Chicken Rellenos

11 ingredients
5 steps

Ingredients

  • 6 boneless chicken breast halves
  • 1 1/2 c. shredded Monterey Jack cheese
  • 3 Tbsp. Ortega diced green chilies
  • 3 Tbsp. sliced pimento
  • 1/2 tsp. chili powder
  • 2 Tbsp. all-purpose flour
  • 3 Tbsp. Blue Bonnet margarine, melted
  • 1 (16 oz.) jar Ortega mild, medium or hot thick and chunky salsa
  • 30 Ritz crackers, coarsely crushed
  • 1/4 tsp. ground cumin
  • 1 egg, beaten

Directions

  1. 1
    Pound each chicken breast to 1/4-inch thickness.
  2. 2
    Top with 1/4 cup cheese.
  3. 3
    Combine chilies and pimentos.
  4. 4
    Sprinkle 1 tablespoon chile mixture over cheese.
  5. 5
    Roll up chicken from short edge. Secure with toothpicks.

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