Chile Relleno Chicken Rolls Recipes

Steps:

• Lay a wrapper on a work surface diagonally so it resembles a diamond. Place a slice of green chile horizontally across the wrapper, 1 inch above the bottom point. Place a strip of Monterey Jack cheese on top of the chile.
• Fill a small bowl with water. Dip an index finger into the water and moisten the edges of the wrapper. Roll the wrapper up and over the chile and cheese, starting from the point closest to you. Bring in both sides, making sure to press firmly to seal the filling. Roll away from you and to enclose the yumminess inside. Repeat with remaining wrappers, chiles, and Monterey Jack cheese.
• Heat approximately 1/2 inch of oil in a deep frying pan over medium heat. Carefully lay a few egg rolls into the hot oil. Fry, turning once, until golden brown on both sides, 2 to 3 minutes. Watch carefully to prevent burning. Repeat with remaining egg rolls.
• Transfer fried egg rolls to a plate lined with paper towels and let cool for a few minutes before serving.

Steps:

• Preheat oven to 350 degrees F.
• Split both chicken breasts in half lengthwise to make 4 separate, thin breasts.
• On a solid, flat surface, lay a piece of plastic wrap flat on working area and fold another piece of wrap to create a couple of layers of plastic wrap. (For ponding top of chicken).
• Lay each piece of chicken, (one at a time) on top of the bottom piece of plastic, using a meat tenderizer, mallet or rolling pin, pond the chicken flat and even on all sides, repeat until all the chicken is ponded thin.
• Lay each thinned piece of chicken on the counter and place one slice of ham on top of laid out chicken, then add a slice of cheese on top of ham, finally, open up the Poblano pepper and lay it flat over the slice of cheese, creating three layers on top of chicken, (ham, cheese and Poblano pepper).
• Starting with the smallest end, gently roll the chicken up into a tight rolled log, (pictured) set it aside until all the chicken rolls are done. (Make sure you place each of them seam side down).
• In a pie pan or shallow dish, melt butter in the preheated oven, and pour your cracker crumbs into another shallow dish or pie plate for easy dipping and coating, (dredging).
• Carefully dip each roll (one at a time) into the melted butter and then immediately coat them in the cracker crumbs, place them in a greased baking sheet and bake (uncovered) for 40 to 45 minutes, or until golden brown.
• While chicken rolls are baking, prepare the hollandaise sauce according to package directions.
• Place baked chicken rolls on a platter or individual plates, served with a little hollandaise sauce on top of each roll and garnished with a little dried parsley for color.
• Makes 4 rolls.

Steps:

• Preheat oven the 375 degrees F.
• Place a chicken breast into a large Ziploc bag, close the bag almost all the way, then pound the chicken to a thickness to 1/2-inch thick; repeat with remaining breasts and set aside.
• Combine the grated cheese, cream cheese, onion, garlic, cilantro (if using), 1/4 teaspoon of ground cumin, and 1 teaspoon of chili powder in a bowl and stir well.
• Take each canned whole chile pepper and stuff with a quarter of the cheese mixture.
• Take a flattened chicken breast and place a cheese-stuffed chile pepper on top, then roll the chicken breast around the pepper and fold in the sides; secure the roll with wooden toothpicks so that the toothpicks are as flat against the meat as possible (makes dredging easier).
• Repeat with all breasts and chile peppers.
• Beat the egg and milk together and pour into a shallow dish or pan.
• Combine the bread crumbs, garlic powder, the remaining cumin and chili powder, and salt, and pour onto another shallow dish or pan.
• Dredge the rolled chicken breast in the egg mixture, then in the bread crumbs and coat well.
• Bake the rolls on an un-greased baking dish, uncovered, at 375 degrees F for about 40 minutes and the meat is tender and juices run clear.
• Remove and discard toothpicks.
• Garnish with chopped green onions and serve with a bit of sour cream/guacamole and Mexican rice.

Steps:

• Preheat oven to 400°F.
• Flatten chicken breasts between wax paper to 1/4-inch thickness using a meat mallet or rolling pin.
• Place 1/2 green chili and 1 ounce cheese in the center of each chicken breast.
• Roll chicken lengthwise and secure with wooden skewers or toothpicks.
• Combine breadcrumbs and next 4 ingredients.
• Dip rolls in milk, then dredge in breadcrumb mixture to evenly coat.
• Place chicken in a baking dish sprayed with nonstick cooking spray.
• Bake uncovered 30 minutes or until tender.