Pollo Relleno!

11 ingredients
8 steps

Ingredients

  • 6 boneless skinless chicken breast halves (about 1-1/2 pounds total)
  • 1/3 cup cornmeal
  • 0.5 (1 1/4 ounce) package taco seasoning mix (2 tablespoons)
  • 1 egg
  • 2 (4 ounce) cans diced green chili peppers
  • 2 ounces monterey jack cheese, cut into six 2x1/2-inch sticks
  • 2 tablespoons snipped fresh cilantro or 2 tablespoons fresh parsley
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (8 ounce) jar taco sauce or (8 ounce) jar salsa
  • fresh cilantro stem (optional)

Directions

  1. 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. 2
    In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.
  3. 3
    For each roll, place a spoonful of 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. 4
    Dip rolls into egg and coat with cornmeal mixture.
  5. 5
    Place rolls, seam sides down, in a shallow baking pan.
  6. 6
    Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes.
  7. 7
    Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs.
  8. 8
    Goes great with Zatarains Yellow Rice!

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