Monday, 19 September 2011

Goat Cheese Stuffed Pollo Relleno with Citrus Sour Cream Sauce

Pollo Relleno is simply a chicken breast rolled up with a green chile pepper and cheese inside. The presentation makes it perfect for company and your dinner guest will think you spent hours in the kitchen, when in fact this recipe is quick and easy enough for a week night supper.


4 skinless, boneless chicken breasts halves
1/3 cup cornmeal
2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pepper flakes
1/2 teaspoon oregano
1 teaspoon paprika
1 tablespoon cumin
1 teaspoon salt
1 1/2 teaspoon fresh ground pepper
1 egg
4 roasted green chiles *I used Hatch chilies, however any whole green chili could be used. If you do not want to roast your own, canned chilies can be used.
4 ounces goat cheese * I used roasted garlic goat cheese for an extra layer of flavor, however plain goat cheese can be substituted.

Preheat oven to 375 degrees.
Place each chicken breast between 2 pieces of plastic wrap or wax paper, and pound lightly to 1/4-1/8 thick.
Place a chile pepper on each chicken breast and top with crumbled goat cheese evenly divided.

Fold chicken breasts over chile pepper and cheese and tuck in edges.

In a shallow dish combine cornmeal and seasonings. In a separate shallow dish lightly beat egg.
Carefully dip each chicken roll into the egg, and then coat with the cornmeal mixture. Double dip the rolls by placing back into the egg, then the cornmeal mixture.
Place rolls seam side down in a baking dish lightly coated with cooking spray.

Lightly spray tops of chicken rolls with cooking spray to promote browning. Bake uncovered for 30 - 35 minutes.
Serve with Citrus Sour Cream Sauce.


1/4 cup sour cream
1 tablespoon fresh lime juice
1/8 teaspoon cayenne pepper
1/8 teaspoon chili powder
coarse salt and ground pepper to taste.

Mix ingredients in a small bowl and serve at room temperature.

Make it a menu and serve with Beans Ranchero and grilled corn that has been removed from the cob and topped with the Citrus Sour Cream Sauce and sprinkled with crumbled cotija or feta cheese.


Preheat grill to medium high heat.
Rinse peppers and pat dry.
Place peppers on grill and cover.
Check every 2-3 minutes turning, as each side starts to blister and becomes slightly charred.

Remove chiles and place in a ziploc bag to "sweat" until cooled.

After chiles are cool to the touch, about 20 minutes, remove the outer skin.

Clean chiles by removing stems and seeds. Chiles can be stored in freezer bags until needed. The longer Hatch chiles are stored the hotter they get... It's a chemical thing! 

¡Buen provecho

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