Stuffed Poblano Peppers
- 6 poblano
- 3 Tbsp. olive oil
- 4 chicken breast halves
- 4 scallions (green onions), diced
- 2 cloves garlic, minced
- 2 tomatoes, seeded and diced
- 1 1˛2 cups chicken stock
- l can (16 oz) tomato sauce
- 1˛4 cup chopped cilantro
- 1 tbsp chili powder
- 1 cup (4 oz) shredded Monterey Jack cheese
- 1 cup (4 oz) shredded sharp cheddar cheese
- 1/2 cup flour
- 3 eggs, lightly beaten
- 1/3 cup oil
- 3/4 cup shredded Monterey Jack cheese
- 3/4 cup shredded sharp cheddar cheese
Roast peppers over open flame (or on broiler pan) until the outside is charred. Place in a pan and cover. Or, place in brown paper bag and turn down the top to close the bag. Allow peppers to steam and cool for 20 minutes. Remove peels by rubbing gently with fingers. Slit the peppers and remove the seeds. Set peppers aside.
In a large pot, heat the oil. Add chicken breasts and cook, turning once or twice. When cooked through and the juices run clear, remove the chicken and set aside.
For the chili sauce, in same pan, add scallions, garlic and tomatoes. Cook over medium heat for 3 to 4 minutes. Add chicken stock, tomato sauce, cilantro and chili powder. Heat the sauce to boiling and simmer 15 minutes.
Slice the chicken breasts. Stuff each pepper with about 1/6 of the chicken slices and cheeses.
To complete dish:
Using optional ingredients, lightly dust the peppers with flour and then dip in beaten eggs. (Repeat this process for a double dipping if desired.) Place in baking dish. Drizzle with oil; pour chili sauce over peppers and cover with remaining cheese. Bake in 400 degree F oven for 15 minutes.
Place stuffed peppers on a grill and cook over medium heat until cheese is melted and chicken is heated. Sprinkle with cheese and serve with chili sauce.
Makes 6 servings.
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