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+ servings

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!
Course Entrées
Servings 1

Ingredients
  

  • 1 roasted, peeled and seeded Anaheim pepper
  • 1 6-8 oz Chicken breast
  • 1 tsp. diced celery
  • 1 tsp. diced pecans
  • 2 tbsp. Heavy Mayo
  • 2-3 tbsp. Cheddar Jack cheese
  • 1 slice American cheese

Instructions
 

  • Preheat the oven to 350 degrees.
  • Roast or Boil (in vegetable oil) the Anaheim pepper just until the skin starts to blister. Peel, split and seed the pepper. Set aside.
  • Season and grill 6-8 oz chicken breast to an internal temperature of 165 degrees. Let chicken cool before dicing.
  • Dice chicken breast, then mix with diced celery, pecans, and heavy mayo.
  • Stuff the chicken salad mix into the Anaheim pepper.
  • Top with shredded cheese and American cheese at the very top.
  • Bake for 10 minutes at 350 degrees.
  • Add Cafe's signature sides like a fresh fruit medley or tortilla chips with salsa, for a spa dish finish!

Notes

Recipe courtesy of Cafe at the Garden.
Keyword cafe at the garden, Midland
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