dinner

Stuffed Chicken Relleno

30 Mins

5 Servings

Ingredients

5 Fresh 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

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

Directions

1. 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.

2. 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.

3. Make Pico de Gallo by combining Roma tomatoes, white onion, 4 T. jalapenos, cilantro and lime juice. Set aside.

4. Served stuffed chicken breasts topped with salsa verde and a side of prepared Pico de Gallo.