Budget Menu & Dirt Cheap Recipes General Recipes ISO: A recipe for Pablano Chili Peppers

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      Keymaster

      chicken-stuffed poblanos

      8 medium poblano chiles (1 1/4 lb)
      1 tablespoon oil
      1 large onion, finely chopped
      2 cups chopped cooked chicken breast meat (1/2 lb)
      1 teaspoon chili powder
      1 teaspoon salt
      1/2 teaspoon black pepper
      2 plum tomatoes, finely diced
      2 1/2 oz Monterey Jack cheese, cut into 1/4-inch dice
      (2/3 cup)

      Roast chiles: Lay 4 chiles on their sides on racks of
      gas burners and turn flames on high. (Or broil all 8
      chiles on rack of a broiler pan about 2 inches from
      heat.) Roast chiles, turning with tongs, until skins
      are blistered but not blackened, 4 to 6 minutes (do
      not overroast because chiles may fall apart). Transfer
      immediately to a large plastic bag, then close to
      allow chiles to steam.

      Roast remaining chiles in same
      manner.

      Make filling: Cook onion in oil in a medium nonstick
      skillet over moderately low heat, stirring, until
      onion begins to turn golden, about 4 minutes. Add
      chicken; sprinle chili powder, salt and pepper over.
      Cook about 4 minutes, stirring. Add tomatoes and cook,
      stirring, until softened, about 4 minutes.

      Remove from
      heat. Cool completely, then stir in cheese.

      Stuff and bake chiles: Preheat oven to 350?F.

      Rub skins off chiles. Cut a slit lengthwise in each
      chile and carefully remove seeds (leave stem
      attached).

      Stuff filling into chiles through slits, keeping
      chiles intact. Place chiles in a 13- by 9-inch baking
      dish and cover tightly with foil.

      Bake chiles in middle of oven until cheese is melted,
      about 30 minutes.

      Serves 4 (2 chiles each)

      (Chiles can be stuffed 1 day ahead and chilled,
      covered.)

      .

      You can do a lot of variation with this … you can
      spice it up by using red pepper instead of black, and
      using pepperjack cheese. You can use 1/2 lb sausage
      instead of chicken (cut back on salt then) or even 1/2
      lb ground meat (double the chili powder).

      You can use
      cheddar or cojack cheese. You can use taco seasoning
      instead of chili powder (eliminate salt then). You
      can use 3/4 c taco sauce or salsa instead of tomatoes,
      or half a can of diced tomatoes with green chiles.
      Throw in a little sour cream with the filling.

      Feel
      free to adjust it based on what you have or like!

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Budget Menu & Dirt Cheap Recipes General Recipes ISO: A recipe for Pablano Chili Peppers