Sunday, May 1, 2011

No Hassle Family Style Chile Relleno

Nutritional Facts*
Calories - 216 calories
Fat - 13 g
Carbohydrates - 5.9 g
Protein - 18.6g

I love this version of chile relleno because instead of deep frying, it is baked for a healthy variation and serving it family style makes it a easy and quick dish to make.

  • 4-5 poblano chiles
  • 2-3 medium tomatoes chopped
  • 1/2 red onion
  • 1-2 cups of chicken tenderloins
  • 2 eggs beated
  • 1 tbsp of chicken bouillion
  • 1 tbsp of pepper
  • dash of onion powder
  • 1 cup of cheddar cheese for layering and topping

Process the Pablanos
  • 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!


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