Pollo Relleno

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 248.1
  • Total Fat: 11.0 g
  • Cholesterol: 118.8 mg
  • Sodium: 1,068.1 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 0.5 g
  • Protein: 27.3 g

View full nutritional breakdown of Pollo Relleno calories by ingredient


adapted from Betty Crocker cookbook adapted from Betty Crocker cookbook
Number of Servings: 6


    6 Chicken Breast Halves (1 1/2 lbs)
    1/3 c Yellow Cornmeal
    2 Tbsp Great Value Taco Seasoning
    1 egg
    1 4oz can whole Green Chiles
    2 oz Monterey Jack Cheese, cut into six 2x1/2 inch pieces
    2 Tbsp snipped fresh cilantro
    1/4 tsp black pepper
    1/4 tsp crushed red pepper
    1 8 oz jar taco sauce
    1/2 c shredded Monterey Jack Cheese(optional)
    Fresh cilantro sprigs (optional)


Rinse chicken, pat dry. Place each breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 in thick. Remove plastic wrap.

In a bowl, combine cornmeal and taco seasoning mix. Place egg in another bowl and beat lightly.

For each roll, place a chili pepper half on a chicken piece. Place a cheese stick atop the chili pepper near an edge. Sprinkle with some cilantro, 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 side down, in a shallow baking pan. Bake uncovered in a 375 degree oven for 25-30 minutes. Heat taco sauce. Spring with shredded cheese. Garnish with cilantro sprigs.

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user TMANSMOM.