Pollo Relleno

By LPGerrald

Ingredients

• 6 medium skinless, boneless chicken breast halves (about 1 1/2 pounds total)
• 1/3 cup yellow cornmeal
• 1/2 of a 1 1/4 oz. package (2 Tbsp) taco seasoning mix
• 1 egg
• 1 4-oz can whole green chile peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total)
• 2 oz. Monterey Jack cheese, cut into six 2x1/2-inch sticks
• 2 tablespoons snipped fresh cilantro
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• 1 8-oz jar taco sauce or salsa
• 1/2 cup shredded monterey Jack or cheddar cheese

Details

Servings 6

Preparation

Step 1

Place each chicken piece between two pices of plastic wrap and pound until about 1/2 inch thick. Remove plastic wrap.
In a shallow bowl, combine cornmeal and taco seasoning. Place egg in another shallow bowl; beat lightly.

For each chicken roll, place a chile pepper half on a chicken cutlet near an edge. Place a cheese stick on top of pepper. Sprinkle with cilanto, pepper, and red pepper. Fold in sides of chicken and roll up.
Dip chicken rolls into egg and roll in cornmeal coating. Place rolls, seam sides down, in a shallow baking dish. Bake at 375 degrees for 25 to 30 minutes, or until done.
Heat taco sauce or salsa. Sprinkle chicken rolls with shredded cheese and serve with salsa.