Best Pollo Relleno Recipes

POLLO RELLENO!

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!

CREMOSO POLLO CON RELLENO A LA SARTéN

Steps:

• Prepara el relleno como se indica en el paquete; pon aparte. Calienta una sartén grande antiadherente, rociada con aceite en aerosol, a fuego medio-alto. Añade el pollo; tapa la sartén. Cocínalo de 5 a 7 min. por lado o hasta que esté completamente cocido (165ºF). Saca el pollo de la sartén y mantenlo caliente.
• Agrega los vegetales, el agua y la sopa a la sartén; tápala. Cocina esto por 6 minutos o hasta que esté caliente, revolviendo de vez en cuando.
• Pon el pollo en la sartén. Cocina todo revolviéndolo por 1 min. o hasta que el pollo esté completamente cubierto y caliente. Sírvelo con el relleno.

POLLO RELLENO (STUFFED CHICKEN)

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.

POLLO RELLENO - SOUTHWESTERN STUFFED CHICKEN

Steps:

• Cover chicken with water and simmer until nearly tender.
• Drain.
• Combine remaining ingredients, moistening with stock if necessary.
• Stuff parboiled chicken and bake at 425F until tender and brown, basting with stock.

CAUSA RELLENO CON POLLO

Steps:

• Boil potatoes until soft, then mash thoroughly.
• Saute chopped chilies and minced garlic in a little vegetable oil until soft, being careful not to burn garlic or it will be bitter.
• Add lime juice to blender, along with sauteed peppers and garlic. Blend thoroughly, then add salt and pepper to taste and blend again.
• Pour lime juice mixture from blender into potatoes and mix thoroughly.
• Poach chicken in water flavored with salt and pepper. For more flavor but nontraditional taste add a little white wine to poaching liquid.
• Shred the chicken and mix with the mustard and mayonnaise.
• Grease the inside of a cheesecake pan with removable sides.
• Place a half of the potatoes on the bottom of pan, then the chicken, then the avocado and top with rest of potatoes.
• Decorate with cilantro, sliced hard boiled eggs and black olives.
• Cover with plastic wrap and chill for at least an hour.
• Carefully remove sides of pan, then slice and serve.

POLLO A LA SARTéN Y RELLENO CON CEBOLLAS CARAMELIZADAS

Steps:

• Calienta el aceite en una sartén grande a fuego medio-alto. Agrega el pollo; cocina el pollo durante 2 minutos en cada lado o hasta que se dore uniformemente en ambos lados. Retira el pollo de la sartén, reservando la grasa en la sartén; cubre el pollo para mantener el calor.
• Agrega la cebolla a la sartén con la grasa; cocina la cebolla de 8 a 10 minutos o hasta que esté tierno, revolviendo con frecuencia. Mientras tanto, añade agua caliente a la mezcla para relleno en un tazón grande; revuelve hasta que se humedezca. Añade la col rizada (kale); mezcla ligeramente.
• Retira las cebollas de la sartén; mezcla las cebollas con la salsa Worcestershire. Coloca el pollo en una sola capa en el centro de la sartén; cubre el pollo con la mezcla de las cebollas.
• Coloca la mezcla de relleno alrededor del pollo. Espolvoréa el pollo y la mezcla del relleno con queso; cubre el pollo. Cocina el pollo a fuego medio-bajo durante 10 minutos o hasta que la mezcla del relleno esté caliente y el pollo esté cocido (que alcance una temperatura de 165 ° F).

POLLO RELLENO

Steps:

• POLLO DESHUESADO SIN ROMPER EL PELLEJO, HACER ROLLOS CON LA ACELGA, EL JAMON, QUESO Y AMARRARLOS CON EL TOCINO. SE ACOMODAN TODOS LOS ROLLOS EN EL POLLO Y SE CIERRA CON PALILLOS EL CUELLO Y LA COLA. EL HORNO CALENTADO PREVIAMENTE A 350 GRADOS, EN UNA CHAROLA SE FORRA CON PAPEL ALUMINIO Y SE PONE EL POLLO ENCIMA. SE EMBARRA DE MANTEQUILLA Y AL HORNO POR 2 HORAS.