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Chicken Chiles Rellenos Recipe

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This recipe for Chicken Chiles Rellenos, by , is from Eating at Grammy Nell's: A Good Experience, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nell Phillips

Category:
Category:

Ingredients:  
Ingredients:  
8 chicken breast halves, bone-in
skin on salt and pepper
10 -12 fresh poblano peppers
1 onion, finely diced
1/2 cup fresh cilantro, roughly chopped
3-4 ears of corn, kernels removed
frozen corn or drained can corn
will do as well
1-1/2 cup good quality canned
tomatillo sauce
4 cups grated cheese, mixture of
cheddar, jack and Mexican mix.

Directions:
Directions:
Preheat oven to 400.
Season chicken on both sides with salt and pepper. Roast chicken in oven for 45-50 minutes. While chicken is roasting, roast and peel poblano chilies. Cut slit in each of the chiles and remove seeds. Set aside. Once chicken is roasted, let cool Slightly and , using your hands, shred it into pieces. Place in large mixing bowl. To the chicken, add onion, cilantro, shaved corn, tomatillo sauce and 1-1/2 cups of grated cheese, salt and pepper. Using a spoon or hands, mix ingredients together. Taster and adjust seasoning by adding more salt and pepper, if needed. Stuff the roasted chiles with chicken mixture and top with remaining 1-1/2 cup of grated cheese. Put finished chiles on
a sheet tray and bake 350 for 20-30 minutes until the chiles are hot and cheese on top has melted.

Personal Notes:
Personal Notes:
you do not have to put in corn; and if you do add 1 small can whole kernal corn , drained, instead of fresh corn. Also use chicken thighs, instead of breast.

 

 

 

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