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This is my experimental take on baked chile rellanos with tlaquepaque sauce. It turned out wonderful!
Diet Calendar Entry for 17 July 2018:
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1126 kcal
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Fat: 73.65g | Prot: 85.03g | Carb: 36.88g.
Breakfast: Horizon Organic Half & Half (Ultra Pasteurized), Coffee (Brewed From Grounds). Lunch: Food Club Sliced Black Olives, Kroger Finely Shredded Quesadilla Cheese, Daisy Sour Cream, 505 Southwestern Hatch Valley Green Chile Salsa, Kroger Finely Shredded Sharp Cheddar Cheese, Chicken Breast, Green Hot Chili Peppers. Dinner: Olive Garden Italian Salad Dressing, Premier Nutrition High Protein Shake - Bananas & Cream, Celery, Cucumber (Peeled), Deli Turkey or Chicken Breast Meat, Calavo Avocado. Snacks/Other: Blue Diamond Smokehouse Almonds. more...
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 Comments
stuffed with chicken and cheddar.
17 Jul 18 by member: Cynthia Norris
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17 Jul 18 by member: jengetfit123
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dang I have all that stuff .. I am making these for my dinner. I love chilli rellenos
17 Jul 18 by member: Mirror1116
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17 Jul 18 by member: JackieSpahr
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17 Jul 18 by member: crazy8cottage
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I would TOTALLY eat that! I'm interested in your recipe if you care to share it.
17 Jul 18 by member: SoCalPam
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17 Jul 18 by member: meldurfee
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Recipe: the Chile's are stuffed with some shredded chicken breast that spent 5 hours in a crockpot, then mixed with some shredded cheddar. They were then baked in a ceramic dish covered by foil at 350°F for 50 minutes. At that point I peeled the outer tough skin part and covered it with the tlaquepaque sauce and black olives.
17 Jul 18 by member: Cynthia Norris
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Tlaquepaque sauce: mix 505 green salsa with sour cream, and quesadilla cheese.
17 Jul 18 by member: Cynthia Norris
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Cover the rellano with the sauce and bake uncovered at 350°F for an additional 10 minutes, the 5 under the broiler.
17 Jul 18 by member: Cynthia Norris
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Looks great. Gonna have to try it
17 Jul 18 by member: robadamsjr
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