Chiles Rellenos with Chicken
These pan-fried chiles rellenos are stuffed with a skinny chicken-and-corn filling. Serve with salsa or your favorite enchilada sauce.
Make Ahead Tip: To make ahead: Prepare through Step 4, cover and refrigerate for up to 2 days.
Wash your hands thoroughly after removing the skin and seeds from chile peppers or wear rubber gloves.
1 starch, 1 vegetable, 1 1/2 lean meat, 1 high-fat meal, 1 1/2 fat