{"id":5336,"date":"2013-11-18T11:45:53","date_gmt":"2013-11-18T17:45:53","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=5336"},"modified":"2013-11-18T11:45:53","modified_gmt":"2013-11-18T17:45:53","slug":"cornmeal-crusted-baked-green-chile-and-jalapeno-jack-cheese-stuffed-chicken","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2013\/11\/18\/cornmeal-crusted-baked-green-chile-and-jalapeno-jack-cheese-stuffed-chicken\/","title":{"rendered":"Cornmeal Crusted Baked Green Chile and Jalapeno Jack Cheese Stuffed Chicken"},"content":{"rendered":"

Sometimes I see recipes on Pinterest that look amazing, and I pin them, but with no real intention of ever actually making them. \u00a0But this one I found, pinned and made in the same day. \u00a0It was pretty wonderful and easily adapts to what you have, what you like and what you need. \u00a0The original recipe, found here at Lady Behind the Curtain<\/a>, makes 6 servings. \u00a0I made 3 servings, enough for a couple for dinner and leftovers for me for lunch the next 2 days. \u00a0You can easily make this meal to serve 1 or a dozen. \u00a0And whoever you serve will be pleased.<\/p>\n

\"chickenchilerelleno1\"<\/a><\/p>\n

I hate taking pictures of food in my kitchen when it’s already dark out. \u00a0I’ve probably lamented about this before, but it really is discouraging. \u00a0Natural light is a photographer’s best friend, especially when food is involved. \u00a0I’m not a photographer, by the way. \u00a0I’d imagine a real photographer would’ve made this look less…strange…and much more appetizing. \u00a0But please believe me when I tell you that this is a really tasty and satisfying meal, despite my not so amazing photograph.<\/p>\n

Pounded chicken breasts are wrapped around jalapeno jack cheese, green chile and cilantro, dredged in seasoned corn meal and baked, topped with more cheese, then drizzled (or drenched if that’s more your style) in enchilada sauce, and if you’re feeling fancy, sprinkled with some crumbled queso fresco and chopped cilantro. \u00a0The chicken turns out moist, the green chile and cheese in the center is really delicious and the corn meal crust is crunchy and delicious. \u00a0I used this taco seasoning recipe from Alton Brown. \u00a0It will likely become the only taco seasoning I use from now on. \u00a0Not because I dislike packaged seasoning and all the unknowns it carries, but because it is just really good. \u00a0More flavor from spices and less from the salt when you make it yourself I think. \u00a0I highly recommend giving it a try. \u00a0You likely have all the ingredients in your pantry. \u00a0Here is the link<\/a>.<\/p>\n

If you’ve already gone over to the original recipe and looked at the ingredients you might notice that I’m using more cheese, but making half the amount of food. \u00a0It’s not a mistake. \u00a0I like cheese and using half an ounce of cheese in one chicken breast made me sad. \u00a0I want to cut into the chicken and have melting cheese ooze out. \u00a0That is not going to happen with such a small amount of cheese. \u00a0Although a smaller amount of cheese is definitely the healthier way to go! \u00a0Go ahead and be smart and portion conscious if you want to be, but you might regret it just a little. \u00a0I made the original amount of cornmeal crust because I am of the mind that it’s better to have more than you need than not enough. \u00a0I did have some left over, but the chicken breasts I had were large and I’m glad I didn’t cut the amount in half, I wouldn’t have had enough.<\/p>\n

To change this to suit your taste use a different type of cheese, whatever you like or have, white cheddar, colby jack, etc. You could also use a different type of enchilada sauce, green, mild, hot, etc. \u00a0And again, this is easily adapted to suit the number of people you need to serve. \u00a0Eat up and enjoy!<\/p>\n

\"chickenchilerelleno2\"<\/a><\/p>\n

Cornmeal Crusted Chicken with Green Chiles and Jalapeno Jack Cheese<\/h3>\n

Ingredients<\/p>\n