Reviewed: Sep. 27, 2009

The trick to rolling these without the cheese running everywhere is to cut the cheese and chile to fit your chicken. Don't over stuff! I skipped the step where you roll the cheese around the chile. Instead, I placed a strip of cheese on the chicken (largest end) and cut it to fit, leaving about 1/2" of room on each end so the sides would fold over the cheese. I layered cheese/chile/cheese. I folded the sides over and then rolled the chicken around the cheese and secured with toothpicks. The amount of cheese/chile you use will depend on the size of your chicken. Mine were small and I only used about half.

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DIZRICH

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Reviewed: Aug. 13, 2009

Flavor wise, very good. But all that rolling, geez. I'll make it again, but I'll probably just throw everything on top.

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MizzKat

Cooking Level: Expert

Home Town: Pensacola, Florida, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: May 28, 2009

Thank you for a wonderful easy and different recipe. I followed the directions and it came out great my hubby said this is a keeper.

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cook in Az

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Reviewed: Mar. 30, 2009

This was awesome, everyone loved it.

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cookie momma

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2009

Great recipe except it was more like Mexican/Italian Chicken Kiev due to the Italian breadcrumbs and Parmesan cheese. Next time I plan to use regular bread crumbs and omit the Parmesan. I served this with traditional Mexican side dishes.

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GAYLE521

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Reviewed: Oct. 28, 2008

Yum, this is so good! I didn't have seasoned bread crumbs, so I used plain, and tossed some chile powder in with the cumin. Next time I make this I'll probably use fresh jalapenos just to see what the difference is. It has a mild bite, so if you're looking for something spicier use pepper jack cheese instead of plain jack. I served this with Refried Beans without the Refry (from this site) and corn. It was a great meal that I look forward to having again.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Sep. 16, 2008

I love this recipe... works really well halving & quartering as well! For rolling the chicken, I do suggest simply layering the peppers & cheese on top of the flattened chicken, then rolling up. I couldn't decipher the author's description for wrapping peppers around cheese, etc. The layering method worked really well. Oh, and I used LOTS more peppers than suggested. I recommend this.

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motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

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Reviewed: Sep. 13, 2008

This was good, but not "Let's make it again right away" great. My family thought more chile would be good.

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MORTENSEN

Cooking Level: Intermediate

Home Town: Windsor, Colorado, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 26, 2008

These were pretty darn good. I didn't have any toothpics, so after I flattened the chicken I wrapped it all up like a roll up and just put the rolled side down in the dish - no problems with cheese melting out.

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EDUNCAN02

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Denver, Colorado, USA

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Reviewed: Apr. 27, 2008

I love this recipe and use it all the time. When I'm in a hurry I substitute pepper jack cheese instead of the green chiles and jack and it turns out just as good.

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beanlopez

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Sacramento, California, USA

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Reviewed: Feb. 12, 2008

This recipe is fantastic. So easy to make and great tasting

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mmissm

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Reviewed: Dec. 19, 2007

A little labor-intensive, but well worth it! If you like spicy food, up the chilis (when cooked, these come out pretty mild).

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DevilFish

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Reviewed: Dec. 6, 2007

Absolutely fantastic!!! This was so good, and my husband LOVED it! The only thing I did differently was leave out the green chiles, because my husband doesn't like them. It still had plenty of flavor though. I cannot say enough good things about this dish. I loved it!

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C.C.

Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA

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Reviewed: Sep. 19, 2007

This was good. I did make a couple of changes. I though I had a can of green chilis but did not so I used fresh jalapenos, I always have them in the fridge. I also added some onion & garlic to the mixture. It turned out great. Next time I will have to try it with the green chilis.

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Michelle T.

Cooking Level: Expert

Living In: Waller, Texas, USA

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Reviewed: Sep. 5, 2007

This was yummy. I used strips of pablano peppers and pepper jack cheese. I dipped the chicken in flour, beaten egg, and then into the seasoned flour. I sprayed the tops of the chicken with cooking spray instead of butter and added some shredded pepper jack to the top with 5 minutes left in cooking time. It was great!

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Mrs.T

Cooking Level: Intermediate

Home Town: Massillon, Ohio, USA

Living In: Lima, Ohio, USA

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Reviewed: Jul. 7, 2007

Made this last night, its really really good.

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Orgotloth

Cooking Level: Intermediate

Home Town: Norco, California, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Apr. 24, 2007

This was AWESOME. The Mexican twist on this dish really works well. My changes - I used panko crumbs and added Italian herbs to them, and I substituted jarred sliced jalapenos for the chilies.

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VANILLATOAST

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Reviewed: Mar. 16, 2007

Great!!!My family just loves this recipe. My mom always asks me to make this for her. I had to make it for her birthday this year.

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Joey Escalante

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Reviewed: Jan. 15, 2007

I have made this several times for company along with the mexican vegetable rice and I swear they lick their plates clean. I do use the jalapeno jack cheese and love the sour cream/caesar salad sauce recommended by another review. I serve it with a tossed salad, but does someone else have a better idea for side dishes or dessert? I want to take this to a fundraiser and appreciate any suggestions for side dishes. I rated this a 5 but it can be tricky to get the cheese/chicken part together. Yummy!

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omapatty

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Reviewed: Nov. 27, 2006

This was excellent and will make for crowd on New Year's Eve. Use Italian blend cheese with chiles and topped with marinara sauce. Served on bed of angel hair pasta. Very elegant presentation and very tasty and moist.

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Cat B

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Mexican Chicken Kiev

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