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.
Ingredients
- 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!
*Approximation
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