CHICKEN CHILES RELLENOS ALFREDO
This recipe combines my daughter's love of chiles rellenos and my love of chicken Alfredo! To cut down on the spice level you could substitute Monterey Jack cheese for the pepper jack. —Jennifer Stowell, Smithville, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook angel hair according to package directions. Drain., Meanwhile, sprinkle chicken with garlic powder, cilantro and cumin. In a large nonstick skillet, cook and stir chicken over medium heat until no longer pink, 6-8 minutes. Remove., In same skillet, melt butter. Stir in heavy cream, cream cheese and lime zest until combined, 4-6 minutes. Stir in pepper jack until melted. Add chiles and lime juice. Return chicken to skillet; heat through. Toss chicken mixture with pasta.
Nutrition Facts : Calories 698 calories, Fat 43g fat (26g saturated fat), Cholesterol 167mg cholesterol, Sodium 354mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein.
CHILE RELLENOS-STYLE CHICKEN
Boneless chicken breasts are coated with a seasoning mix, then topped with cheese and green chiles and baked until crispy for a zesty recipe.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400°F.
- Coat chicken with coating mix and bake as directed on package.
- Combine cheese and chiles; spoon over chicken.
- Bake an additional 5 min. or until cheese is melted.
Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 370 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 0 g, Protein 27 g
CHILE RELLENOS STUFFED CHICKEN
Make and share this Chile Rellenos Stuffed Chicken recipe from Food.com.
Provided by Julesong
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven the 375 degrees F.
- Place a chicken breast into a large Ziploc bag, close the bag almost all the way, then pound the chicken to a thickness to 1/2-inch thick; repeat with remaining breasts and set aside.
- Combine the grated cheese, cream cheese, onion, garlic, cilantro (if using), 1/4 teaspoon of ground cumin, and 1 teaspoon of chili powder in a bowl and stir well.
- Take each canned whole chile pepper and stuff with a quarter of the cheese mixture.
- Take a flattened chicken breast and place a cheese-stuffed chile pepper on top, then roll the chicken breast around the pepper and fold in the sides; secure the roll with wooden toothpicks so that the toothpicks are as flat against the meat as possible (makes dredging easier).
- Repeat with all breasts and chile peppers.
- Beat the egg and milk together and pour into a shallow dish or pan.
- Combine the bread crumbs, garlic powder, the remaining cumin and chili powder, and salt, and pour onto another shallow dish or pan.
- Dredge the rolled chicken breast in the egg mixture, then in the bread crumbs and coat well.
- Bake the rolls on an un-greased baking dish, uncovered, at 375 degrees F for about 40 minutes and the meat is tender and juices run clear.
- Remove and discard toothpicks.
- Garnish with chopped green onions and serve with a bit of sour cream/guacamole and Mexican rice.
SMOKED CHILIS RELLENOS RECIPE
Provided by bweber
Number Of Ingredients 11
Steps:
- Step 1: If using poblano peppers, cut them in half lengthwise and scrape out the seeds. If using bell peppers, cut off the tops about 1/2 inch below the stems. Scrape out the veins and seeds, taking care not to puncture the bottoms. Step 2: Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium heat. Add the onion, jalapenos, cilantro, cumin, and cook until golden brown, about 4 minutes. Stir in the black beans, baked beans, hot sauce, and 2 cups of the cheese. Correct the seasoning, adding salt, pepper, and/or more hot sauce to taste. Spoon the bean mixture into the hollowed-out peppers. Sprinkle the remaining cheese on top, dividing it evenly among the peppers. Drizzle the remaining 1 tablespoon of olive oil over the cheese. Step 3: Set up your grill for indirect grilling and preheat to medium. Add the wood chips to the coals or place in your gas grill's smoker box. Alternatively, set up your smoker following the manufacturer's instructions. Preheat to medium (300 degrees). Step 4: Place the peppers in the center of the hot grill grate, away from the heat, or in your smoker. Cover the grill and cook the peppers until they are tender and the cheese is browned and bubbling, 30 to 40 minutes. Transfer the peppers to a platter or plates and serve at once.
SHANNON'S LOWER FAT CHILE RELLENO
A twist on the Mexican original. This dish freezes well to be thawed and baked later! Serve over Spanish rice with tortillas and salsa on the side, if desired.
Provided by SPERTE
Categories Appetizers and Snacks Spicy
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pound chicken breasts with a mallet until flat. Cut green chile peppers in half and remove seeds. Place one chile pepper on each chicken breast. Insert a slice of cheese inside each chile pepper. Roll up breasts and secure with toothpicks.
