Reverse Chicken Chili Rellenos and Creamy Corn Cassarole

Good morning!! I didn't make it to the store the day before yesterday, so we just did leftovers. Last night, I made inside-out chicken chilies rellenos with a creamy corn cassarole! It was super yummy!! Hubby has duty today, so I won't be cooking tonight, either. My son ate everything on his plate!!



Look at all that gooey, yummy cheese!! If you want this on your taste buds;
This recipe takes about 45 minutes to prep and cook.

2 boneless skinless chicken breasts, halved crosswise in a diagonal
1/3 cup whole wheat flour
3 tablespoons cornmeal
1/2 teaspoon cayenne pepper
1 egg, slightly beaten with 1 tablespoon water in a shallow dish
1 4-ounce can whole green chili peppers, rinsed, halved lengthwise, and seeded
2 ounces Monterrey Jack cheese, sliced into four thin sticks
2 tablespoons chopped fresh cilantro
salt
pepper
butter flavored cooking spray

Preheat oven to 375 degrees.

Butterfly chicken breast halves. Cover with plastic wrap and pound out until thin enough to roll, about 1/8 inch. Place a chili pepper half on each piece of chicken near the edge. Place a stick of cheese on top, sprinkle with cilantro, season the entire inside of the breast with salt and pepper, and roll up.

In a shallow bowl, combine flour, cornmeal, and cayenne pepper, stir to combine. Set up an assembly line with egg, flour mixtire, and a foil lined baking sheet sprayed with cooking spray.

Dip chicken into egg, then coat in flour mixture and lay on baking sheet, seam side down. Spray the tops of the chicken with cooking spray. Bake, uncovered for 25 to 30 minutes, until chicken is no longer pink. Let stand a couple of minutes before serving.

This recipe serves 4

For the awesome corn cassarole;
This recipe takes about 60 minutes to prep and cook.

Nonstick cooking spray
16 oz frozen corn
1 red bell pepper, chopped
1 small onion, chopped
salt
pepper
1/2 can cream of celery soup
4 oz cream cheese with chives and onions
1/4 cup milk
2 chipotle peppers in adobo, minced

Preheat oven to 375 degrees.

Coat a cassarole with cooking spray and set aside. Place corn in a colander. Run it under cold water to thaw, and allow to drain.

In a large bowl, whisk together salt and pepper, soup, cheese, milk, and chipotle peppers. Set aside.

In a large saucepan, cook bell pepper and onion in cooking spray until tender. Add them and the corn to the soup mixture and toss well to combine. Transfer to prepaired cassarole.

Bake, uncovered, for 50 minutes, until heated through. Let stand a couple of miutes before serving.

This recipe serves 6.

As I said, we really enjoyed it! The baby seemed to love it, especially!! I hope you all enjoy!!!