New Mexican Cordon Bleu

Ingredients

While the original Swiss Cordon Bleu traditionally uses ham and Swiss cheese, our New Mexican adaptation replaces the ham with spicy green chile and incorporates local cheeses that are popular in New Mexican cuisine. The addition of green chile adds a delightful kick of heat and a distinct Southwestern flavor profile. We alse have the original recipe for Cordon Bleu, so you can check it out.

• 4 boneless, skinless chicken breasts 4 boneless, skinless chicken breasts
• 4 roasted green chiles, peeled, seeded, and chopped 4 roasted green chiles, peeled, seeded, and chopped
• 1 cup (120g) shredded Monterey Jack cheese 1 cup (120g) shredded Monterey Jack cheese
• 1 cup (120g) shredded Cheddar cheese 1 cup (120g) shredded Cheddar cheese
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 16g, 1g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Lay the chicken breasts flat on a cutting board and make a horizontal slit in each breast to create a pocket for stuffing.
3. 3.
   In a bowl, combine the chopped green chiles, Monterey Jack cheese, and Cheddar cheese. Mix well.
4. 4.
   Stuff each chicken breast with the green chile and cheese mixture, then secure the opening with toothpicks.
5. 5.
   In three separate bowls, place the flour, beaten eggs, and breadcrumbs mixed with chili powder, cumin, salt, and pepper.
6. 6.
   Dip each stuffed chicken breast into the flour, then the beaten eggs, and finally coat it with the seasoned breadcrumbs.
7. 7.
   Heat vegetable oil in a large skillet over medium heat. Fry the breaded chicken breasts until golden brown on both sides.
8. 8.
   Transfer the chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
9. 9.
   Remove the toothpicks before serving.

Treat your ingredients with care...

• Green chiles — Make sure to roast and peel the green chiles before chopping them for the stuffing. This will enhance their flavor and remove any tough skin.
• Monterey Jack and Cheddar cheese — Use high-quality, freshly shredded cheese for the best melting and flavor.

Tips & Tricks

• For an extra kick of heat, add some diced jalapenos to the green chile and cheese stuffing.
• If you prefer a crispier coating, you can double-dip the breaded chicken breasts in the egg and breadcrumb mixture.
• Serve the New Mexican Cordon Bleu with a side of salsa or guacamole for a delicious flavor combination.

Serving advice

Serve the New Mexican Cordon Bleu hot, straight from the oven. Pair it with a fresh green salad or Mexican rice for a complete meal.

Presentation advice

To make the dish visually appealing, garnish the New Mexican Cordon Bleu with a sprinkle of chopped fresh cilantro and a slice of lime. This will add a pop of color and freshness to the plate.