Karen Gulkin, a mother of two from Simpsonville, South Carolina, is the recipient of this year's grand prize with her Tortilla Crusted Chicken Rellenos with Cilantro Sauce. She had been attempting to create a healthier adaptation of one of her favorite Mexican dishes, chili rellenos, when she created this prize-winning recipe. Over the years, Ms. Gulkin has entered a few cooking contests, and was selected to go to the Pillsbury Bake-Off in 2004.

Said Ms. Gulkin, "My husband, kids and entire family are huge supporters of my cooking. They are always willing to try my creations, be they good or not so good!"

This is a very filling dish that will go great with just a side salad.

• 2/3 cup dairy sour cream
• 1/3 cup mayonnaise
• 4 scallions (green onions) finely chopped, green tops included
• 1 small jalapeno, seeded, finely diced
• 3 tablespoons finely chopped fresh cilantro
• 4 small poblano peppers
• 6 ounces Pepper Jack cheese, cut into 4 strips (1 1/2-ounces each)
• 4 Pilgrim's Pride boneless skinless split chicken breasts
• 1/2 cup buttermilk
• 1 cup finely crushed tortilla chips
• 1/4 teaspoon each salt and freshly ground black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 3 tablespoons canola oil or vegetable oil

To make Cilantro Sauce, place sour cream in medium bowl. Add mayonnaise, scallions, jalapeno and cilantro. Stir to blend well, cover and refrigerate until serving.

Roast whole poblano peppers over hot grill, under broiler or over gas flame of stove. Turn frequently to ensure even roasting and cook until skin is charred and blistering. Placed roasted peppers in plastic bag to steam. When cool enough to handle, cut vertical slit in peppers and remove seeds and stem ends. Remove skins by gently scrapping with knife. Rinse, pat dry with paper towels, and stuff each pepper with a 1 1/2-ounce stick of cheese. Set aside.

Preheat oven to 375°F. Place chicken breasts between sheets of plastic wrap and flatten with meat mallet to 1/4-inch thickness. Place cheese-filled pepper in center of each breast. Fold sides over and roll up, enclosing pepper completely. Secure with wooden toothpicks. Place buttermilk in shallow dish. Place crushed tortillas in separate dish and add seasonings, stirring to blend. One by one, dip stuffed chicken in buttermilk and roll in tortilla mixture, pressing lightly to coat all sides. Set aside.

Place oil in large non-stick skillet and heat on medium high. Place chicken in hot skillet and carefully sauté about 3 to 5 minutes per side until lightly browned. Remove chicken to baking sheet coated with baking spray. Bake in preheated oven 20 to 25 minutes until chicken is done and temperature on meat thermometer is 160°F. To serve, remove toothpicks, place on serving plate and serve with Cilantro Sauce.

| Nutritional Information | Print Version |

Ms. Watkins' inspiration for this recipe came from a trip to California. "My family and I went to California for vacation one year, and I had these egg rolls at the hotel that were so amazing I couldn't stop thinking about them. So I guessed on the filling and added some flavors I love," she said.

• 1 pound Pilgrim's Pride boneless skinless split chicken breasts
• Vegetable oil or olive oil
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped scallions (green onions), green tops included
• 1/4 cup each finely chopped red and yellow bell peppers
• 1/4 cup coarsely chopped garlic
• 1 small lime, juiced
• 1/2 15-ounce can black beans, drained
• 1 7-ounce can whole kernel corn, drained
• 1 can (4 ounces) fire roasted green chiles, chopped
• Salt and freshly ground pepper
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1/2 cup (2 ounces) shredded Chipotle Jack cheese, or Pepper Jack cheese
• 2 packages (16 ounces each) Egg Roll Wraps
• 1/4 cup finely chopped cilantro
• Salsa for serving

Cut chicken breasts into small cubes. Place 2 tablespoons oil in large skillet and heat. Add chicken and sauté until no longer pink. Add onion, scallions, peppers and garlic, sautéing until vegetables are soft and chicken is done. Add lime juice, black beans, corn, and green chiles, stirring to combine. Cook until heated. Season to taste with salt and pepper. Remove from heat; set aside.

Combine Monterey Jack and Chipotle Jack cheeses in small bowl. Set aside.

Place egg roll wraps on work surface and divide chicken mixture evenly among wraps. Top filling with a pinch or two of cheese mixture, dividing evenly among wraps, then top each with pinch of cilantro. Enclose filling according to wrap directions on package, folding envelop-style. Use small amount of water to seal final fold of wrap.

Heat 1 cup oil to 350°F in deep skillet. Using tongs, carefully place egg rolls in hot oil without crowding skillet. Cook until golden brown, turning to brown all sides. Remove egg rolls to paper towel-lined tray to drain. Keep warm in 170°F oven. Continue cooking egg rolls in batches until all are done. Serve warm with your favorite Salsa or other dipping sauce of choice. Makes approximately 30 egg rolls.

*Note: To make ahead, place cooked egg rolls in single layer, covered, in refrigerator. Reheat in preheated 350°F oven for 10 minutes and then crisp for 2 minutes under preheated broiler. Egg rolls may be frozen. Thaw in refrigerator and then reheat as above.

| Nutritional Information | Print Version |