Creamy Stuffed Chicken Poblano Peppers Food

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.

BUFFALO CHICKEN STUFFED POBLANO PEPPERS

Steps:

• Preheat oven to 350°. Cut peppers lengthwise in half; remove seeds. Place in a greased 15x10x1-in. baking pan. In a large skillet, heat butter over medium-high heat. Add 3 green onions, sliced; cook and stir until tender, about 5 minutes. Add chicken, corn, cream cheese, 1/2 cup shredded cheese, wing sauce, blue cheese and garlic; cook and stir until cheeses are melted., Fill pepper halves with chicken mixture. Bake, covered, 25-30 minutes. Sprinkle with remaining 1/4 cup shredded cheese and sliced green onion; bake, uncovered, until cheese is melted, about 5 minutes.

EASY STUFFED POBLANOS

Steps:

• Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain., Prepare rice according to package directions. Add rice to meat mixture., Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. , Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.

STUFFED POBLANO PEPPERS

Steps:

• Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
• Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
• Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.

STUFFED POBLANOS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in green chiles and taco seasoning. Add cream cheese in spoonfuls and blend into meat. Stir in salsa and green onions. Season with salt. Simmer until bubbly, about 2 minutes. Add Monterey Jack cheese; cook and stir until melted, about 3 minutes more.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place peppers onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Remove peppers and turn the oven to 350 degrees F (175 degrees C).
• Place blackened peppers into a zip-top bag and let steam as they cool, about 15 minutes. Pull off and discard the outer skins, being careful not to tear the peppers. Slice peppers down one side and remove seeds.
• Add stuffing to peppers and place in a baking pan.
• Bake in the preheated oven for 20 minutes.

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.

STUFFED POBLANO PEPPERS WITH CHICKEN, BEANS, AND CHEESE

Steps:

• Preheat broiler. Place peppers (skin side up) on a baking sheet coated with cooking spray. Broil 15 minutes or until blackened. Place peppers in a large zip-lock bag for 15 minutes. Peel and discard skins. Place pepper halves in a 13x9 inch baking dish coated with cooking spray.
• In a large bowl, mix the chicken through the tortillas. Fold in enchilada sauce.
• Spoon chicken mixture evenly among the 8 pepper halves.
• Top with cheese.
• Bake 20 minutes or until cheese is melted.