Friday, May 24, 2013

Taco Seasoned Chicken Cutlets Stuffed w/ Queso Blanco

It was an absolutely gorgeous day here today -- beautiful blue skies, low 70s, breezy and sunny -- a great way to kick off the long Memorial Day Weekend. This evening I had chicken cutlets that I needed to do something with.  I wanted something relatively simple to make.  I made a quick "seasoned breading mixture" by mixing together 1/4 cup ground golden flax, 1/3 cup almond flour and homemade Taco Seasoning (I only used half of the taco seasoning mixture).  I beat an egg in a small bowl and added a little splash of water, a little salt and pepper and made a simple egg wash.  I had a block of Queso Blanco cheese (a mild firm white Mexican style cheese, frequently used in stuffed Poblanos, etc.).  I sliced the cheese and cut it into 4 rectangular sticks about the size of a piece of "string cheese" (you could use string cheese instead if you prefer).  I rolled each piece of cheese up into a cutlet, dipped it in egg wash until coated and then rolled it into the seasoned breading and placed it in a small casserole dish that was lightly sprayed with olive oil (I made 4 stuffed cutlets, but had enough breading left to do a couple more if I had wanted).  I lightly misted/sprayed the top of the cutlets with olive oil to help with browning and baked them at 375 degrees F for about 30 minutes, until done, and let cool slightly.  I served them on a large romaine lettuce leaf with some cherry tomatoes, sliced avocado and a spoonful of fresh salsa.  I sprinkled the top of the cutlets with a little bit of ground chipotle chile powder for a little extra kick.  They were simple and delicious.  I snapped a couple photos below for you to see.  Enjoy!


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