Stuffed Chicken Relleno

Try our NatureRaised Farms® Boneless Skinless Chicken Breast Portions stuffed with fire-roasted poblano peppers, jalapenos, fresh corn and black beans with sharp cheddar cheese. Top with a sweet verda salsa and fresh pico de gallo.



Serving size: varied | Prep time: 30 minutes | Cook time: 50 minutes | Total time: 1 hour and 20 minutes

Ingredients

  • NatureRaised Farms® Boneless Skinless Chicken Breast Portions
  • 2 poblano peppers (½ cup), roasted, seeded and diced
  • 2 jalapenos (2 tbs), roasted, seeded and diced
  • 1 ear corn on the cob (½ cup),  roasted and kernals removed
  • ½ cup shredded cheddar cheese
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • ½ cup prepared salsa verde
  • ½ cup fresh pico de gallo,  see recipe below
  • Pico de Gallo
  • 4 roma tomatoes (1 ½ cups), diced
  • ½ cup white onion, diced
  • ¼ cup fresh jalapenos, diced
  • 3 Tbsp fresh cilantro, chopped
  • 3 Tbsp fresh lime juice

Instructions

Combine poblano peppers, jalapenos, corn, cheese and beans with salt and pepper in a mixing bowl. With a slender knife cut a 3-inch pocket along length of thickest side of chicken. Stuff a quarter of the mixture into each pocket and secure pocket with toothpicks.

Preheat an outdoor grill over a low heat. Place stuffed breasts on grill. Turn chicken using tongs; cover and grill for 45-50 minutes or until internal temperature reaches 170°F.

While chicken is cooking, combine all ingredients for pico de gallo in a mixing bowl and serve with salsa verde on top on stuffed breasts.

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