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Chicken Chili Relleno

Diet.Chef's picture
Ingredients
  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)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Reduced calorie mayonnaise 2 Tablespoon
  Water 1 Teaspoon
  Soft french bread crumbs 1 1⁄3 Cup (21.33 tbs), toasted
Directions

Reserve 8 whole chiles; chop remaining whole chiles.
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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Healthy

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