Cheesy Chicken Relleno

30+ mins 5 - 10 people

Your traditional Pinoy favorite, chicken relleno is now made even creamier with generous amounts of Eden cheese.

Ingredients

1 WHOLE CHICKEN,  

SALT,  

PEPPER,  

2 TBSP SOY SAUCE,  

2 TBSP LEMON JUICE,  

3/4 LB GROUND PORK,  

1/4 LB BACON, CHOPPED,  

6OZ KRAFT CHEDDAR, SHREDDED,  

1/2 CUP RAISINS,  

3 TBSP SWEET PICKLE RELISH,  

1 EGG,  

1, CARROT, JULIENNED,  

1/2 CUP, GREEN PEAS, COOKED,  

3 OZ, HAM, COOKED,  

5 OZ, CHORIZO,  

2, HARD BOILED EGGS, HALVED,  

2 TBSP, BUTTER, MELTED,  

1 CUP, EDEN ORIGINAL, GRATED,  

Product Used:

Method:

Debone chicken for stuffing, but leave the wing and drumstick bones intact. Rub chicken with salt, pepper, soy sauce, and lemon juice. Let it stand for 30 minutes or refrigerate.

In a bowl, mix the ground pork, bacon, cheese, raisins, pickle relish, and egg.

Place skin side down on cutting board. Put half of stuffing in the boned cavity of the chicken. Arrange carrot, ham strips, sausage, and egg halves in rows on top of pork mixture. Cover with remaining mixture, stuffing boned thighs. Bring 2 cut sides of chicken together. Fasten edges at one-inch intervals with wood picks or skewers, then lace with string. Turn the chicken over and mold it back to resemble the original shape. Tuck the wings and tie the legs with string.

Place chicken on a rack of the roasting pan and cover with foil. Bake at 350F for 30 minutes, then remove the foil. Continue baking for an additional 1 hour or more until golden brown, basting with melted butter. Collect drippings, if desired, and make flour gravy.

Remove skewers and string. Serve in platter garnish as desired with vegetables or fruit. Carve into 1/2-inch-thick diagonal or crosswise slices, starting from wing sides.

Serve and enjoy!