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Chiles Rellenos with Chicken

Carolyn Casner
  • 105 minutes
  • Serves 8

INGREDIENTS

2 cups

Chicken, cooked

2 cups

Corn, frozen

16

Poblano peppers or large new mexico green chiles, medium-to-large

1

bunch Scallions

6

Egg whites, large

2/3 cup

All-purpose flour

1 1/2 tsp

Salt

4 tbsp

Canola oil

2 cups

Mexican cheese blend

1/2 cup

Yogurt, nonfat or low-fat plain