Category: Poultry - Precooked

Stuffed Poblano Peppers     

Ingredients:
6 large Poblano peppers
1 tbsp olive oil
½ onion, diced
1 clove garlic, crushed
1 tsp chili powder
½ tsp cumin
½ tsp dried cilantro
½ tsp paprika
1 tsp salt
1 can diced tomatoes, 14.5 oz
juice ½ lime
½ cup sour cream
1 cup cooked rice
1 cup frozen corn
1 rotisserie chicken, deboned and shredded
2 cups Monterey jack cheese, shredded

Preparation:
Preheat the oven to broil. Arrange Poblano peppers on a baking sheet. Broil the peppers for about 3 minutes until slightly blistered. Flip the peppers to the other side and broil for an additional 3 minutes. Remove peppers from the oven and reduce the oven temperature to 350 degrees F. When cool enough to handle, use a knife to carefully make a slit down the middle of the peppers. Carefully remove the seeds and pith while leaving the pepper intact.

Preheat about a tbsp of olive oil in a large skillet over medium high heat. Once hot, add onion and cook for about 5 minutes until soft. Add garlic, spices and salt to the skillet and mix to combine. Cook for about 30 seconds to 1 minute until garlic is fragrant. Add in can of diced tomatoes and continue cooking for 2 more minutes.

After 2 minutes reduce heat to low and add lime juice and sour cream. Stir to combine then add cooked rice, frozen corn and shredded chicken. Cook for a couple minutes until the mixture is heated through. Remove mixture from the heat and stir in 1 cup of shredded Monterey jack cheese. Using a spoon, carefully transfer the mixture into the roasted poblano peppers, dividing as evenly as possible and filling to the top. Once the peppers have been filled sprinkle remaining cheese over the tops of the stuffed peppers.

Bake on a baking sheet at 350 degrees F for 15-17 minutes. Broil an additional 1-2 minutes.

Date added: 2023-03-15
Number of visits: 2369