Pollo Relleno
Recipe from Better Homes and Gardens

These chicken rolls each have cheese-stuffed chili pepper inside. They are a fanciful chicken recipe to serve when entertaining.


Pollo Relleno

by 2  people

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Servings: 6 servings
Total Time: 45 mins
Related Categories: Chicken, Low Calorie, Low Carb, Low Fat, Mexican Chicken Dishes

 
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Ingredients
  • 6 
    skinless, boneless chicken breast halves (about 1-1/2 pounds total)
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  • 1/3 cup
    cornmeal
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  • 1/2 of a 1-1/4-ounce package (2 tablespoons)
    taco seasoning mix
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  • 1 
    egg
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  • 1 4-ounce can
    whole green chili peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total)
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  • 2 ounces
    Monterey Jack cheese, cut into six 2x1/2-inch sticks
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  • 2 tablespoons
    snipped fresh cilantro or fresh parsley
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  • 1/4 teaspoon
    black pepper
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  • 1/4 teaspoon
    crushed red pepper
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  • 1 8-ounce jar
    taco sauce or salsa
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  • 1/2 cup
    shredded Monterey Jack or cheddar cheese (optional)
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  •  
    Fresh cilantro sprigs (optional)
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Directions
1.
Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.
2.
In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.
3.
For each roll, place a chili pepper half on a chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro or parsley, black pepper, and red pepper. Fold in sides; roll up jelly-roll style, starting from edge with cheese .
4.
Dip rolls into egg and coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes. Heat taco sauce. If desired, sprinkle chicken with shredded cheese. Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs. Makes 6 servings.
Nutrition information
Per serving: Calories 235, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 103 mg, Sodium 769 mg, Carbohydrate 13 g, Fiber 0 g, Protein 28 g. Daily Values: Vitamin A 6%, Vitamin C 34%, Calcium 10%, Iron 13%. Percent Daily Values are based on a 2,000 calorie diet
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