Description

Start this recipe at least 4 hours before you plan on serving them. You need time to roast and peel the poblanos. Plus, the pinwheels slice easier if they have time to freeze. Don’t worry you won’t be cooking the entire time. This recipe works great as a make ahead recipe.

Top the pinwheels with Cilantro-Avocado Cream or use it as a dip.

Ingredients

Units Scale

Chicken:

4 large boneless, skinless chicken breasts
2 medium/large poblano chili peppers, roasted, peeled, and diced (3/4 cup diced)
1 teaspoon olive oil, plus oil to coat the baking dish
1 teaspoon sea salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 cup shredded mozzarella cheese
1 bunch cilantro, finely chopped (save 1/4 cup for making Cilantro-Avocado Cream)

Toppings:

1/4 teaspoon sea salt
1 cup shredded mozzarella cheese
Cilantro-Avocado Cream, to taste (see recipe-coming soon)

Optional: Serve with lime wedges.

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Instructions

At least two hours before making the chicken (or, the day before), prep 2 medium poblano peppers. Cut out the stem, remove the seeds, and broil them for approximately 10 minutes on each side. Rotate the pan every five minutes. Remove the peppers from the oven. Immediately wrap them in towel and then place them in a plastic bag or in a bowl with a cover. Let them rest covered for 10-20 minutes. Peel and dice the peppers. Set aside.
Place one chicken breast on plastic wrap. Slice it at the half-way mark to butterfly the chicken. Don’t cut all the way through. Open the chicken like a book.
Fold plastic wrap over the top of the breast. Pound the chicken with a meat pounder/tenderizer. Flatten it into one even, thin layer about ¼” thick.
Unfold top layer of plastic wrap. Season each chicken breast with ¼ teaspoon olive oil, ¼ teaspoon sea salt, ¼ teaspoon ground coriander, and ¼ teaspoon ground cumin.
Spread 2 tablespoons shredded mozzarella cheese, 3 tablespoons poblanos, 1 tablespoon cilantro, and an additional 2 tablespoons shredded mozzarella cheese over each piece of chicken.
Use the plastic the chicken is sitting on to assist you in rolling the chicken into a tight cylinder. Don’t let the plastic get stuck inside the chicken roll. Fold the sides of the plastic wrap toward the chicken to cover.
Place the chicken roll in freezer for 2-6 hours. Repeat the process with all 4 chicken breasts.
Pre-heat the oven to 340° 30 minutes before baking the chicken.
Remove the plastic from the chicken. Slice the chicken rolls into approximately 1½” pinwheel rounds.
Place the pinwheels in an olive oil coated 9×13 baking dish. Sprinkle ¼ teaspoon sea salt and then 1 cup shredded mozzarella cheese on top. Cover and bake at 340° for 30-35 minutes (depending on how long you freeze them).
Then, remove the cover and bake for 20-25 minutes (depending on how long you freeze them) until the cheese bubbles/browns a bit around the edges and the chicken and filling reach 165°.
Let rest 5 minutes before serving.
Eat plain, top with fresh cilantro and sliced avocado, or top with Cilantro-Avocado Cream. Serve with lime wedges if desired.

Notes

Optional: Start with whole coriander and whole cumin seeds. Grind them using a mortar and pestle for the best flavor.

Prep Time: 45 minutes
Cook Time: Freeze: 2-6 hours Bake: 45 minutes