Pollo Relleno Recipe

Prepare chicken

Pat chicken breasts dry. Use a sharp knife to make a horizontal pocket in each breast: cut about 3/4 of the way through to create a cavity for the filling. Lightly pound to even thickness if needed so breasts are roughly uniform (about 1/2 inch).

Season chicken

In a small bowl mix 1 tsp salt, 1 tsp black pepper, 1/2 tsp cumin, 1/2 tsp smoked paprika and 1 tbsp lime juice. Brush both sides of the chicken breasts with 1 tbsp olive oil and rub the spice mixture evenly over each breast, including inside the pocket.

Make spinach filling

Mince garlic and dice the small onion. Heat 2 tbsp olive oil in a skillet over medium heat. Add onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add 3 cups fresh spinach and cook, stirring, until wilted (2–3 minutes). Season with 1/2 tsp salt and a pinch of black pepper. Remove from heat and let cool 3 minutes. Stir in 4 oz softened cream cheese and 1/2 cup shredded Monterey Jack until evenly combined.

Stuff chicken

Spoon the cooled spinach and cheese filling into each chicken pocket, dividing evenly. Use toothpicks to close the pocket if necessary and press gently to compact filling.

Grill or pan-sear chicken

Preheat grill to medium-high (about 400°F / 200°C) or heat a large ovenproof skillet over medium-high with 1 tbsp olive oil. Sear the stuffed breasts 3–4 minutes per side until a golden crust forms. If using a grill, move to indirect heat and cover; if using a skillet, transfer to a preheated 375°F (190°C) oven. Cook until internal temperature reaches 165°F (74°C), about 8–12 more minutes depending on thickness. Remove toothpicks and let rest 5 minutes before slicing.

Dice tomatoes finely and place in a bowl. Finely dice 1/4 cup white onion and the jalapeño (if using) and add to tomatoes. Chop cilantro and add along with 1 tbsp lime juice and 1/4 tsp salt. Stir to combine and let sit 10 minutes to meld flavors. Taste and adjust salt or lime as needed.

In a small saucepan over low heat melt 1 tbsp butter. Whisk in 1 tsp flour and cook 30 seconds to make a roux. Gradually whisk in 1/2 cup half-and-half until smooth. Add shredded cheddar and 2 oz processed cheese (if using) a handful at a time, stirring until melted and smooth. Stir in 1/4 tsp cumin and 1/4 tsp salt. Keep warm over lowest heat, stirring occasionally. If too thick, thin with a tablespoon or two of milk.

Cook rice

Rinse 1 cup rice under cold water until water runs clear. In a saucepan combine rinsed rice, 2 cups water, 1 tsp olive oil and a pinch of salt. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Assemble salad

In a bowl toss 4 cups mixed greens, diced tomato and sliced cucumber with 1 tbsp olive oil, 1/2 tbsp lime juice and 1/4 tsp salt. Keep chilled until plating.

Warm tortillas

Warm 3 flour tortillas on a hot dry skillet or directly on the grill for 10–20 seconds per side until pliable and lightly charred. Wrap in a clean towel to keep warm.

Slice each rested stuffed chicken breast on a slight bias. Place one chicken breast per plate over a bed of rice or beside rice. Spoon 2–3 tbsp warm cheese dip over the top of each chicken breast and scatter 2–3 tbsp pico de gallo on top of the cheese or beside the chicken. Add a portion of the salad and place warmed tortillas on the side (three per order). Garnish with chopped cilantro and lime wedges. Serve immediately.