Stuffed Chicken Relleno

Make this chicken relleno a weeknight staple. Every bite is full of chilies, cheese and Tex-Mex flavor.

Make this chicken relleno a weeknight staple. Every bite is full of chilies, cheese and Tex-Mex flavor.

Stuffed Chicken Relleno

Prep Time
30

MINUTES

30 minutes
Cook Time
50

MINUTES

50 minutes
Serves
5

Calories
330

  • Calories330
  • Total Fat11 g
  • Cholesterol95 mg
  • Sodium860 mg
  • Total Carbohydrate23 g
  • Protein39 g

Ingredients

  • 5 Boneless Skinless Chicken Breasts

  • 1/2 cup Poblano pepper, roasted, seeded, diced

  • 6 tablespoons jalapeno peppers, divided, seeded, diced

  • 1 ear corn on the cob, roasted, kernels removed

  • 1/2 cup cheddar cheese, shredded

  • 15 ounces black beans, canned, drained, rinsed

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

  • 4 Roma tomatoes, diced

  • 1/2 cup white onion, diced

  • 3 tablespoons fresh cilantro, chopped

  • 3 tablespoons fresh lime juice

  • 1/2 cup salsa verde

Cooking Instructions

  • Combine Poblano peppers, 2 T. jalapenos, corn, cheese, beans, salt and pepper in a mixing bowl. With a slender knife, cut a 3" pocket along the length of the thickest side of chicken. Stuff 1/5 of the mixture into the pocket and secure with toothpicks.
  • Preheat an outdoor grill over a low heat. Place stuffed chicken breasts on the grill. Cover and grill for 45-50 minutes or until internal temperature reaches 170°F. Turn chicken occasionally while grilling.
  • Make Pico de Gallo by combining Roma tomatoes, white onion, 4 T. jalapenos, cilantro and lime juice. Set aside.
  • Served stuffed chicken breasts topped with salsa verde and a side of prepared Pico de Gallo.