Chile Relleno Chicken Rollups

31 May
Chile Relleno Chicken Rollups

Chile Relleno Chicken Rollups

My husband said I actually made a “blog-worthy” meal last night while eating this! That’s a bit of a relief since I haven’t posted a new recipe in a while due to vacation and other business in our lives. When I first spied this recipe a few days ago, though, I immediately knew I wanted to make it as as soon as possible. Hubby said he’s always wary when I make something completely new (not without reason) but he gave this two thumbs up! (My daughter missed out on this meal since she was at a sleepover. Her loss!)

Chile Relleno Chicken Rollups
Adapted from Chicken Chili Relleno from Lady Behind the Curtain

2 large poblano peppers
1 pound skinless, boneless chicken breasts
1/3 cup cornmeal
2 tablespoons homemade taco seasoning mix (or store-bought)
1 egg
1 to 2 ounces Neufchâtel cream cheese
2 ounces Monterey jack cheese, grated
2 tablespoons cilantro, chopped
Red enchilada sauce, for serving (homemade or store-bought)
Sour cream, for serving

Charred Poblano Peppers

Charred Poblano Peppers

Char the peppers on a grill over high heat, turning frequently, until blistered all over. This takes about 10 to 15 minutes. Place peppers in a paper bag and close, then let rest for 10 minutes. After 10 minutes, remove from bag, cut the stem off, then peel the blistered skin. Cut the peppers in half length-wise, then deseed. Set aside.

Peeled and Deseeded Poblano Peppers

Peeled and Deseeded Poblano Peppers

Preheat oven to 375 degrees now. If chicken breast(s) are large, butterfly in half. Pound the chicken to 1/4- to 1/8-inch thickness and set aside

Cornmeal and Taco Mix

Cornmeal and Taco Mix

On a plate, combine cornmeal and taco seasoning mix. Next crack the egg into a a bowl and beat.

Assembly time! On each piece of chicken, arrange the roasted peppers.

Assembling the Rollups

Assembling the Rollups

Spread a thin layer of cream cheese over the peppers, then top with grated Monterey Jack cheese.  Sprinkle the chopped cilantro over the cheese.

Chicken Rellenos Ready to Roll Up

Chicken Rellenos Ready to Roll Up

Starting with the narrowest end of chicken, roll up and then secure with toothpicks. The larger chicken breast was a little more difficult to handle, but I finally wrangled all the filling into it!

Carefully dip the rollups into the beaten egg, then press into the cornmeal mix on all sides. Place the assembled chicken seam-side down into a casserole dish sprayed with oil. Spray the tops and the sides of the chicken with additional oil.

Chicken Chile Relleno Rollups Ready to Bake

Chicken Chile Relleno Rollups Ready to Bake

Place in oven and cook for 30 minutes. Garnish with enchilada sauce and sour cream, and serve with pinto beans and rice.

Chile Relleno Chicken Rollups

Chile Relleno Chicken Rollups

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

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38 Responses to “Chile Relleno Chicken Rollups”

  1. Adam J. Holland May 31, 2015 at 11:52 am #

    Absolutely brilliant!

    Liked by 1 person

  2. Michael @ Michael's Woodcraft May 31, 2015 at 12:09 pm #

    Hey Kathryn!! Those look delicious!!! All we need is hot sauce and a bottle of nice wine !! 🙂 Enjoy your Sunday!

    Liked by 2 people

    • anotherfoodieblogger June 1, 2015 at 8:37 am #

      Thank you Michael! For some reason our power went out yesterday before dark until around 2 am. But we are back in business now!

      Like

  3. teagan geneviene May 31, 2015 at 12:09 pm #

    OMG… it even looked good before it was cooked, LOL.
    Hummm… Kathryn, none of the “3 things” for next weekend’s episode lead me to a recipe. But it has a big southwest influence, so is it okay if i link back to this one?
    Mega-hugs.

    Liked by 1 person

    • anotherfoodieblogger June 1, 2015 at 8:38 am #

      Sorry for such a late reply, but our power was out yesterday. Of course you may link to my recipes at any time! Thank you!!!

      Liked by 1 person

      • teagan geneviene June 1, 2015 at 8:52 am #

        Oh sorry about the power outage… I’m worried they’ll turn off the water here. There was a big water main break just down the road. While it didn’t effect me, often when they “fix” it mine drys up. But so far so good.
        Thanks re the recipe. Hugs!

