Tortilla Crusted Chicken Rellenos with Cilantro sauce

1/2 C Breakstones fat-free sour cream
2 TBL Hellman's Light Mayonaise
4 oz fresh chopped chives
1 jalapeno, seeded and finely minced
3 TBL finely chopped fresh cilantro
4 poblano peppers
1 oz shredded pepper jack cheese
2 oz fat free shredded cheddar cheese
2 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 buttermilk
1/2 C finely crushed Lays Light Tostitos fat free tortilla chips or any baked tortilla chips
1/2 C finely crushed Fiber One cereal
1/2 tsp chili powder
1/2 tsp cumin powder
1 tsp olive oil
Pam 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.