Chicken Stuffed Poblano With Parmesan Breadcrumbs |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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My own recipe for stuffed poblano peppers. Just happened to be walking through my farmers' market and spotted these nice green peppers. I have had them stuffed with cheese at Mexican resturants in the past and love them. So upon seeing the peppers I picked up a few. All the way home I was thinking in my head as to how I planned to fix them for my wife and I. Here is my end result and boy-o-boy are they some kind of tasty. Please do try them for yourself. Enjoy! Ingredients:
6 medium poblano chiles |
1 large onion, finely chopped |
3 tablespoons garlic, minced |
2 cooked boneless skinless chicken breasts, finely diced |
1 teaspoon seasoning salt |
1 large tomato, finely diced |
1/2 cup monterey jack cheese, shredded |
1/2 cup cheddar cheese, shredded |
4 tablespoons olive oil, divided |
1/2 cup breadcrumbs |
1/4 cup parmesan cheese, grated |
rice, cooked saffron rice, 4 to 6 servings |
Directions:
1. While using gloves, wash the poblano peppers.
2. Using a sharp paring knife cut a slit lengthwise from the stem to the tip of chile leaving the stem in tact.
3. Carefully, cut away the seeds, rinse the inside of the chilies, and set aside.
4. In a large bowl mix, the chopped onions, garlic, the cooked diced chicken, seasoning salt, tomato, cheese and add 2 tablespoons of the olive oil. Mix together well.
5. In a separate bowl, mix breadcrumbs and Parmesan together for a dry mix.
6. Preheat oven to 350 degrees Fahrenheit.
7. Coat the cake pan or skillet with olive oil.
8. Stuff the peppers with the mixture, use toothpicks to help sew them together.
9. Using the remaining tablespoon of olive oil, lightly brush the outside of the chilies; place them in the dry breadcrumb mix; sprinkle all over the outside.
10. Place them cut side up in the baking pan or skillet.
11. Cook for 1 hour or until peppers are done.
12. Serve on top of a bed of saffron rice.
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