RO*TEL Across America Recipe Contest - Grilled Chicken Bacon Chile Rellenos

Grilled Chicken Bacon Chile Rellenos

by Jenifer from FL

Stuffed poblano chile peppers sure to make your mouth water!

AVERAGE RATING

Category

Main Dish

Prep Time

35 min

Servings

2

Recipe Ingredients

2 medium poblano peppers
1 boneless skinless chicken breast
6 slices bacon
1/2 cup original Ro*tel (drained)
3 green onions minced
1/3 cup frozen corn, thawed
1 cup shredded Mexican blend cheese- separated
oil
salt
pepper

Directions

Wash peppers and preheat broiler. Preheat grill to medium heat. Place whole peppers on a broil-safe pan and cook under broiler, turning as the skin is charred. Remove from oven and place in a plastic zip top bag. Butterfly chicken- and rub with a small bit of oil. Season with salt and pepper- grill on medium heat until juices run clear. Cooking time for chicken will differ depending on the thickness of chicken.
While chicken is cooking, chop bacon into small pieces and cook in a skillet till almost crispy. Drain and set aside. Mince green onions.
Remove chicken from grill when cooked thoroughly and chop into small pieces. Place in a large bowl, add green onions, bacon, Ro*tel, corn and 1/2 cup shredded cheese. Mix well.
Remove peppers from bag, and carefully peel & discard skin. Slice both peppers in half lengthwise, and remove and discard seeds. Place peppers on a grill skillet- and stuff with filling mixture. Place on grill and cook on low heat until mixture is heated thoroughly- approximately 15 minutes. Top with remaining cheese and melt. Remove from grill.