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by on November 17th, 2012

Chicken Stuffed Poblano Peppers

Delicioso pimientos rellenos.

So I don’t know any Spanish and I had to look that up. But it means delicious stuffed peppers. This recipe just goes to show you that you can throw anything together, stuff it in a pepper and it will be delicious. Really, it’s just that easy.

My husband had made some rotisserie chicken one night and I knew we would get more than one meal from it. The first night we enjoyed it right off the grill then the second night I was raiding the refrigerator and came up with all these ingredients and I had two poblano peppers left over from when I made the Potato and Poblano Gratin a few days earlier.

These days all I want to do is throw something together. (Will these knees ever be normal again!!!)  I know this has a big list of ingredients but I had it all. You could skip the tomato sauce recipe and maybe just throw some salsa mixed with some enchilada sauce in the bottom of the pan. Any kind of cheese will work. I just happened to have some cojita and cheddar so that’s what I used.

It is necessary to char and peel the poblanos because I think the skins would be kind of touch. They aren’t as pretty the way I did them but they are easy to eat with a fork. We still have Hatch green chiles in our store and I roasted and peeled one of those to add to the mix.

I think they would look very nice served inside tamale corn shucks. If you use those, soak them in water until they are soft and take some strips off the sides to use to tie each end to make a boat. Then slip in your stuffed poblano and bake. Then garnish with some sour cream and salsa.

BLAST FROM THE PAST: Shrimp Corn Dogs with Blueberry Mustard — Delicious little appetizer that will surprise your guest. Easy to make and you could just as easy replace the blueberry mustard with a spicy sauce of your choice.

I had some of my husband’s rotisserie chicken left.

I borrowed part of this recipe from Martha Stewart. I think next time I might stir in a little cream.

I poured some of the tomato mixture in the bottom of the dish.  Next time I may add a little cream to the tomato base.

Everything chopped and ready to go.

I start with the chicken and cilantro and keep adding the other ingredients. Taste along the way for seasoning.

Crumbled cojita cheese gets add to the filling along with some grated cheddar.

Put the stuffed poblanos on top of the tomato sauce, cover and bake.

Chicken Stuffed Poblano Peppers

4 Poblano peppers
Queso fresco, crumbled
2 c. leftover chicken, any kind
3/4 c. fresh corn or frozen
1 jalapeno pepper
1/2 c. onion, chopped
2-3 cloves garlic, minced
1 c. cheddar cheese
1 c. cojita cheese, crumbled*
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 c. crushed tortilla chips
1/2 c. drained and rinsed black beans
sour cream, garnish
pico de gallo, garnish
1 recipe tomato sauce (see below)
For the tomato sauce:
1 16 oz. can whole tomatoes in puree
1 jalapeño chili, ribs and seeds removed
1/2 c. onion, chopped
1 clove garlic
For the tomato sauce (I adapted this from a Martha Stewart recipe) — In a blender, combine tomatoes in puree, jalapeno, the onion and the garlic. Season with salt. Blend until combined. Pour this in the baking dish where you will be putting your stuffed peppers; set aside.

Put your poblano peppers over your gas burner or broil them until charred but not falling apart.  Put into a paper or plastic bag and sweat for 15 minutes. Scrape or peel off the charred skins. Cut down the center of each pepper, leaving the stems end intact. Remove seeds and membranes.

Chop the chicken and set aside. In 1 tablespoon oil, saute the jalapeno, onion, garlic and corn for about 5-6 minutes. Remove from heat and add in the chicken, cumin, chili powder, black beans, juice of one lime, the cotija cheese, the cheddar cheese and 1/2 of the crushed tortilla chips.

Gently pull open the poblano and stuff this mixture on the inside. If that is hard to do you can go on and cut off the stem end and split the pepper open. Top with a little more of the crushed tortilla chips. Set the stuffed peppers on top of the tomato jalapeno puree. Cover and bake at 425° for about 40 minutes. Uncover and bake an additional 10-15 minutes.

Garnish with sour cream and some pico de gallo.

*Note: You can really put any kind of cheese you want. I just made up this recipe and had those cheeses in my refrigerator.

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