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Chicken and Cheese Rellenos Recipe

Chicken and Cheese Rellenos Recipe

6 servings



6 large poblano chilies

1 each: chopped medium onion, carrot, garlic clove

1 pound boneless, skinless chicken breast, cooked, shredded

1/2 cup whole kernel corn

1/2 teaspoon each: ground cumin, dried thyme leaves

1/2 cup each: shredded reduced-fat Monterrey Jack, fat-free Cheddar cheese

Salt and pepper, to taste

1 tablespoon vegetable oil

Chili Tomato Sauce


Cut stems from tops of chilies, remove and discard seeds and veins. Simmer peppers in water to cover until slightly softened, 2 to 3 minutes, drain and cool.


Saute onion, carrot, and garlic in lightly greased large skillet until tender, 3 to 5 minutes. Add chicken, corn and herbs, cook over medium heat 1 to 2 minutes. Remove from heat and stir in cheeses, season to taste with salt and pepper. Spoon mixture into peppers, saute in oil in large skillet until tender and browned on all sides, 6 to 8 minutes. Serve with Chili Tomato Sauce.

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