Shelly's Recipe

POLLO RELLENO

Category: Chicken

1/2 (1 1/4 oz) pkg taco seasoning mix (2 tbsp)
1 (8 oz) jar taco sauce or salsa
2 oz Monterey jack cheese, cut into six 2x1/2-inch sticks
Fresh cilantro stems (optional)
1/4 tsp black pepper
1 egg
6 boneless skinless chicken breast halves (about 1-1/2 lbs total)
1/4 tsp crushed red pepper flakes
2 tbsp snipped fresh cilantro or fresh parsley
1/3 cup cornmeal
2 (4 oz) cans sliced green chili peppers

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 mix cornmeal & 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 top with some of the cilantro or parsley, black pepper, & red pepper.
Fold in sides; roll up jelly-roll style, starting from edge with cheese. Dip rolls into egg & coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Bake, uncovered, at 375 for 25 to 30 minutes. Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs.