Chicken Stuffed with Manchego, Mushrooms, and Spinach (Pollo Relleno)
Creamy Manchego fresco cheese melts gloriously in this stuffed roast chicken dish from Mexico City home cook Susana Rangel Gutierrez.
Ingredients
- 1 (4 1/2–5-lb.) chicken
- Kosher salt and freshly ground black pepper, to taste
- 4 tbsp. unsalted butter, softened
- 5 cloves garlic, minced
- 10 oz. thinly sliced Manchego fresco or provolone
- 6 oz. white button mushrooms, thinly sliced
- 1 bunch spinach (about 5 oz.), tough stems trimmed
- Salsa verde and tortillas, for serving (optional)
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