Recipe - Pollo Relleno

4 Boneless skinless chicken
breasts; (depending on how
many you're feeding), up to
6
1 cn (4 oz) whole seeded green
chiles; or fresh if you've
got them
4 sl Monterey Jack cheese; up to
6
One half cup Cornmeal
1 Egg; beaten
One half pack Taco seasoning; (I
improvised using cumin,
coriander, paprika and a
little salt about 1/21
tsp.each)
small Amount chopped fresh
cilantro
Ground black pepper to taste
Ground red pepper;
(substitute your favorite
ground chile I used
powdered habanero) to taste
Shredded Monterey Jack
cheese for topping
Hot sauce; picante sauce or
taco sauce for topping, (if
desired)

All of these recipes stem from a Better Homes and Gardens "Hot & Spicy"
recipe magazine sent to me some months ago by a friend from Daytona. I'm
giving these with their prescribed spicy ingredients all of them can, of
course, be spiced up according to your likes/desires.

Preheat oven to 375 degrees F.

Using a meat mallet, flatten chicken breasts to about 1/8 inch thickness.
Set aside. Combine cornmeal and taco seasoning in a bowl; have beaten egg
in another. Slice green chiles in half and spread flat. Place one half
green chile on one chicken breast. Top with a slice of cheese. Season to
taste with cilantro, black pepper and ground chile. Fold in sides of
chicken breast, then roll up from one end. Dip rolled chicken in egg, then
in cornmeal. Repeat for each chicken breast, then bake in 375degree oven
for 2530 minutes. Top with your favorite sauce and shredded cheese.

Posted to CHILEHEADS DIGEST by "Jonathan T. Smillie" jsmillie@protix.com
on Jul 07, 1999, converted by MM_Buster v2.0l.