Chicken Chile Relleno

Ingredients

• 6 medium skinless, boneless chicken breasts

• ⅓ cup cornmeal

• 2 tablespoons taco seasoning mix

• 1 large egg, beaten

• 1 (4 ounce) can whole green chilies

• 2 ounces Monterey jack cheese, cut into 6 strips or shredded

• 2 tablespoons cilantro, chopped

• ¼ teaspoon crushed red pepper

• 8 ounces red bottled taco sauce (or salsa)

Directions

1. Preheat oven to 375°.

2. Pound chicken to 1/8 inch thickness.

3. Combine cornmeal and taco seasoning mix. Place egg in another bowl and beat.

4. Cut chilies in half lengthwise making six pieces. For each roll, place half of a chili pepper onto a chicken breast. Then add a strip or pile of cheese and sprinkle on some cilantro and crushed red peppers.

5. Roll up and dip into egg, then into cornmeal. Place chicken seam down in a shallow baking dish.

6. Bake uncovered for 25-30 minutes.

7. Heat taco sauce sprinkle chicken with cheese and fresh cilantro. Serve with sauce.

YIELD: SERVES 6

PREP TIME: 40 minutes

COOK TIME: 30 minutes

TOTAL TIME

1 hour 10 minutes