Pollo Relleno (Stuffed Chicken)
6 skinless, boneless chicken breast halves (about 1 1/2 pounds total), lightly pounded to
1/8 inch thickness
1/3 cup cornmeal
2 1/2 tablespoons Homemade Taco Seasoning
1 egg, lightly beaten
3 (canned in vinegar) whole jalapeños, halved, rinsed, and seeded
2 ounces Monterey Jack cheese, cut into six 2x1/2-inch sticks
2 tablespoons snipped fresh cilantro or fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano, crushed
(1) 8 ounce jar taco sauce or salsa
1/2 cup shredded Monterey Jack or cheddar cheese (optional)
Fresh cilantro sprigs (optional)
In bowl combine cornmeal and taco seasoning mix.
Place egg in another bowl.
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 or parsley, black pepper, oregano, cumin 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 shallow baking pan.
Bake, uncovered, in a 375 degree Fahrenheit 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.
Puerto Rican Recipes
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