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Chili Thighs Rellenos

Chili Thighs Rellenos Recipe

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Prep/Cook Time: 60 Minutes
Servings: 2
Average Rating: Star Star Star Star Star

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4
1 4 ounce can whole, mild green chilies, seeded
1 egg, beaten
Salt and ground pepper to taste
1/2 cup seasoned bread crumbs
1 tablesppon butter or margarine
1 tablespoon olive oil
1 8 ounce can tomato sauce
1/2 cup shredded Monterey Jack cheese


  1. Open chicken thighs and lay flat. Divide chilies in four equal amounts and place in the center of each thigh. Roll up and secure with toothpicks. 
  2. In a shallow bowl, combine eggs and salt and pepper to taste. Dip thighs in egg and roll in bread crumbs. Refrigerate 15 minutes. 
  3. In a large skillet, over medium heat, melt butter with oil. Add thighs and cook, turning, 10-12 minutes or until brown on all sides.
  4. Spoon tomato sauce over thighs. Reduce heat to medium-low and cover. Cook for 20 minutes or until thighs are cooked through.
  5. Sprinkle with cheese; cover and cook 2 minutes longer.

  • Serving Size 2 thighs

  • Servings Per Recipe 2

  • Amount Per Serving (* % of Daily Value)

  • Calories 510

  • Total Fat 27g (42%)

  • Saturated Fat 11g (55%)

  • Trans Fat 0g

  • Cholesterol 249mg (80%)

  • Sodium 902mg (38%)

  • Total Carbohydrate 23g (8%)

  • Dietary Fiber 4g

  • Sugars 7g

  • Protein 46g

  • Vitamin A 5%

  • Vitamin C 2%

  • Calcium 4%

  • Iron 9%

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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