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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is really my sister's recipe, but DH and I both loved it when she served it for dinner. The original recipe calls for golden raisins but I'm not much of a fan; feel free to add some if you like. This is very easy to make completely ahead of time, simply increase your oven time when reheating. Ingredients:
4 poblano peppers, roasted and peeled |
2 tablespoons olive oil |
1 yellow onion, chopped |
1 yellow bell pepper, chopped |
2 garlic cloves, minced |
1 lb boneless skinless chicken breast, cut into small bite-sized pieces |
14 1/2 ounces diced tomatoes |
1/2 cup green pimento stuffed olive |
3/4 teaspoon cumin |
1/8 teaspoon cinnamon |
1 cup monterey jack cheese |
Directions:
1. Spray a 12x8 baking dish with cooking spray, and preheat oven to 350 degrees.
2. Cook onion and bell pepper until soft. Add garlic, chicken and next four ingredients; cook uncovered until liquid is evaporated.
3. Stir in cheese.
4. Place peppers into baking dish, spoon mixture into peppers and cook until heated, 10-15 minutes.
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