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Full Online Book HomeLearning KitchenMexican And Hispanic - Pollo Relleno
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Mexican And Hispanic - Pollo Relleno Post by :Louis_Burleson Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2229

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Mexican And Hispanic - Pollo Relleno

Start to Finish 45 minutes
Serves 6

6 skinless, boneless chicken breast halves (about 1 1/2 pounds total)
1/3 cup cornmeal
1/2 of a 1.25 oz. package (2 tablespoons) taco seasoning mix
1 egg
1 (4-ounce) can whole green chili peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total)
2 ounces Monterey Jack cheese, cut into six 2 by 1/2 inch sticks
2 tablespoons snipped fresh cilantro or fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 (8-ounce) jar taco sauce or salsa
1/2 cup shredded Monterey Jack or cheddar cheese (opt.)
Fresh cilantro springs (opt.)


Preheat oven to 375 degrees F.

Rinse chicken; pat dry. Place each 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 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 oven for 25 to 30 minutes. Heat taco sauce. If desired, sprinkle chicken with shredded cheese. Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs.
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