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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Chile Relleno Recipe

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This recipe for Chicken Chile Relleno, by , is from Victoria's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Victoria Brown


1 (8-ounce) block Monterey Jack cheese, cut in half, divided
2 cups crushed cheese nacho chips
1 egg
1 poblano chili pepper, cut into quarters lengthwise
4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
Cooking spray
1/2 cup taco sauce

1. Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray. Cut 1/2 the cheese into 8 strips; shred other half.
2. Place crushed chips in a shallow dish. Place egg in another shallow dish; lightly beat and set aside.
3. Place one chili strip on each chicken breast and top with 2 strips of cheese. Roll up and secure with toothpick.
4. Dip chicken rolls into egg then into chips, until evenly coated on all sides. Place on baking sheet. 5. Lightly spray with cooking spray.
6. Bake 25 minutes, sprinkle with shredded cheese, and bake 5 more minutes, or until chicken is no longer pink in center.
7. Drizzle with taco sauce and serve immediately.




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