Chicken Chili Relleno

So in a quest to multitask and try to utilize my kitchen dinner time I made 2 dinners, Meatloaf and Mashed Potatoes with bell pepper green beans annnnnd Chicken Chili Rellenos for my tuesday evening dinner, well the dinner of course turned out so yummy, the downfall was the kids loved it so much they had Meatloaf, Chicken Chili Rellenos, Mashed Potatoes, Gravy, and Bell Pepper Green Beans, it was funny, to see such different spectrums on the dinner plate, good thing I made my chickens so small so it didn't look as bad as it sounds, it was more like a "Dinner Sampler", yep I've said it, I love to cook, so it just brought a smile to my face to here the "mmmmmm wow mom" and see the empty plates.
 Omg, wow, I amazed myself on this one, I would suggest seasoning the chicken before hand with garlic, salt, and pepper and let it sit overnight, or even cover it when cooking, maybe a foil packet to lock in some more flavor. Either way you choose I think it will turn out pretty dang amazeballs! Now since my surgery I cannot have my favorite Chili Rellenos because of the breading so this recipe has my tweaks to it as I went along.
So in my journey on Pinterest to spice up my dinners and my kitchen vocabulary, I love being in the kitchen and creating so I know I will be changing these recipes to my liking.
Ok so here it is, DRUM ROLL PLEASE!!!!!

Chicken Chili Rellenos 

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Yield: Serves 6

Serving Size: 1 Chicken Relleno

Ingredients

• 6 medium skinless, boneless chicken breasts cut in half, I fillet mine starting at the thickest point then slice in half down to the smallest point 
• 1 Cup Almond Meal (Smart & Final in the Self Serve bins)
• 1 pkg tablespoons taco seasoning mix
• 2 egg, beaten
• 1 Can whole Green Ortega Chilies 
• 6-8 slices Jack Cheese
• 8 oz Tapatio 
• 2 ounces jack cheese, shredded
• 1/4 cup Lime Juice
• Toothpicks 

Instructions

1. Pound chicken to 1/8 inch thickness.
2. Combine Almond Meal and taco seasoning mix in a bowl for dipping 
3. Place egg in another bowl and beat, add Tapatio, and Lime Juice 
4. Open Chilies, I slide my finger down the center and lay open  
5. Have cheese prepared, sliced or out of the package 
6. Dip the chicken in the egg mixture to coat, then into the dry mixture
7. For each roll, place an Ortega Chili on the chicken breast then cheese
8. Place chili, then cheese and roll to close, slide a toothpick diagonally at the seam and place it seam down on a baking sheet, or in a casserole dish, or in a foil envelope

Once all are rolled and on the pan cover and place in center of oven for 30-45 minutes, serve with Mexican quinoa & lime refried beans. Enjoy! 

Mexican Quinoa 

TIP: Rinse Quinoa well, I place mine in a large deep bowl and cover with water, then swish my fingers around in to, drain off water and follow this process until the water is clear.

2 cups Quinoa

3 cups water

1 pkg Taco Seasoning, or make your own (recipe to follow)

place all in rice cooker or follow cooking instructions on the box

DIY Taco Seasoning 

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano

• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Now I x4 this and keep it in a jar, because I use it a lot

Lime Refried Beans 

2 Cans Refried Beans 

2 Limes, Zested

Juice of 2 limes

Place all in a microwave safe dish, or on stove top and cook until bubbling 

I hope you all enjoy these and it helps with your family evening meal planning. You can ask me any questions, also follow me on Pinterest. https://www.pinterest.com/firewife1976/dinner-tonight/, happy eating and of course happy cooking. If there are any recipes you would like from me just ask and I will share those also, I will try to keep posting every week.