Cafe at the Garden’s Chicken Salad Chile Relleno


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Cafe at the Garden's Chicken Salad Chile Relleno
Mom's chicken salad recipe gets kicked up a notch in Cafe at the Garden's Chicken Salad Chicken Relleno! It's all nestled inside an Anaheim pepper and covered in cheese! It's a recipe this Midland hideaway has kept secret for years--until now!
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Course Entrées
Occasion Casual, Spring, Summer
Servings
Course Entrées
Occasion Casual, Spring, Summer
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350 degrees.
  2. Roast or Boil (in vegetable oil) the Anaheim pepper just until the skin starts to blister. Peel, split and seed the pepper. Set aside.
  3. Season and grill 6-8 oz chicken breast to an internal temperature of 165 degrees. Let chicken cool before dicing.
  4. Dice chicken breast, then mix with diced celery, pecans, and heavy mayo.
  5. Stuff the chicken salad mix into the Anaheim pepper.
  6. Top with shredded cheese and American cheese at the very top.
  7. Bake for 10 minutes at 350 degrees.
  8. Add Cafe's signature sides like a fresh fruit medley or tortilla chips with salsa, for a spa dish finish!
Recipe Notes

Recipe courtesy of Cafe at the Garden.

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