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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
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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