Stuffed Poblano Peppers

Filling:
6 ounces boneless, skinless chicken breast
salt and pepper to taste
1/8 teaspoon each: cumin, paprika, garlic powder, tomato bouillon*, chili powder and oregano

1 small yellow onion, minced
6 ounces Oaxaca or mozzarella cheese, shredded

Season chicken with salt, pepper, cumin, paprika, garlic powder, bouillon, chili powder and oregano. Bake for 10 minutes (5 per side). Allow to cool slightly, and then shred chicken. Combine chicken with onion and cheese.

Sauce:
1 – 8 oz can tomato sauce
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
1 teaspoon cognac vinegar
1 tablespoon cilantro, chopped
1 tablespoon basil, finely chopped
1 teaspoon cayenne
¼ cup chicken broth

Combine.

2 large poblano peppers, deseeded, with top reserved

Preheat oven to 350 degrees. Stuff mixture tightly into poblano pepper then seal with top of pepper and a toothpick. Place side by side in a small baking dish that just fits the peppers. Pour sauce over the top of the peppers. Bake for 15 minutes. Serves 2.

*I use Knorr brand tomato bouillon. If you don’t have it, don’t want to get it, or don’t have access to it, leave it out. It’s not going to make a significant enough change in the recipe to worry about it.

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