Shannon's Lower Fat Chile Relleno Recipe -
Shannon's Lower Fat Chile Relleno Recipe

Shannon's Lower Fat Chile Relleno

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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 Edit and Save

Original recipe makes 4 servings Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 26, 2005

very tasty.

Most Helpful Critical Review
Dec 22, 2003

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!


11 Ratings

Mar 02, 2004

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!

Feb 23, 2004

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..

Feb 27, 2005

Used shredded cheese and crushed up dorritos instead of cornmeal. Turned out pretty good, a great way to jaz up chicken breasts

Feb 01, 2010

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:)

Apr 26, 2006

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.

Apr 28, 2011

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.


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  • Calories
  • 287 kcal
  • 14%
  • Carbohydrates
  • 17 g
  • 5%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 8.1 g
  • 12%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 37.3 g
  • 75%
  • Sodium
  • 339 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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