Cheesy Poblano Chicken Rolls
If you're a fan of bold flavors combined with comforting ingredients, Cheesy Poblano Chicken Rolls are exactly what you need. These delicious bundles feature juicy chicken breasts wrapped around creamy Monterey Jack cheese and roasted poblano peppers, all encased in a crispy cornmeal crust. This dish is both satisfying and health-conscious, with a focus on lower calorie, fat, and carbohydrate content—a perfect choice for those managing diabetes or anyone seeking a healthy meal that's still full of flavor.
N/A
Servings
301
Calories
12
Ingredients
Ingredients
Chicken breast halves
4 (boneless, skinless, pounded to 1/8 inch thickness)
Fresh cilantro leaves
2 tablespoons (divided)
Reduced-fat Monterey Jack cheese
2 ounces (sliced into 4 sticks)
Poblano pepper
1 large (cut into 12 strips)
Yellow cornmeal
1/3 cup (plain)
Chili powder
1 teaspoon (mixed with cornmeal)
Salt
1/4 teaspoon (mixed with cornmeal)
Egg white
1 (lightly beaten)
Water
1 tablespoon (mixed with egg white)
Canola oil
1 tablespoon (for cooking)
Pico de gallo or salsa
1/2 cup (optional for serving)
Additional fresh cilantro
to taste (for garnish)
Instructions
1
Place each boneless, skinless chicken breast between two sheets of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken until it reaches a uniform thickness of about 1/8 inch. Discard the plastic wrap.
2
Sprinkle each piece of chicken with an even amount of the fresh cilantro. Center a piece of Monterey Jack cheese and three poblano pepper strips on each breast. Fold in the sides of each chicken breast and roll it up tightly from the bottom; secure with wooden toothpicks to hold the bundles together.
3
In a shallow dish, combine the cornmeal, chili powder, and salt. In a separate dish, whisk together the egg white and water. Dip each chicken bundle first in the egg white mixture, coating all sides, and then roll it in the cornmeal mix until evenly covered.
4
Heat the canola oil in a large nonstick skillet over medium heat. Place the chicken bundles in the skillet seam side down. Cook for approximately 10 minutes, turning occasionally, until they are browned on all sides.
5
Lower the heat to medium-low, cover the skillet, and continue cooking for an additional 10-12 minutes until the chicken is cooked through and no longer pink inside, turning once during cooking.
6
Optionally, serve the finished chicken rolls with a side of pico de gallo or your favorite salsa and garnish with additional fresh cilantro for extra flair and flavor.
Nutrition Information
8
Fat
11
Carbs
Frequently Asked Questions
Frequently Asked Questions
What are Cheesy Poblano Chicken Rolls?
They are delicious bundles featuring juicy chicken breasts wrapped around creamy Monterey Jack cheese and roasted poblano peppers with a crispy cornmeal crust.
Is this recipe suitable for diabetics?
Yes, it is designed to be health-conscious and is a perfect choice for those managing diabetes.
How many calories are in this recipe?
Each serving contains 301 calories.
What is the fat content of the chicken rolls?
This recipe contains 8 grams of fat.
How many carbohydrates are in a serving?
There are 11 grams of carbohydrates per serving.
How thick should the chicken be pounded?
The chicken should be pounded to a uniform thickness of about 1/8 inch.
What type of cheese is recommended?
The recipe calls for reduced-fat Monterey Jack cheese.
How many poblano pepper strips are placed in each roll?
Three poblano pepper strips are centered on each chicken breast.
How do I secure the chicken rolls?
Fold in the sides and roll tightly from the bottom, then secure with wooden toothpicks.
What is used for the crispy coating?
The coating is a mixture of plain yellow cornmeal, chili powder, and salt.
What is in the egg wash?
The egg wash consists of one egg white whisked together with one tablespoon of water.
What type of oil is used for cooking?
One tablespoon of canola oil is used in a large nonstick skillet.
How long do you brown the chicken?
Cook the bundles for approximately 10 minutes, turning occasionally, until browned on all sides.
What is the final cooking step?
Lower the heat to medium-low, cover the skillet, and cook for an additional 10 to 12 minutes.
How do I know the chicken is done?
The chicken is done when it is cooked through and no longer pink inside.
What are some serving suggestions?
You can serve the rolls with pico de gallo or your favorite salsa and garnish with fresh cilantro.
Is this a low-carb recipe?
Yes, it is tagged as low carb and focuses on lower carbohydrate content.
What tools are needed to prepare the chicken?
You will need plastic wrap and the flat side of a meat mallet to pound the chicken.
How many ingredients are in this recipe?
There are 12 total ingredients listed for this recipe.
Does the recipe use whole eggs?
No, the recipe specifically uses one egg white.
What is the primary protein?
The primary protein is boneless, skinless chicken breast halves.
How should the chicken bundles be placed in the skillet?
They should be placed in the skillet seam side down initially.
How much chili powder is used?
The recipe calls for one teaspoon of chili powder mixed with the cornmeal.
How much cilantro is needed for the filling?
Two tablespoons of fresh cilantro are used, divided between the rolls and garnish.
Is this recipe spicy?
It features poblano peppers and chili powder, providing bold Mexican-inspired flavors without extreme heat.
Can I use a different oil?
The recipe specifies canola oil, but other high-smoke point oils could be substituted.
What is the salt content in the coating?
The coating includes 1/4 teaspoon of salt.
Is the cornmeal pre-seasoned?
No, the recipe uses plain yellow cornmeal and instructs you to mix it with chili powder and salt.
How many servings does this make?
The recipe is based on using 4 chicken breast halves.
Is this considered a quick meal?
Yes, 'quick meal' is one of the tags associated with this recipe.