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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.



Lyric Williams - Cincinnati, OH 3/9/2015 12:27:44 PM
I tried this recipe several times for friends in the past week.. I can't tell you how good it is! The Chicken From Perdue is always my favorite, moist, not stringy and flavorful! Thanks for producing such a amazing Bird and the recipe is a quick, easy go to for fun gatherings not to mention at home for the family.. :)
Judy Cope - Savannah, GA 3/5/2015 8:44:05 PM
This looks sooooo good and easy to make. I think I will be doing this tomorrow or maybe Saturday. Thanks Perdue for sharing it.
Margaret Rice - Prestonsburg, KY 3/5/2015 8:33:59 AM
Fast, tons of flavor, and the whole family enjoyed this fine dish! No need to call them to the table, they lead with their noses!!
Angela Hall - Ansted, WV 3/4/2015 9:33:35 PM
This one seems like a winner.Sounds absolutely delicious. I love jalapeno poppers and cannot wait to try this.
Patricia Woolf - Center Line, MI 3/4/2015 3:05:15 PM
This is an excellent recipe. Family loved it and asked for seconds. will be making again very soon
April Hughes - MOUNT HOLLY, NJ 3/4/2015 2:50:16 PM
This Chicken recipe was easy to make and when it was done cooking it tasted oh so good. My Chili Thighs Rellenos was just the perfect meal for another cold snowy night and the addition of th echillis made me just a little warmer and comforted me and the addition of the Monterey Jack cheese made my night.
Heidi Salisbury - Elyria, OH 3/4/2015 1:44:36 PM
I made this for lunch today and we enjoyed it. My husband wanted more of it !
Katy Kline - Cary , NC 3/4/2015 12:40:17 PM
This was the easiest and most flavorful recipe I've tried in a long time. Great for cinco de mayo or anytime your craving Mexican for dinner.
Michelle Belt - BEthlehem, PA 3/4/2015 11:52:23 AM
Looks like a good recipe except for green chilies I cannot eat spicy foods so I would either eliminate them totally or substitute with something else
Monica - Buckeye, AZ 3/4/2015 11:51:34 AM
Sounds yummy but I prefer breast meat but my husband prefers thighs so will use both.
carol doty - tledo,, OH 3/4/2015 11:33:32 AM
tried your recipe and it was delious, my family loved it---also another recipe you can do is put chicken stuffing in them roast in oven baste with garlic butter

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