Pollo Rellenos

Stuffed chicken is just plain impressive -- and simple to make. This version is filled with chiles and cheese for a spicy "surprise inside" experience.

Pollo Rellenos

4 boneless skinless chicken breast halves
1 cup yellow cornmeal
1 packet taco seasoning
1 egg
4 oz pepper jack cheese, cut into 1 oz slices
2 chiles, cut in half with seeds removed
4 tbs canola or other cooking oil
Toothpicks

For cheese sauce:

1/2 c margarine
2 tbs corn starch (or 3 tbs flour)
2 c milk
1 small can of chopped green chiles
4 oz pepper jack cheese, shredded



1. Mix cornmeal and taco seasoning in a shallow dish. Beat egg in a small bowl, adding 1 tbs of water to slightly thin. Set both aside. Heat oil in large skillet over medium-high heat.

2. Working from the center out, use a meat mallet to pound the chicken breast halves to 1/8" thickness. Arrange one chile pepper half and one slice of pepper jack in center of each chicken breast. Roll up from one of the short ends and secure with 2-3 toothpicks.

3. Coat each chicken breast in beaten egg. Dredge in spiced cornmeal, being sure to coat all sides evenly. Brown in hot oil for 3-5 minutes on each side, until coating is golden and set. Transfer to cooking-spray coated 13 x 9 x 2 inch baking dish.

4. Bake at 350 degrees 20 or so minutes, until juices run clear and cheese just starts to melt from center of chicken pieces. Remove toothpicks before serving. If desired garnish with cheese sauce (directions below)

To make cheese sauce:

1. In medium sauce pan, melt margarine over medium high heat. Stir in corn starch or flour and chiles. Allow to cook 2-4 minutes, until chiles begin releasing juice. Slowly add milk, stirring constantly.

2. Continue to cook and stir until mixture boils, approximately 7-9 minutes.

3. Remove from heat and stir in pepper jack cheese.

Southwestern Pasta Salad

The bambinos were out of town this week, so we're having our 4th of July bbq tonight. The kids begged me not to make "that same old boring macaroni salad you force us to eat every year." Okay: challenge accepted. How about pasta salad with a south of the border kick? Aye caramba!

Southwestern Pasta Salad

1 lb farfalle (bowtie) pasta
2 cups frozen corn kernels
1 15-oz can black beans, undrained
8 oz grape tomatoes, sliced
1 packet taco seasoning
1 packet ranch dressing mix
16 oz sour cream (I use fat free)
8 oz jar salsa (mild, medium, or hot -- whatever you like)
8 oz shredded cheddar cheese
Crispy tortilla strips, for garnishing

1. In a large bowl, mix sour cream, ranch dressing mix, taco seasoning, and salsa. Add beans and tomatoes. Transfer to refrigerator.

2. Bring 4 quarts water to a boil. Add pasta. Return to a boil and cook 6 minutes, stirring occasionally. Add corn. Cook an additional 5 to 6 minutes, until pasta is tender.

3. Drain pasta and and corn. Add to refrigerated mixture. Stir in cheese. Chill at least 2 more hours before serving. Garnish with crispy tortilla strips if desired.

Add in ideas:
1. Make it a meal with cubed chicken breast cooked with taco seasoning
2. Kick up the spice with a can of chopped jalapenos
3. Add a 15 oz can of red kidney beans for extra protein