Better Homes and Gardens Cookbook pg. 393

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Name: Pollo Relleno
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 Boneless, skinless chicken breast halves Pounded to 1/8 inch; 1/3 cup cornmeal; 2 tablespoons Taco Seasoning Mix; 1 egg; 1 4-oz 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 fresh cilantro; 1/4 teaspoon black pepper; 1/4 teaspoon crushed red pepper flakes; 1 8-oz jar salsa; 1/2 cup Shredded Monterey Jack Cheese

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INGREDIENTS

6 Boneless, skinless chicken breast halves ; Pounded to 1/8 inch
1/3 cup cornmeal
2 tablespoons Taco Seasoning Mix
1 egg
1 4-oz 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 fresh cilantro
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 8-oz jar salsa
1/2 cup Shredded Monterey Jack Cheese

Servings

INSTRUCTIONS

Rinse chicken and pat dry. Pound flat if necessary.

In a bowl, combine cornmeal and taco seasoning mix. In another bowl, mix egg 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 cilantro, black pepper and red pepper. Fold sides; roll up jelly-roll style, starting from edge with cheese.

Dip rolls into egg and coat with cornmeal mixture. Place rolls, seam side down, in a shallow baking pan.

Bake, uncovered, in a 375 degree oven for 25-30 minutes. If desired, sprinkle shredded cheese over chicken. Serve with salsa.

NOTES

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Pollo Relleno

6  Boneless, skinless chicken breast halves Pounded to 1/8 inch
1/3 cup cornmeal 
2 tablespoons Taco Seasoning Mix 
1  egg 
1 4-oz 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 fresh cilantro 
1/4  teaspoon black pepper 
1/4 teaspoon crushed red pepper flakes 
1 8-oz jar salsa 
1/2 cup Shredded Monterey Jack Cheese

Rinse chicken and pat dry.  Pound flat if necessary.

In a bowl, combine cornmeal and taco seasoning mix.  In another bowl, mix egg 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 cilantro, black pepper and red pepper.  Fold sides; roll up jelly-roll style, starting from edge with cheese.

Dip rolls into egg and coat with cornmeal mixture.  Place rolls, seam side down, in a shallow baking pan.

Bake, uncovered, in a 375 degree oven for 25-30 minutes.  If desired, sprinkle shredded cheese over chicken.  Serve with salsa.

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Nutrition

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Serving Size: 1 Serving (188g)
Recipe Makes: 6 Servings

Calories: 258
Calories from Fat: 70 (27%)

Amt Per Serving		% DV

	Total Fat 7.7g	10 %
	Saturated Fat 4.1g	20 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 0.8g
Cholesterol 85.3mg		26 %
Sodium 477.8mg		16 %
Potassium 469.5mg		12 %
Total Carbohydrate 12.7g		4 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 11g
Protein 33.5g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 258

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