Chili Thighs Rellenos
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Chili Thighs Rellenos

Chili Thighs Rellenos

Serves 2 | Prep/Cook Time: 1 Hr
  • Calories 510
  • Protein 46g
  • Sodium 902mg
  • Sat.Fat 11g
  • Sugar 7g
Nutritional Information
Serving Per Recipe: 2
Amount Per Serving
Calories 510
% Daily Value*
Total Fat 27g 42 %
Saturated Fat 11g 55 %
Cholesterol 249g 80 %
Sodium 902mg 38 %
Total Carbs 23g 8 %
Dietary Fiber 4g %
Sugars 7g
Protein 46g
Vitamin A 5%
Vitamin C 2%
Calcium 4%
Iron 9%
*Percent Daily Values are based
on a 2,000 calorie diet.

4 PERDUE® FIT & EASY® Boneless, Skinless Chicken Thigh Filets
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.
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Serves 2 thumb_thumb.jpg thumb_thumb.jpg

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