8 large chx breasts
2 cans chopped green chilis
.75 pounds of Monterey jack cheese, grated
.5 cup bread crumbs
.25 cup grated parmasean cheese
4 teaspoons chili powder
1 teaspoon salt
1 teaspoon pepper
.5 teaspoon cumin
.5 tablespoon crushed red pepper
6 tablespoons butter, melted
toothpicks
Pound the chicken breasts thin between wax paper (I use the butt-end of a pint glass).
Combine the breadcrumbs, parmesan, chili powder, salt, pepper, cumin, crushed red pepper in a shallow bowl.
Dip pounded chicken breasts into butter, then dredge through the breadcrumb mixture.
Put down a layer of green chillies and jack cheese on one side of the chicken. Roll it up the best you can, using the toothpicks to keep it in place.
Put each rolled up piece of chicken on it’s end in a baking dish (9x6? I forget what size…use what works).
Put the remaining cheese over the top.
Cover and place in the fridge for AT LEAST 4 hours. Overnight is better.
Preheat oven to 400. Bake for 30 minutes (? Just bake it until it’s done…that’s what I do)
****
At the same time this thing is baking, you want to make your sauce:
1 can (16 oz) tomato sauce
.5 teaspoon cumin
.5 teaspoon chili powder
1 cup green onion (chopped)
salt and pepper to taste
Throw it all in a pot. Mix and heat.
****
To serve: poor the sauce over the top of the chicken. Make sure you warn folks about the random toothpicks of death in the chicken. Optional: garnish with sour cream and lime.
2 cans chopped green chilis
.75 pounds of Monterey jack cheese, grated
.5 cup bread crumbs
.25 cup grated parmasean cheese
4 teaspoons chili powder
1 teaspoon salt
1 teaspoon pepper
.5 teaspoon cumin
.5 tablespoon crushed red pepper
6 tablespoons butter, melted
toothpicks
Pound the chicken breasts thin between wax paper (I use the butt-end of a pint glass).
Combine the breadcrumbs, parmesan, chili powder, salt, pepper, cumin, crushed red pepper in a shallow bowl.
Dip pounded chicken breasts into butter, then dredge through the breadcrumb mixture.
Put down a layer of green chillies and jack cheese on one side of the chicken. Roll it up the best you can, using the toothpicks to keep it in place.
Put each rolled up piece of chicken on it’s end in a baking dish (9x6? I forget what size…use what works).
Put the remaining cheese over the top.
Cover and place in the fridge for AT LEAST 4 hours. Overnight is better.
Preheat oven to 400. Bake for 30 minutes (? Just bake it until it’s done…that’s what I do)
****
At the same time this thing is baking, you want to make your sauce:
1 can (16 oz) tomato sauce
.5 teaspoon cumin
.5 teaspoon chili powder
1 cup green onion (chopped)
salt and pepper to taste
Throw it all in a pot. Mix and heat.
****
To serve: poor the sauce over the top of the chicken. Make sure you warn folks about the random toothpicks of death in the chicken. Optional: garnish with sour cream and lime.
