Chile Cheese Stuffed Baked Chicken Cutlets

Baked chicken cutlets sutffed green chile peppers and cheese.

Chile Cheese Stuffed Baked Chicken Cutlets

These easy cheesy green chile stuffed, rolled and baked chicken cutlets is a recipe you need to try. Topped with Pork Green Chili, they're simply irresistible.

Course Main Course Chicken

Cuisine American/Mexican

Prep Time 20

Cook Time 30

Servings

Calories 374kcal

Author Lea Ann Brown

Ingredients

4 Boneless Skinless Chicken Breasts Cut into 8 cutlets.
1 Tablespoon Kosher Salt
1 teaspoon Freshly ground black pepper or New Mexico Red Chile Powder, if you want this recipe spicier.
8 good-sized Hatch Ghile Peppers roasted, peeled and seeds removed
3 cups Cheddar Cheese measured after shredding
28 ounces Green Chili with Pork 3 ½ cups
¼ cup Heavy Cream Or Sour Cream (optional)

Instructions

Lay a chicken cutlet on a cutting board, season lightly with salt and pepper and top with a whole roasted and cleaned chile pepper, or about ¼ cup of chopped chile peppers.
Sprinkle on a couple healthy tablespoons of grated cheese.
Starting with the narrow end, roll up the chicken cutlet. As you roll the cutlets, place them seam side down in lightly oiled 9 x 13" baking dish.
Use a whisk to combine cream or sour cream with the green chili. Pour Green Chili With Pork over the chicken breast cutlets.
Sprinkle more grated cheese over the cutlets and bake covered with foil at 350 degrees for 30 minutes.

Notes

Tips for Success

It's easy to cut your own chicken cutlets. Just purchase boneless skinless chicken press. Press the palm of your hand on the top of the breast and using a very sharp knife cut the chicken breast in half horizontally. Leaning down to eye level to watch your progress helps keep those cutlets even.

Choose chicken breasts that are similar in size.

You can make these baked chicken cutlets using whole chile peppers or diced chile peppers. Using a whole pepper makes assembly easier and using diced chiles makes them easier to eat. Your choice.

Once the chicken has been cut into cutlets, take a meat mallet and use it to even out the cutlets. Plus, those little indents made from the mallet will serve as little indents to capture the salt and pepper.

If using frozen Green Chili with Pork, pour it into a bowl and give it a good stir. Frozen food like this can tend to separate. A good stir will restore it's texture.

Nutrition