Best Pollo Relleno Stuffed Chicken Recipes

POLLO RELLENO (STUFFED CHICKEN)

Pollo Relleno (Stuffed Chicken) image

This recipe is from a 1993 Better Homes and Gardens Booklet. I have been making this recipe ever since I first found it. The oohs and aahs I get, as the recipe predicted, keep me serving it to guests as well as family. I have to admit I made a few changes to the original recipe which really brought it up to the next level. I...

Provided by Bonnie Porter

Categories Chicken

Time 30m

Number Of Ingredients 11

Ingredients

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.

POLLO RELLENO - SOUTHWESTERN STUFFED CHICKEN

Pollo Relleno - Southwestern Stuffed Chicken image

A mouth-wateringly tender roast chicken from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.

Provided by Molly53

Categories Whole Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

5 lbs roasting chickens (save and cook the giblets, chop and add to filling)
1 lb ham, chopped
1/4 teaspoon salt
1 lemon, zest of, grated
8 olives, chopped
1 egg, hard-cooked and chopped
pepper, to taste
1/2 cup raisins or 1/2 cup sultana
1 potato, peeled and finely diced

Steps:

Cover chicken with water and simmer until nearly tender.
Drain.
Combine remaining ingredients, moistening with stock if necessary.
Stuff parboiled chicken and bake at 425F until tender and brown, basting with stock.

Nutrition Facts : Calories 720.9, Fat 44.5, SaturatedFat 12.9, Cholesterol 248.6, Sodium 1469.5, Carbohydrate 16.2, Fiber 1.4, Sugar 7.5, Protein 60.9