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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I once had Chili Relleno at a Mexican Restaurant made with shredded beef and cheese on a bed of Refried Beans. One day walking through a Kroger , I thought to duplicate the recipe and then thought of one of my own as I browsed the store that sounded different. Read more . Results. A real crowd pleaser! This plate is Rich! Ingredients:
6 poblano peppers |
1 tbsp olive oil |
1 tsp cumin |
2 cans refried beans |
1 pound, cheddar, jack, or pepper jack cheese (shredded) |
(filling) |
16 oz cream cheese |
1 1/2 pounds, boneless, skinless chicken breast cut into 3/4 cubes |
1/2 cup white wine |
2 tbsp olive oil |
1 tsp cumin |
crushed black pepper (large pinch) |
4 tbsp pimento coarsely chopped |
1/4 cup finely chopped onions |
Directions:
1. (Filling)
2. Cook chicken breast with 2 Tsp of olive oil in skillet. Add 1 Tsp Cumin and black Pepper and onions.
3. When Chicken is cooked through leaving chicken in skillet, deglaze with white wine.
4. In a large bowl, add chicken mixture, cream cheese, pimentos. Fold until ingredients are well distributed.
5. Stuff the Poblano Peppers with mixture.
6. Coat Peppers with olive oil.
7. Put stuffed peppers onto a half-sheet baking dish and bake at 400 degrees until peppers wilt.
8. Warm up refried beans and add 1 Tsp of cumin. Mix in well.
9. (Setting Up Plate)
10. Make a small bed of refried beans on plate.
11. Place one pepper in the middle.
12. Top with Shredded Cheese and serve Hot!
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