Baked Chicken Chiles Rellenos

Prep: 35 min

Bake: 25 min

Oven: 375

Makes: 6 servings

6 skinless, boneless chicken breast halves

1/3 cup flour

3 tbsp cornmeal

1/4 tsp ground red/black pepper, whichever you have on hand

1/4 tsp salt

1 egg

1 tbsp water

1 4 oz can whole green chile peppers, seeded and cut in half lengthwise (6 pieces total)

2 oz Pepper Jack or Monterey Jack cheese, cut into six 2x1/2 inch sticks

2 tbsp snipped fresh cilantro or fresh parsley

1/4 tsp black pepper

2 tbsp butter, melted

1, Place a chicken breast half between 2 pieces of plastic wrap. Using a flat side of a meat mallet (or the side of an unopened canned good from your pantry), pound meat lightly into a rectangle about 1/8 inch thick. Remove plastic wrap and put chicken on separate plate. Repeat with remaining chicken breast halves until done with all six.

2. In a shallow dish (pie tin), combine the flour, cornmeal, red/black pepper, and salt. Place egg in another shallow dish (pie tin); add water and beat lightly to combine.

3. For each roll, place a chile pepper half on a chicken piece near the top edge. Place a stick of cheese on the chile pepper at the top edge as well. Sprinkle with some of the cilantro/parsley and black pepper. Fold in the sides; roll up, starting from the top edge with cheese and chile pepper. Secure with wooden toothpicks.

4. Dip chicken rolls in egg mixture; coat with cornmeal mixture. Place rolls, seam side down, in a shallow baking pan. Drizzle with butter.

5. Bake, uncovered, in a 375 oven for 25-30 min or until chicken is no longer pink (170F). Remove toothpicks, or let your guests do that themselves. Just remember to warn them that they are there.

6. Enjoy!

Let me know what you thought of it after you made it!!!

Chicken Enchiladas

Chicken Enchiladas

16 oz can diced Tomatoes
1/2 teaspoon coriander
1 cup sour cream
4 oz green chilies
Mix these ingredients in a blender and set aside. This will be the topping for the enchiladas.

4-6 Boneless chicken breasts (boiled and Shredded)
1/2 teaspoon salt
8 ounce cream cheese
1/2 of a medium yellow onion (chopped)

Shred chicken and mix together with cream cheese, salt and chopped onion.

Fry 10-12 soft taco size flour tortillas in vegetable oil until slightly browned on each side. Scoop chicken mixture in each shell and roll up. Place in 9x13 baking dish. Cover with pink sauce that was set aside at the beginning cover with foil and bake at 350 for 20 minutes. Uncover and top with Monterey Jack Cheese and bake another 5-10 minutes until cheese is melted.

I like to serve these with Spanish Rice a Roni

Cafe Rio Salads

Cafe Rio Salads/Burritos

Meat:
2 1/2 lbs Pork Tender thawed (roast style)
***I am not a pork fan so I use 2 to 3 lbs of Chicken breasts instead depending on how many I am feeding. but follow everything else***

Mix:
1 1/2 C brown sugar with
1 1/2 C salsa (I like to use a fresh salsa out of the deli or veggie area and not a bottled one. I think they taste better)
1 can coke
(just do equal parts of brown sugar & salsa - how ever much you think you need/want)
Put pork in Crock-Pot and pour mixture over it. Cook it on low for 7 hrs (or until meat is cooked). Shred pork and cook an additional 30 min minimum. The pork will absorb all the juices.


Cafe Rio Rice
3 cups rice
6 cups water
4 tsp. chicken bouillon
1 Tbs. butter
1/2 onion chopped
4 tsp. minced garlic
1/2 bunch cilantro, chopped
1 can diced green chilies
1/2 tsp. salt
Saute onion and garlic with the butter until the onion is soft. Add the rice and water and all other ingredients and bring to a boil. Reduce the heat to low, cover with a lid, and simmer for about 15-20 minutes.

Creamy Cilantro Tomatillo Salad Dressing
1 package dry Hidden Valley Ranch Dressing
1 cup mayonnaise
1/3 cup buttermilk
1 cup cilantro
2 cloves garlic ( I use extra garlic usually cause we like garlic)
3 tomatillos (skin off)
1/2 tsp cayenne pepper
Put all ingredients into a blender. Chill before serving and it will thicken.

For those of you that haven't had a Cafe Rio Salad.......Serve in a bowl with warm tortilla. Layer rice, beans, pork, romaine lettuce, crushed tortilla chips, and dressing.