Recipe by SPERTE
"A twist on the Mexican original. This dish freezes well to be thawed and baked later! Serve over Spanish rice with tortillas and salsa on the side, if desired."
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skinless, boneless chicken breasts
fresh green chile peppers
lowfat Monterey Jack cheese
This recipe is good. After interpreting the ingredients, (they are vague and don't match the directions) this recipe is an excellent idea. I cut the pounded chicken breasts in half, and used pepper-jack cheese. The result was a bit spicy, but it is rather bland. Next time I make it I will spice up the cornmeal with chili powder and cumin. Thanks for the idea!
Next time I make this I will top with some sort of creamy red Mexican sauce. (I'm thinking Red Enchilada Sauce by Sara on this website) The cornmeal really dries out the chicken, but is tasty, so it just needs a bit of moisture.
Will make again!
I followed the recipe to a t. The cheese oozed out, and therefore was NOT in the chicken, and the chicken was very dry. Not one of my favorites, sorry..
Used shredded cheese and crushed up dorritos instead of cornmeal. Turned out pretty good, a great way to jaz up chicken breasts
Very good. Had a lot of flavor. I made one change to this recipe....I am not a big fan of cornmeal so I used flour instead. Came out great:)
I couldn't find chile peppers so substituted with another spicy pepper my store had, and pepper jack cheese. Couldn't get the chicken as closed as I would have liked, so most of the cheese ended up in the dish but it got scooped on top so all was not lost. The cornmeal made it a bit dry, but still tasty.
I found these rather bland. I love chile relleno, but the main flavour that I found coming through with this dish was just plain chicken.
* Percent Daily Values are based on a 2,000 calorie diet.
Shannon's Lower Fat Chile Relleno
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 73
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