Tortilla Crusted Chicken Rellenos With Cilantro Sauce

• 2/3 cup sour cream
• 1/3 cup mayonnaise
• 4 scallions finely chopped
• 1 small jalepeno seeded and diced
• 3 T Cilantro finely chopped
• 4 small pablano peppers
• 6 oz. Pepper Jack cheese cut into 4 strips
• 1/2 cup buttermilk
• 1 cup finely chopped tortilla chips
• 1/4 t. black pepper
• 1/2 t. chili powder
• 1/2 t. ground cumin
• 3 T. canola or vegatable oil
• 4 boneless, skinless chicken breasts

1. Make cilantro sauce: In medium bowl place sour cream, mayonnaise, scallions, jalepeno, and cilantro. Stir to blend, cover and refrigerate until serving
2. Roast whole Poblanos over gas flame until skin is charred and blistering. Place in paper bag to steam. Cut slits to remove seeds and stems. Remove skin. Stuff each pepper swith stick of cheese.
3. Pre heat oven to 375. Flatten chicken breast to 1/4 inch. Place cheese filled peppers in center of each breast. Fold sides over and roll up, secure with toothpicks. Place buttermilk in shallow bowl. Place crushed tortillas and seasonings in another bowl. Dip breasts in buttermilk and roll in tortilla mixture. Place oil in non stick skillet and heat on med. high. Place chicken in hot skillet and saute 3 -5 min. per side until lightyly browned. Remove chicken to baking sheet coated with baking spray. Bake 20 - 25 minutes (160F)

sour cream, mayonnaise, jalepeno, t, peppers, pepper, buttermilk, tortilla chips, black pepper, chili powder, ground cumin, vegatable oil, chicken breasts

Taken from www.epicurious.com/recipes/member/views/tortilla-crusted-chicken-rellenos-with-cilantro-sauce-1244612 (may not work)