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Chili Thighs Rellenos

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In The Fresh Meat Case

PERDUE® Fresh Boneless Skinless Chicken Thighs

Chili Thighs Rellenos

Chili Thighs Rellenos
Comments

In The Fresh Meat Case

PERDUE® Fresh Boneless Skinless Chicken Thighs

In The Fresh Meat Case

PERDUE® Fresh Boneless Skinless Chicken Thighs

Made With:

PERDUE® Fresh Boneless Skinless Chicken Thighs

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PREP TIME: 0min COOK TIME: 1hr 0min
Serves 2

Prep/Cook
PREP TIME: 0min COOK TIME: 1hr 0min
Serves
Serves 2

  • 510
    Calories
  • 46g
    Protein
  • 902mg
    Sodium
  • 11g
    Sat. Fat
  • 7g
    Sugar
  • nutritional information

Ingredients

1 4 oz. can whole, mild green chilies, seeded

1 egg, beaten

Salt and ground pepper to taste

1/2 cup seasoned bread crumbs

1 tbsp. butter or margarine

1 tbsp. olive oil

1 8 oz. can tomato sauce

1/2 cup shredded Monterey Jack cheese


Step 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.

Step 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.

Step 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.

Step 4

Spoon tomato sauce over thighs. Reduce heat to medium-low and cover. Cook for 20 minutes or until thighs are cooked through.

Step 5

Sprinkle with cheese; cover and cook 2 minutes longer.

Ta Da

Chili Thighs Rellenos

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Mouth-watering goodness. Serves 2 /recipe-images/Chili_Rellenos_Thighs_Thumb_thumb.jpg /recipe-images/Chili_Rellenos_Thighs_Thumb_thumb.jpg