Pollorelleno Recipes
POLLO RELLENO!
Make and share this Pollo Relleno! recipe from Food.com.
Provided by Haversac
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place each chicken 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 spoonful of 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 F oven for 25 to 30 minutes.
- Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs.
- Goes great with Zatarains Yellow Rice!
Nutrition Facts : Calories 235.4, Fat 5.8, SaturatedFat 2.6, Cholesterol 112.6, Sodium 394.9, Carbohydrate 12.1, Fiber 1.3, Sugar 4.5, Protein 32.6
POLLO RELLENO - SOUTHWESTERN STUFFED CHICKEN
A mouth-wateringly tender roast chicken from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
Provided by Molly53
Categories Whole Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cover chicken with water and simmer until nearly tender.
- Drain.
- Combine remaining ingredients, moistening with stock if necessary.
- Stuff parboiled chicken and bake at 425F until tender and brown, basting with stock.
Nutrition Facts : Calories 720.9, Fat 44.5, SaturatedFat 12.9, Cholesterol 248.6, Sodium 1469.5, Carbohydrate 16.2, Fiber 1.4, Sugar 7.5, Protein 60.9
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- Preheat oven to 375 degrees F. In a saucepan cook poblano pepper, onion and celery in 1 teaspoon oil over medium-high heat until tender. Stir in parsley, the 1/8 teaspoon Cajun seasoning and the oregano. Set aside.
- Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound each chicken breast half to about 1/4 inch thick. Remove plastic wrap.
- In a shallow dish combine cornmeal and the 1/2 teaspoon Cajun seasoning. Place egg whites in another dish; beat lightly.
- For each roll, spread about 1/4 cup of the vegetable mixture near an edge of the chicken breast. Sprinkle with 1 tablespoon of the cheese. Fold in the side edges; roll up from edge with the vegetable mixture.
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3.5/5 (6)Calories 235 per servingTotal Time 45 mins
- Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.
- 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 F 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. Makes 6 servings.
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