Buffalo Chicken Stuffed Poblano Peppers Food

BUFFALO CHICKEN STUFFED PEPPERS

Steps:

• Prepare the Old El Paso Spanish Rice according to the package instructions. While it's simmering, preheat the oven to 450 degrees F. Place 8 poblano peppers on a rimmed baking sheet and roast in the oven for 15-20 minutes until the skin is bubbly. Carefully peel the loose waxy skin off as much of the peppers as possible and discard.
• Gently cut a long slit in the top of each roasted poblano. Use the tip of the knife to sever the seeds from the top of the pepper then remove the seeds. Scoop an even portion of cooked rice into each pepper, pressing lightly to fill out the bottom of the peppers.
• In a medium bowl, mix the shredded chicken with the cayenne pepper sauce. Toss to coat, then mix in the shredded cheese. Spoon the chicken mixture evenly into each pepper. Bake for 10 minutes, until bubbly and golden.
• While the peppers are baking, whisk the blue cheese dressing with half a packet of Old El Paso taco seasoning. Once the stuffed poblano peppers come out of the oven, drizzle the tops with the zesty blue cheese dressing and sprinkle with chopped green onions. Serve warm.

BUFFALO CHICKEN STUFFED PEPPERS

Steps:

• Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.
• Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
• In a medium saucepan over medium heat, stir together the hot sauce, butter, salt, garlic powder, and onion powder, until the butter melts. Remove from the heat.
• Stir in the shredded chicken, coating with the sauce.
• Stir in the Greek yogurt and 1/4 cup of the provolone.
• Mound the filling inside of the peppers. Sprinkle the remaining 1/2 cup provolone over the top.
• Pour a bit of water into the pan with the peppers-just enough to barely cover the bottom of the pan. Carefully transfer to the oven and bake uncovered for 30 to 35 minutes, until the peppers are fork tender and the cheese is melted.
• Remove from the oven. Top with feta and chopped green onions. Enjoy hot.

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 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.