Smoky Chicken Chili Rellenos
Ingredients:
4-5 Boneless, skinless chicken breasts
2 limes
Bunch of fresh cilantro
1 35 oz. bottle La Sobrozita tomatillo sauce (found in Mexican food section of grocery store)
1 sm can diced mild green chilis
Olive Oil
Cinnamon
Cumin
Liquid Smoke
1 round Queso Fresco Cheese
1 round Smoked Gouda Cheese
3 eggs
1 C. Cream or Milk
4-5 Chicken Breasts trimmed and tenderized with meat mallet
Using ¾ of the following sauce, marinade the chicken breasts in the refrigerator for 30 minutes.
Sauce/Marinade:
Juice of 2 limes
2 Tbl fresh cilantro coarsely snipped into pieces
3 C Tomatillo Sauce
½ small can green chilis
2 Tbl. Olive oil
¼ tsp. cinnamon
½ tsp. cumin
1 tsp. liquid smoke
Reserve ¼ of the sauce to mix with the following cheeses, grated.
1 round of Queso Fresco
1 round of Smoked Gouda
(Reserve about ½ C grated cheese to sprinkle on top of rellenos before baking.)
After 30 minutes in refrigerator bake chicken and marinade sauce in preheated oven at 350° for 40 minutes or until chicken is cooked through.
While chicken is baking, open pablano peppers and remove seeds. Over gas range or on grill, roast the peppers until tender.
Put cooked chicken in zip lock bag and use a tenderizer or a rolling pin to break the chicken into small pieces. Add to remaining sauce and cheeses and mix into a thick stuffing.
Fill the grilled peppers with chicken stuffing and lay in casserole pan.
Lightly beat 3 eggs with 1 C cream and 1 C tomatillo sauce. Pour over the stuffed peppers.
Sprinkle cheese on top of each pepper and bake at 350° until cheese is golden and bubbling.
Top with salsa and non-fat Greek yogurt or sour cream.
The dish tastes great with sweet corn bread.
