chicken chili relleno
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 boneless, skinless Chicken Breast (marinated in lime juice, cilantro, salt, pepper & chipotle pepper w/ adobo sauce)4 poblano peppers4 oz crumbled or semi soft Goat Cheese 1/4 - 1/2 cup Mushrooms, fresh and sliced 6 - 8 pieces sun dried tomato, diced2 tbsp chopped raw Cilantro
Grill marinated chicken breast and poblano peppers.
Turn the peppers every few minute and remove peppers from heat when blistered on all sides and let cool, sealed in a bowl works best to get rid of skin. When cool enough to handle remove skin and seeds from peppers. Set aside.
Mix Goat cheese, mushrooms, sun dried tomatoes and cilantro.
Once chicken is done, remove from grill and let it rest for 5 minutes. Cut or shred the breast and add it to mixture.
Stuff mixture into reserved peppers and place them back on grill for 5 min to melt the cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user JELOWE.
Turn the peppers every few minute and remove peppers from heat when blistered on all sides and let cool, sealed in a bowl works best to get rid of skin. When cool enough to handle remove skin and seeds from peppers. Set aside.
Mix Goat cheese, mushrooms, sun dried tomatoes and cilantro.
Once chicken is done, remove from grill and let it rest for 5 minutes. Cut or shred the breast and add it to mixture.
Stuff mixture into reserved peppers and place them back on grill for 5 min to melt the cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user JELOWE.
Nutritional Info Amount Per Serving
- Calories: 199.6
- Total Fat: 10.2 g
- Cholesterol: 39.5 mg
- Sodium: 427.4 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 5.3 g
- Protein: 15.8 g
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