These Chili Pheasant rolls are a hearty, flavorful main course that transforms gamey meat into a tender, satisfying dish. The boned pheasant breasts are pounded thin, stuffed with creamy Monterey Jack cheese and tangy green chilies, then rolled and secured. A crunchy coating of breadcrumbs, Parmesan, and warm spices like cumin and chili powder adds texture and depth. Baked until golden, the rolls are served over a savory tomato sauce infused with onions and hot pepper. This recipe is perfect for special dinners or potlucks, offering a unique twist on classic stuffed chicken recipes. The combination of rich cheese, spicy sauce, and tender meat creates a memorable meal that balances heat and comfort.
Chili Pheasent
Description
These Chili Pheasant rolls are a hearty, flavorful main course that transforms gamey meat into a tender, satisfying dish. The boned pheasant breasts are pounded thin, stuffed with creamy Monterey Jack cheese and tangy green chilies, then rolled and secured. A crunchy coating of breadcrumbs, Parmesan, and warm spices like cumin and chili powder adds texture and depth. Baked until golden, the rolls are served over a savory tomato sauce infused with onions and hot pepper. This recipe is perfect for special dinners or potlucks, offering a unique twist on classic stuffed chicken recipes. The combination of rich cheese, spicy sauce, and tender meat creates a memorable meal that balances heat and comfort.Ingredients
Directions
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Flatten pheasant breasts with a meat mallet to 1/4-inch thickness.
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Place 1 tablespoon of chopped green chilies and a strip of Monterey Jack cheese on each breast.
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Roll the breasts tightly to enclose the filling and secure each roll with a toothpick.
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Combine bread crumbs, Parmesan cheese, chili powder, salt, pepper, and 1/2 teaspoon cumin in a shallow dish.
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Dip the pheasant rolls in melted butter, then coat thoroughly with the crumb mixture.
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Place coated rolls in a baking dish and chill for at least 4 hours to firm up.
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Preheat oven to 400&# 194;°F (200ðC).
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Drizzle remaining melted butter over the chilled rolls and bake for 20 to 30 minutes, until golden brown.
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While baking, combine tomato sauce, sliced onions, remaining cumin, and hot pepper sauce in a saucepan.
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Heat the sauce gently until warmed through.
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Spoon the hot chili sauce over the baked pheasant rolls and serve immediately.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 30.0kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 6.0mg1%
- Total Carbohydrate 6.9g3%
- Dietary Fiber 3.0g12%
- Sugars 3.6g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
