Pollo Relleno
Gina
ingredients
- 6 Skinless, Boneless Chicken Breast Halves (1 1/2 lbs.)
- 1/3 Cup Cornmeal
- 1/2 of 1 1/4 oz. Package Taco Seasoning Mix (2 Tbsp.
- 1 Egg
- 4 oz. Can Whole Green Chiles, rinsed, seeded and cut in half lengthwise
- 2 oz. Monterrey Jack Cheese, cut into 6 sticks (2“x1/2”)
- 2 Tbsp. Snipped Fresh Cilantro
- 1/4 Tsp. Black Pepper
- 1/4 Tsp. Crushed Red Pepper
- 8 oz. Jar Taco Sauce or Salsa
- 1/2 Cup Shredded Monterrey Jack or Cheddar Cheese
directions
- 1
Rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Pound lightly into rectangle about 1/2 inch thick. Remove plastic wrap.
- 2
In bowl, combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.
- 3
For each roll, place a chile half on chicken piece. Place a cheese stick on top of chile, near an edge. Sprinkle with some cilantro, black pepper and red pepper. Fold in sides; jelly-roll style, starting from edge with the cheese.
- 4
Dip rolls into egg and coat with cornmeal mixture. Place rolls, seam side down, in a shallow pan. Bake, uncovered at 375° for 25-30 minutes. Heat taco sauce.
- 5
Sprinkle with shredded cheese. Serve with taco sauce or salsa.
Source: Gina
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