Recipes and Cooking Pollo Relleno 3.3 (6) Add your rating & review These chicken rolls each have cheese-stuffed chili pepper inside. They are a fanciful chicken recipe to serve when entertaining. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Bake Time: 25 mins Total Time: 45 mins Servings: 6 Jump to Nutrition Facts Ingredients 6 skinless, boneless chicken breast halves (about 1-1/2 pounds total) ⅓ cup cornmeal ½ 1.25 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 ounce Monterey Jack cheese, cut into six 2x1/2-inch sticks 2 tablespoon snipped fresh cilantro or fresh parsley ¼ teaspoon black pepper ¼ teaspoon crushed red pepper 1 8 ounce jar taco sauce or salsa ½ cup shredded Monterey Jack or cheddar cheese (optional) Fresh cilantro sprigs (optional) Directions Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly. 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 . 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. Rate it Print Nutrition Facts (per serving) 235 Calories 10g Fat 13g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 235 % Daily Value * Total Fat 10g 13% Saturated Fat 3g 15% Cholesterol 103mg 34% Sodium 769mg 33% Total Carbohydrate 13g 5% Protein 28g Vitamin C 20.1mg 101% Calcium 101mg 8% Iron 2.3mg 13% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.