- Dunk each chicken roll in a bowl filled with egg white and water, then roll in cornmeal. Place coated chicken on a lightly greased cookie sheet and bake in the preheated oven for 45 minutes or until tops are lightly browned and cheese is oozing out of the sides. Remove toothpicks and serve.
- To Freeze Ahead: Place each chicken breast roll in a separate resealable plastic bag and put in freezer. To prepare for serving, remove from the freezer and thaw. Preheat oven. Place thawed chicken on a lightly greased cookie sheet and bake in the preheated oven as before.
Nutrition Facts : Calories 287 calories, Carbohydrate 17 g, Cholesterol 88.4 mg, Fat 8.1 g, Fiber 1.8 g, Protein 37.3 g, SaturatedFat 4 g, Sodium 339.3 mg, Sugar 2.5 g
CHICKEN CHILE RELLENOS
From the famous Reata restauant in Fort Worth, TX. ("Reata-Legendary Texas Cuisine" cookbook.) With a large enough pan, you can use three whole chickens (leave skin on) in place of purchasing the legs and thighs separately. If you're short on time, go ahead and use two store-bought rotisserie chickens in place of the Shredded Chicken. Drizzling the top of each relleno with some of our Creme Fraiche and a scoop of guacamole will mellow the pepper just enough to keep from setting your mouth on fire. Believe it or not, some folks evn batter and fry these. If decadence is your thing, just dredge in some egg and buttermilk wash and seasoned flour a few times ti make a generous crust before your fry. Regardless, we say serve with your favorite Spanish rice and some Ranch-Style Beans.
Provided by TxGriffLover
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place the oil in a braising pan and heat over a piping hot grill. When the oil begins to sizzle, add the chicken. Cover with water, making sure the chicken remains submerged throughout the cooking process.
- Generously sprinkle with salt and cumin. Lower the heat to medium-high, so the water continues to simmer. Move the braising pan to the grill and continue cooking for 30-45 minutes over a medium grill,
- replenishing water in the pan as needed.
- The chicken is done when it is firm and white on the outside, and when you slice into it, there is no pink.
- to be seen. Remove the braising pan from grill and carefully drain the broth and discard. Let the chicken cool completely. Remove the chicken skin and bones and discard before shredding the meat. Shred the chicken and reserve.
- Reata Creme Fraiche:.
- Combine all ingredients in a bowl, whisking until the mixture has a consistency of salad dressing. Season to taste with salt and pepper.
- Reata Roasted Poblano Peppers:.
- Rub the oil liberally over the Poblano peppers. Roast the peppers directly on the grill grate until they.
- are charred, turning frequently to ensure charring on all sides. Place the warm roasted peppers in a
- large bowl and tightly cover with plastic wrap for about 15 minutes, until they begin to 'sweat'.
- Peel off the first layer of skin from each pepper. Slit the peppers lengthwise, rinse under cold water to remove the seeds and reserve.
- Stuffing the Rellanos:.
- Preheat the oven to 350º. In a large bowl, combine the cheeses and thoroughly mix. In another large bowl, add the diced tomatoes and shredded chicken, and mix. Add the Ancho Chili Sauce.
- to the chicken and tomatoes and mix until well combined. Carefully fill each pepper with about 1 cup of the chicken-tomato-chili mixture.
- Top each pepper with 1/2 cup of the blended cheeses. Place each stuffed pepper, cheese-side up, in a large baking dish. Bake in the preheated oven for about 20 minutes until cheese is melted.
- Serve 2 per person, drizzled with 1-2 tablespoons of Creme Fraiche and a generous side guacamole.
Nutrition Facts : Calories 1619.6, Fat 123, SaturatedFat 50.5, Cholesterol 466.8, Sodium 10210.3, Carbohydrate 43.2, Fiber 15.5, Sugar 3.6, Protein 91.4
CHILES RELLENOS CHICKEN
There's a little math and a lot of mouthwatering flavor in this simple dinner recipe. The creamy cilantro and lime sauce would taste terrific with rice or egg noodles. -Julie De Matteo, Clementon, New Jersey
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings (1-1/2 cups sauce).
Number Of Ingredients 10
Steps:
- Cut a pocket in the thickest part of each chicken breast. Combine chiles and pepper Jack cheese; spoon into each pocket. Secure with toothpicks. , In a large cast-iron or other ovenproof skillet, brown chicken on both sides in oil. Bake, uncovered, at 350° until a thermometer reads 165°, 15-20 minutes. Remove chicken from skillet; keep warm., Add garlic to skillet; cook for 1 minute. Stir in the cream cheese, broth and lime juice until blended. Bring to a boil. Stir in cilantro and lime zest. , Remove toothpicks from chicken. Serve with cream sauce.
