Chicken Chili Relleno
|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)|
|Reduced calorie mayonnaise||2 Tablespoon|
|Soft french bread crumbs||1 1⁄3 Cup (21.33 tbs), toasted|
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.