Pollo Relleno
Casey Hargett
ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup cornmeal
- 1/2 cup taco seasoning
- 2 eggs
- 1 (4 oz) can of whole green chilies
- 2 oz. pepper jack cheese, cut into 4 2x1/2 inch sticks
- crushed red pepper
directions
- 1
Rinse chicken, pat dry. Place one breast in a plastic bag and pound chicken into a rectangle (about 1/8 inch thick). Remove from plastic bag.
- 2
In a bowl combine cornmeal and taco seasoning. Place egg in another bowl: beat lightly.
- 3
For each roll, place a chili pepper half on a chicken piece. Place a cheese stick on top of the chili. Sprinkle chicken breast with crushed red pepper. Fold in sides; roll jelly-roll style. Secure with toothpicks if needed.
- 4
Dip rolls into egg (coat all sides), then dip roll into cornmeal mixture(coat all sides). Place rolls, seams sides down, in a shallow baking pan. Bake uncovered at 375 for 25-30 minutes.
- 5
Serve with Spanish rice and salsa.
Source: Casey Hargett
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