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POLLO RELLENO

List of Ingredients




6 skinless, boneless chicken breast halves
1/3 cup cormeal
2 tablespoons of a taco seasoning packet
1 egg
1 4 oz. can green chili peppers (rinsed, seeded, and cut in
half lengthwise. 6 pieces total.)
2 oz. Monterey Jack cheese cut into 6 2x1/2in. sticks.
2 tablespoons snipped fresh cilantro
1/4 teaspoon pepper
1/4 teaspoon red pepper
1 8 ounce jar salsa



Recipe



1. Rinse chicken; pat dry.. Place each breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick, and then remove plastic wrap.

2. In a bowl combine: cornmeal & taco seasoning. In another bowl beat the egg lightly.

3. For each roll, place a chili pepper half on a chicken piece. Place a cheese stick on top of the chili pepper near the edge. Sprinkle with some cilantro, pepper, and red pepper. Fold in sides (roll up "jelly-roll" style), starting from edge with cheese.

4. Dip rolls into egg and coat with cornmeal mixture. Place rolls, seam side down, in a shallow baking pan. Bake uncovered at 375 for 25-30 mins. Serve with warm salsa on the side.