Canyon Grill Chicken Chile Relleno Posted by GayleL - May 15, 2001 Source: wsfa.com 7/9/99 Recipe from Canyon Grill 1 blanched green chile (poblano or Anaheim) 1/4 cup diced chicken breast (seasoned to taste) 1/4 cup Monterey jack cheese (grated) Fill pepper with cheese and chicken. Dip pepper in buttermilk with egg. Dip in flour. Drop in hot 350 degree F vegetable oil for approximately 3 to 4 minutes. Cover with more grated Monterey jack cheese. Bake approximately 5 minutes. Serve with green tomatillo sauce. Garnish with lettuce, tomato and sour cream.