Pollo Relleno Recipe
Servings: 1
Ingredients
- 4 x Boneless skinless chicken breasts, (depending on how many you're feeding), up to 6
- 1 can (4 ounce) whole seeded green chiles, or possibly fresh if you've got them
- 4 slc Monterey Jack cheese, up to 6
- 1/2 c. Cornmeal
- 1 x Egg, beaten
- 1/2 pkt Taco seasoning, (I improvised using cumin, coriander, paprika and a little salt- about 1/2-1 teaspooneach)
- Â Â sm Amount minced fresh cilantro
- Â Â Grnd black pepper to taste
- Â Â Grnd red pepper, (substitute your favorite grnd chile - I used powdered habanero) to taste
- Â Â Shredded Monterey Jack cheese for topping
- Â Â Warm sauce, picante sauce or possibly taco sauce for topping, (if you like)
Directions
- Giving these with their prescribed spicy ingredients- all of them can, of course, be spiced up according to your likes/desires.
- Preheat oven to 375 degrees F.
- Using a meat mallet, flatten chicken breasts to about 1/8 inch thickness.
- Set aside. Combine cornmeal and taco seasoning in a bowl; have beaten egg in another. Slice green chiles in half and spread flat. Place one half green chile on one chicken breast. Top with a slice of cheese. Season to taste with cilantro, black pepper and grnd chile. Mix in sides of chicken breast, then roll up from one end. Dip rolled chicken in egg, then in cornmeal. Repeat for each chicken breast, then bake in 375-degree oven for 25-30 min. Top with your favorite sauce and shredded cheese.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 462g | |
| Calories 803 | |
| Calories from Fat 227 | 28% |
| Total Fat 25.35g | 32% |
| Saturated Fat 12.89g | 52% |
| Trans Fat 0.06g | |
| Cholesterol 343mg | 114% |
| Sodium 1105mg | 46% |
| Potassium 784mg | 22% |
| Total Carbs 71.86g | 19% |
| Dietary Fiber 5.5g | 18% |
| Sugars 5.83g | 4% |
| Protein 68.26g | 109% |
