pollo relleno (stuffed chicken)
This recipe is from a 1993 Better Homes and Gardens Booklet. I have been making this recipe ever since I first found it. The oohs and aahs I get, as the recipe predicted, keep me serving it to guests as well as family. I have to admit I made a few changes to the original recipe which really brought it up to the next level. I hope you enjoy serving it to your guests and family.
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yield
6 serving(s)
cook time
30 Min
method
Bake
Ingredients For pollo relleno (stuffed chicken)
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6 mdskinless, boneless chicken brerast halves (about 1 1/2 lbs.)
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1/3 ccornmeal
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1/2 bag1 1/4 oz pkg. taco seasoning mix (2 tbsp.)
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1beaten egg
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4 oz. canwhole green chili (6-fresh if you can find them)
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2 oz.monterey jack cheese cut into six 2 x 1/2-inch strips)
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2 Tbspsnipped cilantro or parsley
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1/4 tspblack pepper
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1/4 tspcrushed red pepper
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8 oz.bottle green or red taco sauce
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2 oz.cheddar or monterey jack cheese, shredded
How To Make pollo relleno (stuffed chicken)
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1Rinse chicken; pat dry. (Today, they say not to rinse chicken because it sprays bacteria everywhere)
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2Place each breast half between 2 pieces of plastic wrap. (I use gal. size ziplock bags because they don't tear like plastic wrap) Pound chicken with a meat mallet to 1/8 inch thickness. Remove plastic.
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3In a bowl combine cornmeal and seasoning mix. Place egg in another bowl. For each roll, place 1 chili pepper on a chicken piece. Place cheese strip atop chili pepper near one edge. (I place the cheese inside the pepper)Sprinkle with some of the cilantro and crushed red peppers. Fold in sides of chicken. Roll up, starting from edge with cheese. Repeat to make 6 rolls.
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4Dip rolls into egg, then into cornmeal mixture. Place rolls, seam down, in a shallow baking pan. Bake uncovered in a 375 degree oven for 25 to 30 minutes. Heat taco sauce. Sprinkle chicken with cheese, serve with sauce. Garnish with chopped tomato and cilantro, if desired.
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5Changes I made to how to serve. I top these rolls with shredded Mexican cheese blend, shredded lettuce, homemade salsa, sour cream, cilantro, and sliced black olives.
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6I serve this with Mexican/Spanish rice and Refritos on the side.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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