Chicken Chile Relleno Rolls

Chicken Chile Relleno Rolls​ Recipe – 30g of Protein!

May 23, 2016

Chicken Chile Relleno Rolls​ Recipe

Don’t be chicken…go south of the border! It will seem as though you're south of the border with this Chicken Chile Relleno Rolls Recipe. Moist, spicy, cheesy…and really pretty quick! This delicious Chicken Chile Relleno Rolls Recipe can be served with a bowl of cool pico de gallo, cauliflower rice, or some Spanish rice for your family.

Chile Rellenos is Spanish for “stuffed peppers” and is possibly one of the best known and loved Mexican foods, usually found on Mexican restaurant menus.

Making traditional Chile Rellenos may seem intimidating at first because there are a lot of steps. With this Chicken Chile Relleno Rolls Recipe, it is easier. The first time you take a stab at it, just give yourself plenty of time; the second time will be super easy!

Recipe by: Linda Farnsworth of Eating Well, Living Thin
Serves: 4

Chicken Chile Relleno Rolls Recipe


  • Vegetable cooking spray
  • 3/4 pound chicken breast halves (4 pieces)
  • Kosher salt and black pepper


  • 3/4 cup shredded Colby Jack cheese
  • 3 tablespoons finely minced onion
  • 3 tablespoons minced fresh cilantro
  • 1 teaspoon chili powder
  • One 4-ounce can diced green chilies


  • 1 egg, beaten
  • 1 tablespoon milk
  • 1/4 fine dry bread crumbs
  • 1 tablespoon flour
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil


  1. Preheat oven to 350 degrees. Spray a baking sheet or shallow baking dish with vegetable cooking spray and set aside.
  2. Rinse chicken and pat dry. Between two pieces of plastic wrap pound each chicken breast half to 1/4 inch thickness.
  3. Lightly sprinkle one side with salt and pepper. Set aside.

For Dredge:

  1. In a shallow dish combine the egg and milk.
  2. In another shallow dish mix together the bread crumbs, flour, chili mix, and salt.
  3. Dip the chicken rolls into the egg mixture and then into the crumbs.
  4. Place on a prepared baking sheet. Brush or drizzle olive oil over the rolls. Bake, uncovered for 25-30 minutes or until chicken is no longer pink.

Nutritional Info Per Serving

Calories 242; Carbohydrates 8 grams; Fat 10 grams; Protein 30 grams

Chicken Chile Relleno Rolls



Linda Farnsworth had RNY in 2004 and lost 208 pounds. Linda loves to cook and create recipes, so she was concerned with her new way of life that hobby would be behind her. On her blog, Eating Well...Living Thin, you will find something that everyone you cook for will love plus serving suggestions. She now believes healthy eating CAN include comfort food!

Read more articles by Linda!

Recipe Disclaimer: If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on is intended for informational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions and concerns.

Check out more recipes from Linda, of Eating Well, Living Thin on ObesityHelp!