Southwestern Cheese-Stuffed Chicken Roll-Ups
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 47.4543 |
| Energy (kCal) | 1207.088 |
| Carbohydrates (g) | 72.727 |
| Total fats (g) | 85.7986 |
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Cuisine
Latin American >> Mexican >> Mexican
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Heat oven to 350°F | 2. In medium bowl, stir together cream cheese, garlic powder, jalapenos and corn; set aside. | 3. Place broken taco shells in resealable food-storage plastic bag; seal bag. | 4. 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). | 5. Pour crumbs into shallow dish; stir in chili powder. | 6. 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. | 7. Spread butter over one side of each chicken breast. | 8. Place about 1/3 cup cream cheese mixture on center of buttered side of each chicken breast; roll up chicken. | 9. Pour buttermilk into shallow dish. | 10. Dip chicken rolls in buttermilk, then coat with crumb mixture. | 11. Insert toothpick to secure. | 12. Place in ungreased 8-inch square (2-quart) glass baking dish. | 13. Drizzle with honey. | 14. Bake 35 to 45 minutes or until chicken is no longer pink in center. | 15. Sprinkle with Mexican cheese blend; bake 4 to 5 minutes longer until cheese is melted. | 16. Serve with salsa and sour cream. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| cream cheese onion | 1 | container | - | - | - | - | |
| garlic powder | 3/4 | teaspoon | 7.6958 | 1.6909999999999998 | 0.3848 | 0.017 | |
| jalapeno pepper | 1/3 | cup | drained pickled | 8.7 | 1.95 | 0.273 | 0.111 |
| kernel corn | 1/2 | cup | canned drained | 92.355 | 18.2384 | 2.5521 | 1.0011 |
| taco shell | 6 | - | - | - | - | ||
| chili powder | 3/4 | teaspoon | 5.7105 | 1.0064 | 0.2726 | 0.2892 | |
| chicken breast | 4 | boneless | skinless boneless | - | - | - | - |
| butter | 2 | tablespoons | melted | 171.0 | 7.857 | 5.343 | 14.4 |
| buttermilk | 1/2 - 3/4 | cup | - | - | - | - | |
| honey | 3 | tablespoons | - | - | - | - | |
| mexican cheese | 1 | cup | shredded blend | 492.36 | 6.1116 | 28.3008 | 39.5736 |
| salsa | 1 2/3 | 2/3 | 125.6667 | 28.7733 | 6.5867 | 0.7367 | |
| cream | 2/3 | cup | sour | 303.6 | 7.0993 | 3.7413 | 29.67 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.