Southwestern Cheese-Stuffed Chicken Roll-Ups

Flattened chicken breasts with a crunchy coating hold a delicious cheesy filling.

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Servings 4

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( 49 ) Ratings

49 Ratings

5 Stars 51%

4 Stars 33%

3 Stars 12%

2 Stars

1 Stars

Member Reviews ( 29 )

1e0fb027-767a-4480-b0fc-5ba17e2e267c

Bake-Off® Contest 43, 2008

Deborah Puette

Lilburn, Georgia

ingredients 13
Prep Time 30 min
Total Time 1 hr 20 min

Ingredients

1: container (8 oz) chives-and-onion cream cheese spread

3/4: teaspoon garlic powder

1/3: cup drained Old El Paso® pickled jalapeño slices (from 12-oz jar)

1/2: cup canned (drained) Green Giant® whole kernel corn

6: Old El Paso® taco shells (from 4.6-oz box), coarsely broken

3/4: teaspoon chili powder

4: boneless skinless chicken breasts (about 1 1/4 lb)

2: tablespoons LAND O LAKES® Unsalted or Salted Butter, melted

1/2: to 3/4 cup buttermilk

3: tablespoons honey

1: cup shredded Mexican cheese blend (4 oz)

1 2/3: cups Old El Paso® Thick 'n Chunky salsa

2/3: cup sour cream

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Directions

1 Heat oven to 350°F. In medium bowl, stir together cream cheese, garlic powder, jalapeños and corn; set aside.
2 Place broken taco shells in resealable food-storage plastic bag; seal bag. Crush taco shells with rolling pin until coarsely ground. (Or, place broken taco shells in food processor bowl with metal blade; process until coarsely ground.) Pour crumbs into shallow dish; stir in chili powder.
3 Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Spread butter over one side of each chicken breast.
4 Place about 1/3 cup cream cheese mixture on center of buttered side of each chicken breast; roll up chicken. Pour buttermilk into shallow dish. Dip chicken rolls in buttermilk, then coat with crumb mixture. Insert toothpick to secure. Place in ungreased 8-inch square (2-quart) glass baking dish. Drizzle with honey.
5 Bake 35 to 45 minutes or until chicken is no longer pink in center. Sprinkle with Mexican cheese blend; bake 4 to 5 minutes longer until cheese is melted. Serve with salsa and sour cream.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 780
Calories from Fat: 420),

% Daily Value

Total Fat: 47g; 47%
(Saturated Fat 26g, 26% Trans Fat 2 1/2g 2 1/2% ),
Cholesterol: 205mg; 205%;
Sodium: 1720mg; 1720%;
Total Carbohydrate: 44g; 44%
(Dietary Fiber 1g 1% Sugars 23g 23% ),
Protein: 45g; 45%

% Daily Value*:

Vitamin A: 50%;
Vitamin C: 2%;
Calcium: 35%;
Iron: 15%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 6 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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cbrundage

report Posted Mar. 27, 2013 8:30 PM

We substitute garden salsa sun chips instead of taco shells and this has become a family favorite. Even my non cooking brother had me show him how to make it. My family has me make it for Easter now also.

aleciarwilliams

report Posted Jan. 11, 2012 3:38 PM

You can also mix any kind of mexican fruit nectar in with the chipolte sauce(even parts)and have all three dips(sour cream,salsa,and chipotle fruit nectar sauce)to enjoy.

aleciarwilliams

report Posted Jan. 11, 2012 3:09 PM

Add some chipolte sauce on the side for dipping for a real kick!

jdubsw

report Posted Nov. 13, 2011 6:27 PM

My family loved this. I left out the jalapenos for the kids. A little trick i learned on t.v.....roll the chicken up the night before in plastic wrap tight, twisting the ends to seal the chicken up. put it in the frig till the next day then bread. keeps it together better than using tooth picks.

kakreska

report Posted Sep. 23, 2009 1:26 PM

My boyfriend and I loved this recipe - we didn't bother with the salsa and sour cream - the filling was flavor enough. A little difficult to assemble but worth it! - I used toothpicks to help keep everything together. Reheats pretty good too! Yumm!!