This Pollo Relleno is a vibrant twist on classic Mexican stuffed chicken. Juicy chicken breast halves are pounded thin, filled with a savory mixture of melted Monterey Jack, cheddar, fresh cilantro, and spicy green chilies. The filling is sealed inside, dipped in egg, and coated in cornmeal for a delightful crunch. Baked until golden and tender, the chicken offers a perfect balance of heat from the red pepper flakes and cool creaminess from the cheese. It&# 226;ÂÂs an impressive yet easy weeknight dinner that brings bold, home-style flavors to the table. Serve with your favorite taco sauce for dipping.
Pollo Relleno (Mexican Stuffed Chicken
Description
This Pollo Relleno is a vibrant twist on classic Mexican stuffed chicken. Juicy chicken breast halves are pounded thin, filled with a savory mixture of melted Monterey Jack, cheddar, fresh cilantro, and spicy green chilies. The filling is sealed inside, dipped in egg, and coated in cornmeal for a delightful crunch. Baked until golden and tender, the chicken offers a perfect balance of heat from the red pepper flakes and cool creaminess from the cheese. It&# 226;ÂÂs an impressive yet easy weeknight dinner that brings bold, home-style flavors to the table. Serve with your favorite taco sauce for dipping.Ingredients
Directions
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Preheat oven to 400ðF (200ðC). Place chicken breasts between plastic wrap and pound to an even 1/2-inch thickness.
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In a small bowl, mix cornmeal, taco seasoning, black pepper, and red pepper flakes. In a separate shallow dish, beat the egg.
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Drain and chop the green chilies. Mix chopped chilies with chopped cilantro.
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Lay chicken breasts flat. Place a strip of Monterey Jack cheese and a sprinkle of cheddar cheese in the center of each breast. Top with a spoonful of the chili-cilantro mixture.
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Fold the sides of the chicken over the filling and roll tightly. Secure each roll with a toothpick if necessary.
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Dip each stuffed chicken roll in the beaten egg, then coat thoroughly in the cornmeal mixture.
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Place coated chicken on a baking sheet. Bake for 25-30 minutes, or until chicken is cooked through and coating is golden brown.
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Let rest for 5 minutes before serving. Serve with taco sauce on the side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 247.5kcal
- % Daily Value *
- Total Fat 5.4g9%
- Saturated Fat 1.5g8%
- Cholesterol 127.5mg43%
- Sodium 111.0mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 46.5g93%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use chicken breasts of similar size to ensure even cooking. If breasts are very thick, pounding them flat is crucial for the stuffing to cook through properly.
You can substitute Monterey Jack with pepper jack for extra heat, or use a blend of cheeses like mozzarella and cheddar.
For a gluten-free option, ensure your cornmeal and taco seasoning are certified gluten-free.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crisp coating.
If the chicken rolls open during baking, use toothpicks to secure the edges before dipping in egg and cornmeal.