Nutrition Facts : Calories 416 calories, Fat 24g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 583mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 43g protein.
More about "smoked chicken chile relleno food"
CHILE RELLENO WITH SMOKEY CHICKEN - CREOLE CONTESSA
From creolecontessa.com
Estimated Reading Time 2 mins
CHILES RELLENOS WITH CHEESE & SMOKED CHICKEN - JOAN …
From joanofarcbrie.com
CHILES RELLENOS WITH CHEESE AND SMOKED CHICKEN
From recipegoldmine.com
CHICKEN CHILE RELLENO | MRFOOD.COM
From mrfood.com
10 BEST CHICKEN CHILE RELLENO RECIPES | YUMMLY
From yummly.com
GRILLED CHICKEN CHILE RELLENOS - LIVELY TABLE
From livelytable.com
BARBECUED BEAN AND CHEESE CHILE RELLENOS
From barbecuebible.com
BAKED CHICKEN CHILES RELLENOS - REAL HEALTHY RECIPES
From realhealthyrecipes.com
DRBBQ'S SMOKED CHICKEN CHILI RELLENOS WITH BLACK …
From dizzypigbbq.com
SMOKED CHICKEN CHILE RELLENO | RECIPELION.COM
From recipelion.com
Estimated Reading Time 1 min
CHILE RELLENO WITH SMOKEY CHICKEN - CREOLE CONTESSA | MEXICAN …
From pinterest.com
NAKED CHICKEN CHILE RELLENO — THE SKINNY FORK
From theskinnyfork.com
GRILLED CHILE RELLENOS - STUFFED PEPPERS WITH CHICKEN
From houseofq.com
SMOKED CHICKEN CHILE RELLENO - MENU - ZTEJAS - SALT LAKE CITY
From yelp.ca
CHICKEN CHILE RELLENO BAKE AND THE CHOPPED AT HOME CHALLENGE
From realmomkitchen.com
CHICKEN CHILE RELLENO - SMOKED CHICKEN CHILE RELLENO
From myfitnesspal.com
DIANE’S CHICKEN CHILE RELLENOS
From dianehenderiks.com
EASY CHILE RELLENO RECIPE - HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
CHILES RELLEñOS WITH CHEESE AND SMOKED CHICKEN
From cooksrecipes.com
SMOKED CHILE RELLENOS RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
CHILE RELLENO CHICKEN ENCHILADAS - LA PIñA EN LA COCINA
From pinaenlacocina.com
ROASTED HATCH CHILE RELLENOS - CHILES AND SMOKE
From chilesandsmoke.com
10 BEST CHICKEN CHILE RELLENO RECIPES | YUMMLY
From yummly.com
SMOKED CHICKEN CHILI RELLENOS — HOUSEWARMINGS
From myhousewarmings.com
MEXICAN CHILE RELLENO RECIPE - YOUTUBE
From youtube.com
CHILE RELLENOS | RACHAEL RAY RECIPE | RACHAEL RAY
From rachaelray.com
CHICKEN CHILE RELLENOS BAKE - CANADIAN LIVING
From canadianliving.com
CHILE RELLENO TACOS - CHILES AND SMOKE
From chilesandsmoke.com
SMOKY CHILE RELLENO RICE BOWL WITH CHICKEN - ¡HOLA! JALAPEÑO
From holajalapeno.com
CHILES RELLENOS (RECIPE WITH STEP-BY-STEP PHOTOS!) - THE WOKS OF …
From thewoksoflife.com
CHICKEN STUFFED CHILE RELLENO - SOLERANY THE RESTAURANT
From solerany.com
HICKORY-SMOKED-CHICKEN CHILE RELLENO – TEXAS MONTHLY
From whiskeyriver.dev
SMOKED CHICKEN CHILE RELLENO RECIPES - FOOD NEWS
From foodnewsnews.com
CHILE RELLENOS RECIPE - ALL THINGS BARBECUE
From atbbq.com
DECONSTRUCTED CHILI RELLENO’S WITH SHREDDED CHICKEN
From tonyastwocents.com
CHICKEN STUFFED CHILE RELLENOS RECIPE - EATWELL101
From eatwell101.com
RECIPE: SMOKED CHICKEN AND APRICOT RELLENO (Z'TEJAS
From recipelink.com
HICKORY-SMOKED-CHICKEN CHILE RELLENO – TEXAS MONTHLY
From texasmonthly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love