Ingredients
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4
-
1
-
2 - 3
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2
-
2
-
1/2 - 1
-
2
-
1/2
-
2
-
-
-
-
-
-
Directions
Chicken Stuffed Poblano Chiles, This is an attractive and tasty dish. These are not your ordinary stuffed peppers. Serve on top of saffron rice with a side salad for a spicy meal., Great recipe you could eat it even without the peppers. But even better w the peppers, This was fantastic! I changed it a little bit because I felt the filling was too bland and I didn’t have mushrooms. I substituted fresh carrots finely chopped & cooked with onions & garlic. I added Cumin, Smoked Paprika & garlic powder. Didn’t have Monterey Jack cheese so I substituted Mozzerella & Fiesta Pepper Jack. I will definitely be making this again.
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Steps
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1
Done
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While Using Gloves, Wash the Poblano Chilies and Using a Sharp Paring Knife, Cut a Slit Lengthwise from Stem to Tip of Chile Leaving Stem in Tact. |
|
2
Done
|
Carefully Cut Away the Seeds and Membrane Rinse the Inside of the Chilies and Set Aside. |
|
3
Done
|
in a Large Skillet Over Medium High Heat, Warm 1 Tablespoon of the Olive Oil, Add Chopped Onions and Garlic. |
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4
Done
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Cook Until Onions Begin to Turn Golden, Stirring Frequently. |
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5
Done
|
Add the Diced Chicken, Sprinkle With Seasoning Salt and Cook Until Chicken Is Almost Cooked Through; Add Tomato and Mushrooms, Continue to Cook Until Chicken Is Done. |
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6
Done
|
Preheat Oven to 350 Degrees and Spray a 2 Quart Casserole Dish With Non-Stick Cooking Spray. |
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7
Done
|
With Remaining Tablespoon Olive Oil, Lightly Oil the Outside of the Chilies and Place Them Cut Side Up in Casserole Dish. |
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8
Done
|
Pack the Chicken Mixture Into Chilies and Push Cheese Into Mixture Along the Slit. |
|
9
Done
|
Cover Dish, Place in Preheated Oven and Bake For 35 to 40 Minutes; Remove Cover the Last 5 to 10 Minutes of Cooking. |
|
10
Done
|
Serve on Top of a Bed of Saffron Rice. |
