No Hassle Family style Chile Relleno

4 pablano chiles
3 medium tomatoes chopped
1/2 cup of red onion chopped
1 cup of chicken tenderloins chopped
dash onion powder
1 tbsp chicken bouillion
3 eggs beaten

First the poblano chiles need to be roasted either in the bbq, oven at 425 degrees Fahrenheit for 10 minutes, or open flame in the store. I prefered open flame on top of a grill to get than nice coloring
When the peppers starts to pop is when you know its almost done in the grill.
Set the pablanos aside for 5 minutes so it can "sweat", which makes peeling the skin a lot easier
Peel and Seed accordingly
Combine chopped tomatoes, chicken, and red onions in a bowl and season with onion powder, chicken bouillion, and pepper
Place the peppers in a nonstick glass dish and add in cheese in between layers of chicken, tomatoes, and red onions
Add in the egg mixture and top with the left over cheese
Bake 375 degrees Fahrenheit for 15 minutes
Broil for 5 minutes till the cheese are crusty and golden brown
Serve on a bed of spinach greens with taco sauce and Enjoy!


Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user TRUDIEGRL.