Shannon's Lower Fat Chile Relleno

Shannon's Lower Fat Chile Relleno

10
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"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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Ingredients

servings 287 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 37.3 g
  • 75%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 339 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Pound chicken breasts with a mallet until flat. Cut green chile peppers in half and remove seeds. Place one chile pepper on each chicken breast. Insert a slice of cheese inside each chile pepper. Roll up breasts and secure with toothpicks.
  3. Dunk each chicken roll in a bowl filled with egg white and water, then roll in cornmeal. Place coated chicken on a lightly greased cookie sheet and bake in the preheated oven for 45 minutes or until tops are lightly browned and cheese is oozing out of the sides. Remove toothpicks and serve.
  4. To Freeze Ahead: Place each chicken breast roll in a separate resealable plastic bag and put in freezer. To prepare for serving, remove from the freezer and thaw. Preheat oven. Place thawed chicken on a lightly greased cookie sheet and bake in the preheated oven as before.

Reviews

10
  1. 11 Ratings

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Most helpful positive review

very tasty.

Most helpful critical review

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 p...

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 p...

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, ...

very tasty.

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 ende...

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.

This was a great recipe to start with. I made a few changes and will definitely make it again! I used poblano peppers and stuffed them with tomatoes with chilies, onions, garlic fresh basil, ore...