Chicken Stuffed Poblano With Parmesan Breadcrumbs
My own recipe for stuffed poblano peppers. Just happened to be walking through my farmers' market and spotted these nice green peppers. I have had them stuffed with cheese at Mexican resturants in the past and love them. So upon seeing the peppers I picked up a few. All the way home I was thinking in my head as to how I planned to fix them for my wife and I. Here is my end result and boy-o-boy are they some kind of tasty. Please do try them for yourself. Enjoy!
INGREDIENTS
Nutrition- 6medium poblano chiles
- 1
- 3
- 2
- 1teaspoon seasoning salt
- 1
- 1⁄2
- 1⁄2
- 4
- 1⁄2cup breadcrumbs
- 1⁄4
-
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DIRECTIONS
- While using gloves, wash the poblano peppers.
- Using a sharp paring knife cut a slit lengthwise from the stem to the tip of chile leaving the stem in tact.
- Carefully, cut away the seeds, rinse the inside of the chilies, and set aside.
- In a large bowl mix, the chopped onions, garlic, the cooked diced chicken, seasoning salt, tomato, cheese and add 2 tablespoons of the olive oil. Mix together well.
- In a separate bowl, mix breadcrumbs and Parmesan together for a dry mix.
- Preheat oven to 350 degrees Fahrenheit.
- Coat the cake pan or skillet with olive oil.
- Stuff the peppers with the mixture, use toothpicks to help sew them together.
- Using the remaining tablespoon of olive oil, lightly brush the outside of the chilies; place them in the dry breadcrumb mix; sprinkle all over the outside.
- Place them cut side up in the baking pan or skillet.
- Cook for 1 hour or until peppers are done.
- Serve on top of a bed of saffron rice.
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