These Chicken Chilies Rellenos offer a creative twist on the classic Mexican dish by wrapping spicy green chiles and melted Monterey Jack cheese inside seasoned chicken breast. The exterior becomes golden and crispy when deep-fried, while the inside remains juicy and savory. This hearty dish balances the heat of the chiles with the richness of the cheese and the mildness of the chicken. Perfect for festive gatherings or a special family dinner, it pairs beautifully with a side of salsa verde or roja for dipping. It’s a comforting, protein-packed meal that brings bold flavors to your table without requiring complex techniques.
Chicken Chilies Rellenos
Description
These Chicken Chilies Rellenos offer a creative twist on the classic Mexican dish by wrapping spicy green chiles and melted Monterey Jack cheese inside seasoned chicken breast. The exterior becomes golden and crispy when deep-fried, while the inside remains juicy and savory. This hearty dish balances the heat of the chiles with the richness of the cheese and the mildness of the chicken. Perfect for festive gatherings or a special family dinner, it pairs beautifully with a side of salsa verde or roja for dipping. It&# 226;ÂÂs a comforting, protein-packed meal that brings bold flavors to your table without requiring complex techniques.Ingredients
Directions
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Heat oil in a deep fryer or large heavy pot to 400ðF (200ðC).
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Season chicken breasts lightly with salt and pepper, then flatten them slightly using a meat mallet to an even thickness.
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Prepare 48 green chiles by removing seeds if desired, and cut Monterey Jack cheese into 48 small pieces.
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Place one piece of cheese inside each green chile.
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Lay a flattened chicken breast flat and place a stuffed chile at one end.
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Tightly roll the chicken breast around the chile, similar to a jelly roll, ensuring the chile is fully enclosed.
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Secure the roll with toothpicks to prevent it from unrolling during cooking.
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In a shallow bowl, whisk together 8 beaten eggs and 1 cup of milk.
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In another shallow bowl, spread the seasoned flour.
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Dip each chicken roll into the egg mixture, ensuring it is fully coated.
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Transfer the egg-coated roll to the flour and coat thoroughly, shaking off excess.
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Carefully place the coated chicken rolls into the hot oil, frying in batches to avoid overcrowding.
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Fry for 4-5 minutes, turning occasionally, until golden brown and cooked through.
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Remove from oil and drain on paper towels.
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Serve hot with salsa verde or salsa roja on the side.
Nutrition Facts
Servings 28
- Amount Per Serving
- Calories 305.2kcal
- % Daily Value *
- Total Fat 13.8g22%
- Saturated Fat 3.8g19%
- Cholesterol 101.1mg34%
- Sodium 95.2mg4%
- Total Carbohydrate 6.9g3%
- Dietary Fiber 0.2g1%
- Sugars 0.3g
- Protein 31.7g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
