Mild and magnificent, the poblano chili pepper is one of the most popular peppers grown in Mexico. It’s size and color makes it perfect for stuffing. This show-stopping entrée is loaded with tender chicken, veggies and spices. Serve this amazing dish with Spanish rice.
Ingredients
4 lg poblano peppers
3 c cooked chicken, shredded (Market Rotisserie Chicken works well)
1 yellow onion, diced
2 T extra virgin olive oil
2 T garlic, minced
1 jalapeño, minced (optional)
1 t cumin, ground
1/2 t coriander, ground
1 t oregano, dried
1/4 c cilantro, chopped
2 limes, juiced
1 can (15 oz) black beans, drained
1 pkg (10 oz) frozen yellow corn kernels
1 can (4 oz) mild green chilies, diced
1 can (10 oz) enchilada sauce, divided
2 lg tomatoes, diced
1 c ea shredded pepper jack and cheddar cheeses, divided
salt and pepper to taste (approx 1/2 t each)
1 avocado, peeled and sliced
Steps
Preheat oven to 350°. Boil poblano peppers whole in water (3-4 min) to soften them before baking. Drain, cool, cut peppers in half, lengthwise, and remove seeds. Sauté onion in olive oil for 3 min over med heat. Add garlic and jalapeño and cook 1 min more. Add cumin, coriander, oregano, cilantro, salt and pepper.
Deglaze pan with lime juice and add remaining ingredients (reserve half of cheese and half of enchilada sauce for final step), stirring gently until combined. Stuff pepper halves heaping full with chicken mixture. Place in baking dish and cover with reserved enchilada sauce. Bake uncovered 30 min until heated through. Top with remaining cheese and bake 5 min more. Serve immediately with avocado and Spanish rice.
