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Chicken Chiles Rellenos

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Chicken Chiles Rellenos




(Public for All)

A twist on Chiles Rellenos using stuffed chicken rather than peppers


  • 1 lb. boneless, skinless chicken breast
  • 1 brick Monterrey Jack Cheese
  • 1 egg
  • 3 tablespoons corn meal
  • 1/3 cup flour
  • 1/4 teaspoon cayenne pepper
  • 1 - 4 ounce can of green chiles
  • 1/4 cup chopped fresh cilantro
  • pepper


Place chicken between two pieces of plastic wrap and lightly pound to about 1/4-1/8 inch thick. In center of chicken place 1/2 chile and a slice of cheese cut 1/2 inch thick. Fold sides of chicken in toward center and then roll the chicken from the bottom to the top, holding it together with a toothpick. In a seperate bowl, whisk egg. In a shallow dish combine corn meal, flour, and cayenne pepper. Dip chicken into egg then sprinkle with cilantro and pepper. Roll through the flour mix and place into baking dish. Bake at 375 for about a half hour or until chicken is no longer pink.





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Jen Kahler


Jen Kahler

Influences: quick and easy, healthy

Location: Cedar Springs

Favorite Piece of Cooking Equipment: pampered chef chopper, my new pots and pans

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