Pollo Relleno

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

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15 users rated this recipe an average rating of 3.5
  • Makes: 6 servings
  • Bake: 25 mins to 30 mins 375°F
  • Start to Finish: 45 mins
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Pollo Relleno
Ingredients
6
skinless, boneless chicken breast halves (about 1-1/2 pounds total)
1/3
cup cornmeal
1/2
1 1/4 ounce package (2 tablespoons) taco seasoning mix
1
egg
1
4 ounce can whole green chili peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total)
2
ounces Monterey Jack cheese, cut into six 2x1/2-inch sticks
2
tablespoons snipped fresh cilantro or fresh parsley
1/4
teaspoon black pepper
1/4
teaspoon crushed red pepper
1
8 ounce jar taco sauce or salsa
1/2
cup shredded Monterey Jack or cheddar cheese (optional)
 
Fresh cilantro sprigs (optional)
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 Facts (Pollo Relleno)
    Per serving:
  • 235 kcal cal.,
  • 10 g fat
  • (3 g sat. fat,
  • 103 mg chol.,
  • 769 mg sodium,
  • 13 g carb.,
  • 28 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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