Chili Pheasant Recipe

Name: Chili Pheasant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 pheasants, breasts boned; 1 (10 1/2 ounce) can green chilies, chopped; 8 ounces monterey jack cheese, cut into 8 strips; 1/4 cup breadcrumbs; 1/4 cup parmesan cheese; 1 tablespoon chili powder; 1/2 teaspoon salt; 1/4 teaspoon cumin; 10 tablespoons butter, melted; 1 (15 ounce) can tomato sauce; 1/2 teaspoon cumin; 1/3 cup onion, sliced; hot pepper sauce

Servings: persons

8 pheasants, breasts boned
1 (10 1/2 ounce) can green chilies, chopped
8 ounces monterey jack cheese, cut into 8 strips
1/4 cup breadcrumbs
1/4 cup parmesan cheese
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon cumin
10 tablespoons butter, melted
1 (15 ounce) can tomato sauce
1/2 teaspoon cumin
1/3 cup onion, sliced
hot pepper sauce

1
Flatten pheasant breasts then place 1 tb of green chilies and 1 strip of jack cheese on each, then roll to enclose the filling and secure the roll with a toothpick.
2
Combine the bread crumbs,parmesan cheese, chili powder, salt, pepper and ats of cumin, mixing well.
3
Dip the breast rolls in butter and then coat with crumb mixture, place in a baking dish and chill for 4 hours or more.
4
Drizzle the remaining butter on the breast rolls and bake at 400 degrees F for 20 to 30 min.
5
or until brown.
6
Combine the tomato sauce and the remaining ingredients in a saucepan and cook until heated through.
7
Spoon over rolls and serve.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 pheasants, breasts boned, 1 (10 1/2 ounce) can green chilies, chopped, 8 ounces monterey jack cheese, cut into 8 strips, 1/4 cup breadcrumbs, and more.

Yes, Chili Pheasant falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili Pheasant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions