Asadero Chicken Bundles were a dish I created one evening when we wanted something hardy yet light. NO RED MEAT! The delicate crust made with panko or bread crumbs, the velvet smooth taste of melted Asadero cheese and the hint of spicyness from the green chile made this the perfect dish to serve. I hadn't made it in a while and had forgotten the savory, mouthwatery taste this recipe delivers. I hope you try the dish and let me know what you think.
Asadero Chicken Bundles
Makes 6 servings
6 boneless, skinless chicken breasts
1 cup dried bread crumbs (or Panko)
1 tablespoon McCormick's Mexican Seasoning
6 Asadero slices
12 green chile strips
1 recipe Chile con Queso (recipe follows)
Flatten chicken breasts by placing between two sheets of waxed paper and pounding with mallet. Place 1 slice of Asadero cheese on the chicken and 2 strips of green chile on top of the Asadero cheese. Roll up chicken breast and fasten with toothpick.
Coat chicken bundles in breadcrumbs seasoned with Mexican seasoning. In large skillet, melt butter. Brown coated chicken bundles on both sides. Place on a cooking sheet that has been sprayed with non-stick cooking spray. Bake chicken in a 350° oven for 30 to 40 minutes.
Remove from oven and place bundles on warmed platter. Pour hot chile con queso on top. Serve hot.
Chile Con Queso Mejicano
6 fresh green chiles, roasted, peeled, and cut into length-wise slices
1 onion chopped
2 tablespoons bacon grease
1 clove garlic, minced
2 large fresh tomatoes, peeled and finely chopped
2½ cups grated Jack or Longhorn cheese
Salt to tasteSauté chiles and onion in bacon grease. Add garlic and cook until soft. Add tomatoes, cheese, and salt. Heat until cheese melts.
Gourmet Sleuth has a listing of various types of Mexican Cheeses and their substitutes. Check out the listing for a wonderul variety to use in your Southwestern cooking.