Central America: Mexico: Mexican Chicken Poblano Stuffed 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
½ lime, juice of about 1 tbsp
½ cup sour cream I recommend full fat
1 cup cooked rice
1 cup frozen corn
2 cups shredded chicken about 1 rotisserie chicken
2 cups Monterey jack cheese, shredded
EQUIPMENT:
INSTRUCTIONS:
Preheat the oven to a broil.
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 (do NOT cut the whole pepper in half). Carefully remove the seeds and pith while leaving the pepper intact.
Repeat with all peppers and set aside.
Once hot, add onion and cook over medium high heat for about 5 minutes until soft.
Add garlic, spices and salt to the skillet and mix to to combine. Cook for about 30 seconds to 1 minute over medium high heat until garlic is fragrant.
Add in can of diced tomatoes and continue cooking for 2 more minutes over medium high heat.
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 over low heat 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.
Taste the mixture for seasoning and add additional salt and pepper according to personal preference.
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.
At the end, turn the broiler on for an additional 1-2 minutes to get the cheese nice any bubbly. Be sure to watch closely to prevent burning!