Chicken chilies rellenos net

28 servings

Ingredients

Quantity Ingredient
12 pounds Boneless Skinless Chicken
Breast Halves
1 cup Milk
1¾ cup Flour -- Seasoned with
Salt, Pepper & Paprika
48 Whole Green Chiles
2 pounds Monterey Jack -- Cut Into 48
Pcs
5 cups Salsa Verde -- or Salsa
Rojo
8 Eggs -- Beaten
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date:

Directions

Preheat the oil in the deep fryer to 400 degrees. Season each half chicken breast lightly with salt. Flatten slightly using a meat mallet. Place 1 piece of cheese in each chile. Place each stuffed chile on the end of one half chicken breast. Roll each chicken breast as you would a jelly roll, enclosing the chile. Secure using toothpicks. Beat the eggs and milk together. Dip each chicken breast roll in the egg mixture. Dip each into the seasoned flour. Deep fry each chicken roll until golden (4-5 minutes).

Drain. Serve hot, with salsa.

Yields 48 Servings

Recipe By :

From: Terri Woltmon

04-15-94 (20:09) Num (4) Cooking

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