Healthy: Mexican Style Pepper Jack Cheese & Spinach Stuffed Chicken Cutlets

Post On: 19 November 2012
November 19, 2012
This Mexican Style Pepper Jack Cheese & Spinach Stuffed Chicken Cutlets full of health food and full of health recipes. Here food recipe is delicious, we goal we will suffer this Mexican Style Pepper Jack Cheese & Spinach Stuffed Chicken Cutlets on food full of health recipe blog. This dusk we motionless to have “Mexican Style Pepper Jack & Spinach Stuffed Chicken Cutlets” which have been a spin-off of my Italian Style Spinach & Cheese Cutlets.  we have one word to report this dish…AWESOME!!!  They have been full of deteriorate and unequivocally prove my ambience and longing for Mexican food.  we really, unequivocally favourite these — even some-more so than my Italian version.  we motionless to use my homemade recipe for Taco Seasoning which is so elementary to chuck together, has no wheat and it creates sufficient ambience additive to use with this recipe and still have a tiny leftover.   For the filling, we used about 1/4 cup of ricotta cheese to brew with my spinach to offer as the “glue” to have a spreadable reduction to widespread on the cutlets.  we afterwards placed a square of Pepper Jack cheese inside any prior to rolling the cutlets up.  The taco ambience additive is used to deteriorate the spinach cheese filling, the breading and afterwards shower on tip prior to baking.  This recipe is full of flavor.  If we have immature young kids or we do not similar to food which is a tiny spicy, we might wish to surrogate solid Monterey Jack cheese or an one more cheese of your choice.  we surfaced the oven baked cutlets with a integrate of strips of Pepper Jack cheese and returned them to the oven to let it warp a bit.  we served any cutlet surfaced with a spoonful of salsa and interconnected it with a side of shredded lettuce, diced uninformed tomatoes, avocado and a dollop of green cream which went unequivocally good with the cutlets.  we only hatred it when we go to a Mexican grill and they action similar to uninformed tomatoes and lettuce have been changed gems and they give we such a tiny apportionment which it doesn’t even validate as a “garnish” (and which is after you’ve paid one more for it too).  My recommendation to we when baking these cutlets is which we strongly indicate we use non-stick foil (like Reynolds) since any cheese which melts out or escapes from your chicken bundles whilst they bake is not mislaid or stranded on the foil perpetually — it rises right off the non-stick foil in the tiny puddle-shaped ooze and we do not mislay any of your cheese.  we snapped a couple of photos next as good as the recipe.  Enjoy!

This is how we roll  :-)
Rolled, dunked, breaded & sprinkled – ready to be popped in to the oven


Mexican Style Pepper Jack & Spinach Stuffed Chicken Cutlets


1 6-oz bag uninformed baby spinach leaves (1/2-3/4 cup baked and chopped)
1 tablespoon olive oil (for sauteing spinach)
1 teaspoon homemade taco ambience additive (recipe below)
1/4 teaspoon sea salt, or to taste
Few grinds creatively ground black pepper, or to taste
1/4 cup ricotta cheese
8 oz section of Pepper Jack cheese, *divided

3/4 cup almond flour
1/4 cup finely grated Parmesan cheese
2 teaspoons homemade taco ambience additive (recipe below)
1/4 teaspoon creatively ground black pepper, optional
1/4 teaspoon sea salt, optional

Other Ingredients 
6 Chicken Breast Cutlets (about 1-1/4 lbs)
Egg rinse (1 egg knocked about with dash of light cream, salt and pepper)
Taco Seasoning (for trace on prior to baking, recipe below)
Pepper Jack cheese, *cut in strips (included in 8-oz volume above)
Olive oil spray, to cloak baking dish
Salsa (to tip chicken when serving), optional

Taco Seasoning Recipe (makes sufficient for this recipe):
    2 teaspoons chili powder
    1/4 teaspoon garlic powder
    1/4 teaspoon onion powder
    1/4 teaspoon cayenne peppers (or to taste)
    1/4 teaspoon dusty oregano
    1/4 teaspoon paprika
    1 teaspoon ground cumin
    1/2 teaspoon sea salt
    1 teaspoon black pepper
Preheat oven to 375 degrees F.  In a medium-high non-stick skillet, put a drizzle of olive oil and fast shrivel the spinach leaves; mislay to a filigree sieve and press as most glass out as possible; place in a middle play and set in reserve to cool.  Place the cooled, good emptied spinach on a slicing house and clout well; supplement back to play along with 1 teaspoon of taco seasoning, salt and pepper, to taste, and ricotta; brew well.  Slice half of the 8-oz section of Pepper Jack cheese in to estimate 1/4 in far-reaching strips (for the series of cutlets we have been using) to hurl up in to any cutlet.  Cut the superfluous half of the section of cheese in to not as big strips to warp on tip of the baked cutlets prior to serving.

Mix all breading ingredients together in a shoal play or plate.  In a middle bowl, have egg rinse by violence an egg with a dash of light cream and splash of salt and pepper, to taste.

Lay chicken cutlets out on a slicing house or work area and uniformly order the spinach stuffing between the cutlets, swelling the reduction on tip of any cutlet; hurl up lengthwise. Dunk the pressed chicken bundles in the egg rinse and afterwards hurl in the seasoned almond flour crumbs and place join side down on a baking pan or piece lonesome with non-stick foil which has been really easily sprayed or coated with oil.  Lightly shower the tops of the breaded cutlets with a tiny one more taco seasoning.  Bake at 375 F degrees for about thirty mins or until done.  Remove from oven and lay strips of Pepper Jack cheese on tip of baked pressed chicken bundles and lapse to the oven for an one more 3-5 minutes, or until cheese starts to melt.  Let cold about 5 mins to concede cheeses to set.  Serve surfaced with a spoonful of salsa, if desired.  This meal pairs good when served with a side of shredded lettuce, diced tomatoes and avocados and a dollop of green cream (like they do in Mexican restaurants).

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