So I LOVE a stuffed poblano pepper…anyway I can get them! I love them battered and fried, stuffed with whatever, topped with cheese and with just about any kind of sauce.
To be more on the healthy but yet still delicious side, I came up with this recipe. It’s base started from a poblano pepper we had at Reata Restaurant in Fort Worth. It’s baked, not fried and stuffed with pollo yumminess!
Turn your broiler on and put 4 of these puppies on top rack and let blister on all sides. I use tongs to turn them.They should like something like this when done. Immediately put in a paper sack and fold top over to steam these for five minutes.
Take out of bag and peel skin off. Make a small slit down the middle going horizontally. Using a spoon, scoop out seeds and discard. Set aside.
Meanwhile, wash and dry 4 chicken thighs. Season with salt and pepper.Sprinkle 1 tsp. taco seasoning over them.Massage seasonings into thighs.
Heat a large skillet on medium-high heat. Add 1 tsp. olive oil. Add chicken and cook 3 minutes on each side. Remove thighs to a plate.Add 1/2 diced purple onion and 1 minced garlic clove to the pan. Saute’, scraping chicken bits off the bottom of the pan and until veggies are translucent. Add 1/2 cup chicken broth and chicken thighs. Turn on high and cook for approximately 10 minutes, until broth cooks down. It will look something like this. For extra smokiness, I added about 1 tablespoon of chipotle in adobe sauce. I chopped them up and added to chicken. Cut up chicken and put back in skillet. Stir chicken and veggies together. Stuff each pepper with 1/4 chicken mixture. Top each pepper with 1/4 cup shredded cheddar and 1/8 cup of goat cheese.Close the pepper up as much as possible. Bake at 350 degrees until cheese is melty.For the avocado crema, you need an avocado, 1 small can of diced green chiles and 1 cup of half-n-half. Salt and pepper to taste.Put in blender and puree. This sauce tastes way better heated, so put in microwave for a minute or two or put in a saucepan to warm. If you happen to be using a Vitamix, you can continue to blend until warm.
To serve, pour a decent amount of avocado crema on plate. Top with stuffed poblano. Served with cilantro-lime rice.
4 poblano peppers
4 chicken thighs
1 tsp. taco season
salt and pepper
1 tsp. olive oil
1/2 cup chicken broth
1/2 chopped purple onion
1 clove of garlic, minced
1 tablespoon chopped chipotle in adobo
1 cup shredded cheddar
1/2 cup crumbled goat cheese
Place peppers on top rack in oven and broil until blistered on all sides. Place peppers in a paper bag and close, letting the peppers steam for 5-10 minutes. (You could also use a plastic zip bag). Remove from bag and peel skin off of peppers. Cut a slit down the middle and remove seeds. (I use a spoon).
Rinse and pat dry chicken. Season with salt, pepper and taco seasoning. Massage seasonings into chicken. Heat olive oil in skillet. Brown chicken for 3 minutes on both sides. Remove chicken to a plate.
Add onion and garlic. Saute’ until vegetables are translucent, scraping chicken bits off the bottom of pan. Add chicken broth and cook down on high for about 10 minutes. Stir in chipotle in adobo.
Stuff 1/4 chicken mixture into a pepper. Top with 1/8 cup goat cheese and 1/4 cup cheddar cheese. Bake at 350 degrees until cheese is melted.
1 small can of chopped green chilies
1 ripe avocado
1 cup of half-n-half
salt and pepper to taste
Place ingredients in blender and blend until creamy. Heat in saucepan on stove on low or in bowl in microwave for a minute or two.
To Assemble: Spoon avocado cream onto a piate. Top with peppers.
For rice: I cook rice according to directions but use chicken broth in place of water and olive oil in place of butter. I place 1 bay leaf per cup of raw rice in the pot while cooking. When done I add the zest of limes, lime juice, chopped fresh cilantro and butter. I adjust these last seasonings to my taste. Remove bay leaves before serving.
Did you know you can freeze rice? Place in freezer bags and squeeze all of the air out of bag before sealing. It will last several months in the freezer.
This is really tasty, I don’t mind saying, and without the guilt!