Tortilla Crusted Chicken Rellenos with Cilantro sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 C Breakstones fat-free sour cream2 TBL Hellman's Light Mayonaise4 oz fresh chopped chives1 jalapeno, seeded and finely minced3 TBL finely chopped fresh cilantro4 poblano peppers1 oz shredded pepper jack cheese2 oz fat free shredded cheddar cheese2 oz 2% shredded monterey jack cheese(or 3 oz fat free cheddar and 3 oz 2% Mexican blend)4 boneless, thin sliced chicken breasts (apx 2-3 oz cutlets)1/4 c light or fat free buttermilk1/2 C finely crushed Lays Light Tostitos fat free tortilla chips or any baked tortilla chips1/2 C finely crushed Fiber One cereal1/2 tsp chili powder1/2 tsp cumin powder1 tsp olive oilPam spray as needed
1. Cilantro sauce: mix cilantro, sour cream, mayo, chives, jalapeno. Refrigerate until serving chicken.
2. Roast peppers over flame or under broiler, make sure to get the skins blistered and black. Put roasted peppers in a plastic bag to steam. When cool enough to handle, pull off skins, cut slits vertically, and remove seeds/stems. Pat dry and line with 1.5 oz of mixed cheeses.
3. Preheat oven to 375. Place cheese lined peppers inside chciken cutlets. Roll, tucking ends so cheese will not escape, and secure by kitchen string and/or toothpicks.
4. Add spices to crushed Fiber One & tortilla chips, set in shallow dish.
5. Dip chicken in buttermilk, roll in tortilla crumbs, set aside.
6. In large skillet, heat oil and spray well with Pam. Place chicken in hot skillet and brown, 3-5 minutes per side. Transfer browned cutlets to baking sheet (oiled) and place in heated oven, cooking for 20-25 additional minutes.
7. Plate and serve with cilantro sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user KIDDETERNITY.
2. Roast peppers over flame or under broiler, make sure to get the skins blistered and black. Put roasted peppers in a plastic bag to steam. When cool enough to handle, pull off skins, cut slits vertically, and remove seeds/stems. Pat dry and line with 1.5 oz of mixed cheeses.
3. Preheat oven to 375. Place cheese lined peppers inside chciken cutlets. Roll, tucking ends so cheese will not escape, and secure by kitchen string and/or toothpicks.
4. Add spices to crushed Fiber One & tortilla chips, set in shallow dish.
5. Dip chicken in buttermilk, roll in tortilla crumbs, set aside.
6. In large skillet, heat oil and spray well with Pam. Place chicken in hot skillet and brown, 3-5 minutes per side. Transfer browned cutlets to baking sheet (oiled) and place in heated oven, cooking for 20-25 additional minutes.
7. Plate and serve with cilantro sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user KIDDETERNITY.
Nutritional Info Amount Per Serving
- Calories: 350.4
- Total Fat: 8.2 g
- Cholesterol: 61.5 mg
- Sodium: 492.3 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 8.1 g
- Protein: 32.2 g
Member Reviews