Best Pollo Relleno Southwestern Stuffed Chicken Recipes

Pollo Relleno! image

Provided by Haversac

Categories Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

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 1 (8 ounce) jar salsa
fresh cilantro stem (optional)

Steps:

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 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 .
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.
Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs.
Goes great with Zatarains Yellow Rice!

Nutrition Facts : Calories 235.4, Fat 5.8, SaturatedFat 2.6, Cholesterol 112.6, Sodium 394.9, Carbohydrate 12.1, Fiber 1.3, Sugar 4.5, Protein 32.6

Pollo Relleno (Stuffed Chicken) image

Provided by Bonnie Porter

Categories Chicken

Time 30m

Number Of Ingredients 11

6 medium skinless, boneless chicken brerast halves (about 1 1/2 lbs.)
1/3 c cornmeal
1/2 bag(s) 1 1/4 oz pkg. taco seasoning mix (2 tbsp.)
1 beaten egg
4 oz. can(s) whole green chili (6-fresh if you can find them)
2 oz. monterey jack cheese cut into six 2 x 1/2-inch strips)
2 Tbsp snipped cilantro or parsley
1/4 tsp black pepper
1/4 tsp crushed red pepper
8 oz. bottle green or red taco sauce
2 oz. cheddar or monterey jack cheese, shredded

Steps:

1. Rinse chicken; pat dry. (Today, they say not to rinse chicken because it sprays bacteria everywhere)
2. Place each breast half between 2 pieces of plastic wrap. (I use gal. size ziplock bags because they don't tear like plastic wrap) Pound chicken with a meat mallet to 1/8 inch thickness. Remove plastic.
3. In a bowl combine cornmeal and seasoning mix. Place egg in another bowl. For each roll, place 1 chili pepper on a chicken piece. Place cheese strip atop chili pepper near one edge. (I place the cheese inside the pepper)Sprinkle with some of the cilantro and crushed red peppers. Fold in sides of chicken. Roll up, starting from edge with cheese. Repeat to make 6 rolls.
4. Dip rolls into egg, then into cornmeal mixture. Place rolls, seam down, in a shallow baking pan. Bake uncovered in a 375 degree oven for 25 to 30 minutes. Heat taco sauce. Sprinkle chicken with cheese, serve with sauce. Garnish with chopped tomato and cilantro, if desired.
5. Changes I made to how to serve. I top these rolls with shredded Mexican cheese blend, shredded lettuce, homemade salsa, sour cream, cilantro, and sliced black olives.
6. I serve this with Mexican/Spanish rice and Refritos on the side.

Chile Rellenos Stuffed Chicken image

Provided by Julesong

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

4 boneless skinless chicken breasts
1/2 cup shredded cheddar cheese
2 tablespoons cream cheese, softened
2 tablespoons finely chopped onions
1 clove garlic, finely minced
2 tablespoons chopped fresh cilantro (optional)
1/2 teaspoon ground cumin, divided
2 teaspoons chili powder, divided
4 canned whole mild green chili peppers, drained
1 egg, beaten
1 tablespoon milk
1/2 cup fine dry breadcrumb
1/4 teaspoon garlic powder
1/2 teaspoon salt
chopped green onion, for garnish

Steps:

Preheat oven the 375 degrees F.
Place a chicken breast into a large Ziploc bag, close the bag almost all the way, then pound the chicken to a thickness to 1/2-inch thick; repeat with remaining breasts and set aside.
Combine the grated cheese, cream cheese, onion, garlic, cilantro (if using), 1/4 teaspoon of ground cumin, and 1 teaspoon of chili powder in a bowl and stir well.
Take each canned whole chile pepper and stuff with a quarter of the cheese mixture.
Take a flattened chicken breast and place a cheese-stuffed chile pepper on top, then roll the chicken breast around the pepper and fold in the sides; secure the roll with wooden toothpicks so that the toothpicks are as flat against the meat as possible (makes dredging easier).
Repeat with all breasts and chile peppers.
Beat the egg and milk together and pour into a shallow dish or pan.
Combine the bread crumbs, garlic powder, the remaining cumin and chili powder, and salt, and pour onto another shallow dish or pan.
Dredge the rolled chicken breast in the egg mixture, then in the bread crumbs and coat well.
Bake the rolls on an un-greased baking dish, uncovered, at 375 degrees F for about 40 minutes and the meat is tender and juices run clear.
Remove and discard toothpicks.
Garnish with chopped green onions and serve with a bit of sour cream/guacamole and Mexican rice.