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.

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