
CHILE CHICKEN RELLENO
Serves 235 mins prep55 mins cook
This was incredibly delicious! Like I am obsessed! Def making it again! Next time I will dip them in the egg batter just sometimes you have ANTOJITOS and you need a quick fix!
0 servings
What you need

tsp garlic powder

tsp onion powder

tsp paprika

tsp black peppercorn
tsp cayenne
tsp dried oregano

tbsp cream cheese

tbsp hot sauce

oz shredded cheddar

salt

olive oil

jalapeno

yellow onion

poblano pepper

cup cottage cheese

egg

tsp garlic

shredded cheddar

skim milk mozzarella
Instructions
1. Marinate the chicken thighs overnight with the seasonings and the olive oil 2. Roast your poblano peppers and peel them 3. cook the chicken thighs until done with the onions. Add in the cream, cheese, cottage cheese cheese. 4. Add peeled, poblano peppers to a baking dish and or air fry safety dish and air fry at 450° for 5 to 10 minutes 5. Top with an over easy egg, guess of fresco and some more Tapatio.
