CHILE CHICKEN RELLENO | Lifting Is Cake

Lifting Is Cake

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

Kinder's Boneless Roasted Garlic Chicken Thigh

skinless chicken thigh

tsp garlic powder

tsp onion powder

tsp paprika

tsp black peppercorn

O Organics Organic Cayenne Pepper - 1.7 Oz

tsp cayenne

tsp dried oregano

tbsp cream cheese

tbsp hot sauce

Sargento Off The Block Fine Cut Shredded Sharp Cheddar Cheese

oz shredded cheddar

salt

olive oil

jalapeno

yellow onion

poblano pepper

Daisy Cottage Cheese, 4% Milkfat Minimum, with Blueberries

cup cottage cheese

Vital Farms, Pasture Raised Eggs Large, 12 Count

egg

tsp garlic

shredded cheddar

Cacique Queso Fresco Part Skim Milk Cheese

skim milk mozzarella

Shop Recipe

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.