Title: Chicken Chilies Rellenos
Categories: Appetizer
Yield: 28 Servings
| 12 | lb | Boneless skinless chicken br |
| 1 | c | Milk |
| 1 3/4 | c | Flour; seasoned with |
| | | Salt, pepper & paprika |
| 48 | | Green chiles |
| 2 | lb | Monterey jack; cut into 48 p |
| 5 | c | Salsa verde; or salsa rojo |
| 8 | | Eggs; beaten |
Recipe by: Joel Ehrlich Preheat the oil in the
deep fryer to 400 degrees. Season each half chicken breast lightly with
salt. Flatten slightly using a meat mallet. Place 1 piece of cheese in each
chile. Place each stuffed chile on the end of one half chicken breast. Roll
each chicken breast as you would a jelly roll, enclosing the chile. Secure
using toothpicks. Beat the eggs and milk together. Dip each chicken breast
roll in the egg mixture. Dip each into the seasoned flour. Deep fry each
chicken roll until golden (4-5 minutes). Drain. Serve hot, with salsa.
Yields 48 Servings