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Pollo Relleno

Makes: 6 servings
Bake 375°F 25 mins to 30 mins Start to Finish 45 mins
Pollo Relleno
  • 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)

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 235,
  • Fat, total (g) 10,
  • chol. (mg) 103,
  • sat. fat (g) 3,
  • carb. (g) 13,
  • pro. (g) 28,
  • vit. A (RE) 62,
  • vit. C (mg) 20,
  • sodium (mg) 769,
  • calcium (mg) 101,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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