Best 2 Pollo Relleno Recipes

Pollo relleno, or stuffed chicken, is a classic dish found in many cultures around the world. This flavorful dish is perfect for special occasions or everyday meals. With countless variations and fillings to choose from, pollo relleno is sure to please everyone at the table. From traditional fillings like rice, beans, and vegetables to more creative options such as fruits, nuts, and cheeses, the possibilities are endless. Whether you prefer a crispy, roasted chicken or a tender, slow-cooked bird, there is a pollo relleno recipe out there for everyone.

Let's cook with our recipes!

POLLO RELLENO!

Pollo Relleno! image

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

Ingredients

6 boneless skinless chicken breast halves (about 1-1/2 pounds total)
1/3 cup cornmeal
0.5 (1 1/4 ounce) package taco seasoning mix (2 tablespoons)
1 egg
2 (4 ounce) cans diced green chili peppers
2 ounces monterey jack cheese, cut into six 2x1/2-inch sticks
2 tablespoons snipped fresh cilantro or 2 tablespoons fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 (8 ounce) jar taco sauce or 1 (8 ounce) jar salsa
fresh cilantro stem (optional)

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 (STUFFED CHICKEN)

Pollo Relleno (Stuffed Chicken) image

This recipe is from a 1993 Better Homes and Gardens Booklet. I have been making this recipe ever since I first found it. The oohs and aahs I get, as the recipe predicted, keep me serving it to guests as well as family. I have to admit I made a few changes to the original recipe which really brought it up to the next level. I...

Provided by Bonnie Porter

Categories Chicken

Time 30m

Number Of Ingredients 11

Ingredients

6 medium skinless, boneless chicken brerast halves (about 1 1/2 lbs.)
1/3 c cornmeal
1/2 bag(s) 1 1/4 oz pkg. taco seasoning mix (2 tbsp.)
1 beaten egg
4 oz. can(s) whole green chili (6-fresh if you can find them)
2 oz. monterey jack cheese cut into six 2 x 1/2-inch strips)
2 Tbsp snipped cilantro or parsley
1/4 tsp black pepper
1/4 tsp crushed red pepper
8 oz. bottle green or red taco sauce
2 oz. cheddar or monterey jack cheese, shredded

Steps:

1. Rinse chicken; pat dry. (Today, they say not to rinse chicken because it sprays bacteria everywhere)
2. Place each breast half between 2 pieces of plastic wrap. (I use gal. size ziplock bags because they don't tear like plastic wrap) Pound chicken with a meat mallet to 1/8 inch thickness. Remove plastic.
3. In a bowl combine cornmeal and seasoning mix. Place egg in another bowl. For each roll, place 1 chili pepper on a chicken piece. Place cheese strip atop chili pepper near one edge. (I place the cheese inside the pepper)Sprinkle with some of the cilantro and crushed red peppers. Fold in sides of chicken. Roll up, starting from edge with cheese. Repeat to make 6 rolls.
4. Dip rolls into egg, then into cornmeal mixture. Place rolls, seam down, in a shallow baking pan. Bake uncovered in a 375 degree oven for 25 to 30 minutes. Heat taco sauce. Sprinkle chicken with cheese, serve with sauce. Garnish with chopped tomato and cilantro, if desired.
5. Changes I made to how to serve. I top these rolls with shredded Mexican cheese blend, shredded lettuce, homemade salsa, sour cream, cilantro, and sliced black olives.
6. I serve this with Mexican/Spanish rice and Refritos on the side.

Tips:

Use a flavorful stuffing: The stuffing is what makes pollo relleno so special, so don't skimp on the ingredients. Use a variety of meats, vegetables, and spices to create a stuffing that is both flavorful and moist.
Stuff the chicken loosely: Don't overstuff the chicken, or it will be difficult to cook evenly. Leave some room for the stuffing to expand as it cooks.
Use a variety of cooking methods: Pollo relleno can be baked, roasted, or grilled. Each cooking method will give the chicken a slightly different flavor and texture. Experiment with different methods to find the one you like best.
Let the chicken rest before carving: Once the chicken is cooked, let it rest for 10-15 minutes before carving. This will help the juices redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Pollo relleno is an impressive and delicious dish that is perfect for a special occasion. With its flavorful stuffing and crispy skin, it's sure to be a hit with everyone at the table. So next time you're looking for a unique and memorable meal, give pollo relleno a try!