Pollo Relleno

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 203.3
  • Total Fat: 4.7 g
  • Cholesterol: 75.6 mg
  • Sodium: 527.5 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 0.6 g
  • Protein: 29.6 g

View full nutritional breakdown of Pollo Relleno calories by ingredient


Better Homes & Gardens' New Cook Book Better Homes & Gardens' New Cook Book
Number of Servings: 6


    1.5 lb boneless skinless chicken breast (6-4oz breasts)
    1/3 c cornmeal
    2 TBSP taco seasoning
    1 egg white
    1-4oz can whole green chilies, rinsed, seeded and cut in half lengthwise
    2 oz Monterey Jack cheese, cut into 6 sticks
    2 TBSP snipped fresh cilantro or parsley
    1/4 tsp black pepper
    1/4 tsp crushed red pepper


Rinse chicken, pat dry. Place each 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. Place egg white in another bowl; beat lightly.

For each roll, place a chili pepper half on the chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro, black pepper and red pepper. Fold sides in; roll up jelly-roll style, starting from the edge with cheese.

Dip rolls into egg and coat with cornmeal mix. Place rolls, seams down, in a shallow baking pan. Bake uncovered in 375 degrees F oven for 25-30 minutes.

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user LCM797.