Chicken Stuffed Chiles Poblano Peppers Recipes

CHICKEN STUFFED POBLANO PEPPERS

Steps:

• Cut a slit lengthwise down each pepper and carefully scrape out the seeds - keeping the pepper as intact as possible. Some people find that cutting a small slit at the top and bottom will create a flap which makes seeding and stuffing easier. Put oven on broil. Put a layer of aluminum foil on a cookie sheet and spray it lightly with Pam or brush with olive oil to keep peppers from sticking. Roast peppers about 4 minutes on each side until the skin turns black. Remove from oven and allow to cool enough to pick them up.
• In a skillet (medium high heat) with a tiny bit of butter or oil, sweat the onions and peppers. Add chicken and half the chili power and garlic powder. Cook chicken well. Dump contents of skillet into a bowl and add cream cheese, rest of chili powder and a dash or two of hot sauce if you want some kick. Mix well.
• Pick up each pepper carefully laying it flat in your hand (otherwise they have a tendency to tear) and use a knife in a scraping motion to remove as much skin as possible. Stuff peppers with chicken stuffing. Top peppers with sprinkled cheddar or Monterey Jack and bake about 12 minutes at 400 degrees. Four peppers serves four.

CHICKEN STUFFED POBLANO CHILES

Steps:

• While using gloves, wash the poblano chilies and using a sharp paring knife, cut a slit lengthwise from stem to tip of chile leaving stem in tact.
• Carefully cut away the seeds and membrane rinse the inside of the chilies and set aside.
• In a large skillet over medium high heat, warm 1 tablespoon of the olive oil, add chopped onions and garlic.
• Cook until onions begin to turn golden, stirring frequently.
• Add the diced chicken, sprinkle with seasoning salt and cook until chicken is almost cooked through; add tomato and mushrooms, continue to cook until chicken is done.
• Preheat oven to 350 degrees and spray a 2 quart casserole dish with non-stick cooking spray.
• With remaining tablespoon olive oil, lightly oil the outside of the chilies and place them cut side up in casserole dish.
• Pack the chicken mixture into chilies and push cheese into mixture along the slit.
• Cover dish, place in preheated oven and bake for 35 to 40 minutes; remove cover the last 5 to 10 minutes of cooking.
• Serve on top of a bed of saffron rice.

POBLANO AND PEPPER JACK-STUFFED CHICKEN BREASTS WITH ANCHO CHILE CREAM SAUCE

Steps:

• For the poblano and pepper jack-stuffed chicken breasts: Roast the poblano peppers over an open flame until completely charred, transfer to a plastic bag and seal for 10 minutes. Peel the charred skin, remove all the seeds and cut each pepper in half.
• Meanwhile, put chicken breasts on a cutting board and pound with a meat mallet to 1/4-inch thickness. Season with salt and pepper.
• Heat a large skillet over medium high heat. Add the oil, heat, then add the chicken and cook until the first side is golden-brown, 1 to 2 minutes. Flip and cook until the second side is golden-brown, another 1 to 2 minutes. Transfer the skillet to the oven and roast until just cooked through, about 8 minutes.
• Meanwhile, make the ancho chile cream sauce: Bring the cream to a simmer in a small saucepan and cook until reduced by 1/3. Add the Cajun spice and ancho chile powder and simmer for another minute or so. Keep warm.
• When the chicken is done, cut each piece into 2 equal halves. Lay one piece in the centers of 2 dinner plates and top each with 2 poblano halves, 1 piece of pepper jack, and another piece of chicken. Pour half of the Ancho Chile Cream Sauce over the tops and serve immediately.

CHICKEN STUFFED CHILES (POBLANO PEPPERS)

Steps:

• I like to cook the chicken breasts in a crock pot as they are tender and easy to shred.
• Roast the poblanos either under the broiler on the grill until at least half of the skin is charred black.
• Place the chiles in a zip-lock bag and let steam for about 20 minutes.
• Prepare enchilada sauce.
• Carefully remove the outer skin from the chiles.
• Cut a slit in the chiles and carefully remove the seeds. Don't be overly concerned about the peppers splitting.
• Mix the chicken with 1/2 cup of the enchilada sauce, salt, pepper, onion powder and one half of the cheese.
• Stuff the chiles.
• Spray a casserole dish with vegetable spray and place the peppers in the dish.
• Cover with remaining sauce and cheese.
• Bake in a 375°F oven until the peppers are heated through and the cheese is melted (about 20 minutes).