CHICKEN CHILI RELLENOS [HEALTHY!] 4 Pablano Chili Peppers, roasted, seeded 8 oz. Monterey Jack Cheese block, cut into 4 pieces 1 small can Green Enchilada Sauce [El Paso brand] 1 small can evaporated milk 1 Cup Cooked Deboned chicken 1 Cup Panko bread crumbs [Japanese bread crumbs, located by breading at Kroger] 2 Tablespoons Olive Oil or butter melted Heat oven to broil, place poblano chilis on oven rack close to heat source [you can also do this over the hot stove, but be careful!] Turn the chili over to the other side once it is charred black until entire chili is blackened. Remove from oven and place in a bowl and cover tightly or place peppers into foil and seal tightly for a few minutes. Remove chilis and remove blackened skin and make a slit in one side and remove seeds carefully so not to tear chili. Place 1/4 of cheese in each chili in a cube, add 1/4th of the cooked chicken into each pepper. Mix green enchilada sauce and evaporated milk in a bowl, mix well. Pour 1/2 of sauce into an 8x8 pan, place stuffed chili's on top of sauce, pour remaining half of sauce over top of chilis. Mix bread crumbs and oil or butter into a bowl or baggie and mix well. Pour over the top of the chili peppers. Bake for 20 minutes at 400 degrees or until the bread crumbs are golden brown and sauce is bubbly. Remove from oven and cool slightly. Serves 4 people.