stuffing and cooked in the right amount of time. Only thing I would do different next time would be to roast the pepper first before stuffing as it was still a bit crunchy after the chicken was cooked.

Or use roasted Hatch green chile like we use here in New Mexico!

This seems like a healthier version of a fried chili relleno and with lots of flavor! I know we pound the chicken cutlet so it's thin, but I still think a whole chicken breast is too much for a portion. Is a cutlet the smaller pieces like a checken tender size?


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