Pollo Relleno Recipe
Ingredients
| Boneless chicken breast | 6 Medium | |
| Cornmeal | 1/2 Cup (16 tbs) | |
| 1/2 of a 1 1/4-ounce package (2 tablespoons) taco seasoning mix | ||
| Egg | 1 , beaten | |
| Green chili peppers | 1 4 1/2 Ounce | |
| 2 ounces Monterey Jack cheese, cut into six 2x1//2-inch strips | ||
| Snipped parsley | 2 Tablespoon | |
| Black pepper | 1/4 Teaspoon | |
| 1 8-ounce bottle green or red taco sauce | ||
| 2 ounces cheddar or Monterey Jack cheese,shredded (optional) | ||
Directions
1 Rinse chicken; pat dry with paper towels. Place each breast half between 2 pieces of heavy plastic wrap. Working from center to the edges, pound lightly with the flat side of a meat mallet to 1/8 inch thickness. Remove plastic wrap.
2 In a shallow bowl combine cornmeal and seasoning mix. Place egg in another shallow bowl. For each roll, place one chili pepper on a chicken piece. Place one cheese strip on top of chili pepper near 1 edge. Sprinkle with some of the 2 tablespoons snipped cilantro and the black pepper. To roll up the chicken, fold in 2 opposite sides, then roll up, starting from edge with the cheese. Repeat to make 6 rolls. Dip rolls into egg, then into cornmeal mixture. Place, seam sides down, in a shallow baking pan.
3 Bake, uncovered, in a 375° oven for 25 to 30 minutes or until chicken is tender and no longer pink.
4 In a small saucepan heat taco sauce. If desired, sprinkle chicken with shredded cheese. Serve with taco sauce. If desired, garnish with chopped tomato and cilantro sprigs.
2 In a shallow bowl combine cornmeal and seasoning mix. Place egg in another shallow bowl. For each roll, place one chili pepper on a chicken piece. Place one cheese strip on top of chili pepper near 1 edge. Sprinkle with some of the 2 tablespoons snipped cilantro and the black pepper. To roll up the chicken, fold in 2 opposite sides, then roll up, starting from edge with the cheese. Repeat to make 6 rolls. Dip rolls into egg, then into cornmeal mixture. Place, seam sides down, in a shallow baking pan.
3 Bake, uncovered, in a 375° oven for 25 to 30 minutes or until chicken is tender and no longer pink.
4 In a small saucepan heat taco sauce. If desired, sprinkle chicken with shredded cheese. Serve with taco sauce. If desired, garnish with chopped tomato and cilantro sprigs.
Chef
