Baked Chicken Chiles Rellenos

Baked Chicken Chiles Rellenos
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 271.5
  • Total Fat: 9.2 g
  • Cholesterol: 122.4 mg
  • Sodium: 615.9 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 1.2 g
  • Protein: 31.7 g

View full nutritional breakdown of Baked Chicken Chiles Rellenos calories by ingredient
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Number of Servings: 6


    6 skinless, boneless chicken breast halves
    1/3 c. all-purpose flour
    3 T. cornmeal
    1/4 tsp. ground red pepper
    1 egg
    1 T. water
    1 4-oz can whole green chile peppers, rinsed, seeded, and cut in half lengthwise (6 pcs total)
    2 oz Monterey Jack cheese, cut into six 2x1/2-inch sticks
    2 T. snipped fresh cilantro or fresh parsley
    1/4 tsp. black pepper
    2 T. butter or margarine, melted
    1 8-oz jar green or red salsa


1. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly into a retangle about 1/8 inch thick. Remove plastic wrap. Repeat with remaining chicken breast halves.
2. In a shallow dish combine the flour, cornmeal, and red pepper. Place egg in another shallow dish; add water and beat lightly to combine.
3. For each roll, place a chile pepper half on a chicken piece near an edge. Place a stick of cheese on the chile pepper near an edge. Sprinkle with some of the cilantro and black pepper. Fold in sides; roll up, starting from edge with cheese and chile pepper. Secure with wooden toothpicks.
4. Dip chicken rolls in egg mixture; coat with cornmeal mixture. Place rolls, seam side down, in a shallow baking pan. Drizzle with butter.
5. Bake, uncovered, in a 375 oven for 25 to 30 minutes or until chicken is no longer pink (170F). Remove toothpicks. Meanwhile, heat salsa; serve over chicken.

Number of Servings: 6

Recipe submitted by SparkPeople user STARDUSTD.

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