        Liked by 1 person

      • anotherfoodieblogger June 1, 2015 at 8:53 am #

        Fingers crossed you keep your water! Maybe fill up the bathtub just in case? Hugs back~!

        Liked by 1 person

  4. Gerlinde May 31, 2015 at 5:36 pm #

    If I had the ingredients and if I wasn’t so darn tired I would make this dish for dinner tonight. A Mexican version of Chicken Cordon Bleu , brilliant ☺️

    Liked by 1 person

  5. MealsWithMel May 31, 2015 at 8:05 pm #

    What a wonderful recipe Kathryn!! I can’t wait to give this a try 🙂

    Liked by 1 person

    • anotherfoodieblogger June 1, 2015 at 8:39 am #

      Thanks Mel, I hope you do!

      Liked by 1 person

      • MealsWithMel June 15, 2015 at 4:19 pm #

        Soooo… Every week I play tennis and my tennis coach and I talk more about food than anything. I was telling him about this fantastic recipe of yours and he told his wife and they made it that night and loved it!! Just though you should know 🙂 hope all is well!!

        Liked by 1 person

      • anotherfoodieblogger June 15, 2015 at 8:28 pm #

        WOW! Thank you so much for spreading the love, so to speak . 🙂 I’ve been on vacation for four days, it might take me a spell to catch up on my readerboard. 🙂

        Liked by 1 person

      • MealsWithMel June 16, 2015 at 6:02 am #

        No problem its much deserved Kathryn it was a wonderful recipe 🙂 Hope you had a great trip!

        Liked by 1 person

      • anotherfoodieblogger June 16, 2015 at 8:07 am #

        It was a fantastic trip, thank you!

        Liked by 1 person

  6. StefanGourmet May 31, 2015 at 11:34 pm #

    Great combination of flavors. Bet these would be great deep fried 😉 May be tricky not to overcook/undercook the chicken. Think I’d use a thermometer.

    Liked by 1 person

  7. My Little ROCK June 1, 2015 at 5:08 am #

    OMG! Yum!!!!

    Liked by 1 person

  8. annasdiabetes June 2, 2015 at 7:54 am #

    Thanks for the recipe, will have to try it this summer

    Liked by 1 person

  9. richardmcgary June 2, 2015 at 8:42 am #

    I love it. Mexican food with a twist. 🙂 Looks and sounds delicious. Also seems like an easy weeknight meal as long as the poblanos are roasted earlier in the week. Roasted chiles freeze remarkably well. I may give this a try with some roasted NM chiles I have in the freezer. 🙂

    Liked by 1 person

    • anotherfoodieblogger June 2, 2015 at 10:12 pm #

      I think that is a great idea Richard! I have some roasted serrano peppers in the freezer, but those would make it a bit too spicy. However, knowing your preference for really spicy you might have tried that! 😀 Thanks for your comment, I appreciate it!

      Liked by 1 person

  10. Karen June 3, 2015 at 3:55 am #

    Really like your adaptation of the original recipe…I think you added extra flavor.

    Liked by 1 person

    • anotherfoodieblogger June 3, 2015 at 8:04 am #

      Thank you Karen! I thought using fresh roasted chiles would definitely add more flavor along with the cream cheese. I appreciate you taking the time to comment.

      Like

      • Karen June 3, 2015 at 8:58 am #

        I totally agree with you. Sorry I haven’t visited more often lately but you can understand how packing and getting ready for a move disrupts your life.

        Liked by 1 person

  11. chefconnie June 4, 2015 at 3:10 pm #

    My darling husband would love this dish. Sounds fantastic. First time to your blog. Great recipe and I will be back.

    Liked by 1 person

  12. Runaway Nuns and Leprechauns June 4, 2015 at 11:06 pm #

    We’ll be adding this to our go-to menu. It looks delicious!

    Liked by 1 person

  13. New Journey May 7, 2016 at 8:42 am #

    so yummmmmmm thanks for the great ideas….I will be making this one for sure in the very near future….

    Liked by 1 person

Trackbacks/Pingbacks

  1. Copper, the Alchemist, & the Woman in Trousers: Episode 19 | Teagan's Books - June 6, 2015

    […] Photo and Recipe Credit:  K.R. Bigfish, Anotherfoodieblogger.com […]

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  2. 18 Cinco de Mayo Recipes | anotherfoodieblogger - May 4, 2016

    […] Chile Relleno Chicken Rollups […]

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