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Canyon Grill Chicken Chile Relleno



  • 1 blanched green chile (poblano or Anaheim)
  • 1/4 cup diced chicken breast (seasoned to taste)
  • 1/4 cup Monterey jack cheese (grated)


  1. Fill pepper with cheese and chicken. Dip pepper in buttermilk with egg. Dip in flour. Drop in hot 350 degree F vegetable oil for approximately 3 to 4 minutes. Cover with more grated Monterey jack cheese.
  2. Bake approximately 5 minutes.
  3. Serve with green tomatillo sauce. Garnish with lettuce, tomato and sour cream.

Posted by GayleL at Recipe Goldmine - May 15, 2001.

Source: 7/9/99 Recipe from Canyon Grill

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