Chicken Rellenos // So easy and delicious ❤️

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These Chicken Rellenos are absolutely delicious and so easy to make. If you like easy meals, then this recipe is for you. I always
Keep roasted poblano peppers in the freezer so they are easy to go, but canned will work just fine and so will Anaheim peppers.
These Chicken Rellenos have a nice kick because of the Jalapeño Jack cheese, but you can use your favorite cheese if you would
Do that. Arroz Blanco Mexicano is my favorite side, and I always prepare a delicious salsa to go along with them. I hope you give this
Recipe a try. ❤️

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White plastic cutting board

Pyrex pie plates

Pyrex 2qt baking dish


INGREDIENTS——————————————————————————————
350° to 365° for frying————-
2 Large Boneless skinless Chicken Breasts ( cut in half)
Roasted poblano peppers (about 4 pieces) I used 1 1/2

4oz. Jalapeño Jack cheese (cut into slices)
2 beaten eggs
1 1/2 C. All purpose flour or as needed
1 1/2 C. Panko Bread Crumbs or as needed
Lemon Pepper (as needed)
Seasoned Salt (as needed)

Canola oil for frying (1 1/2 to 2 inches deep in skillet)
Toothpicks to hold chicken Relleno together (dont forget to romove before serving)

DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGEDIENT IN THIS DISH.

#chickenrecipe
#poblano
#rachelcookswithlove