Chicken Stuffed Roasted Poblano Peppers

ChickStuffedPoblano

I wanted something mexican tasting today, and I wanted to keep roasting vegetables. So, I took my roasted tomato salsa, mixed it with chicken and put it on top of roasted poblano peppers. Of course I covered it with freshly shredded monterey jack cheese and stuck in back into the oven until it was all bubbly and delicious. So good!

Chicken Stuffed Roasted Poblano Peppers

Ingredients:

  • 3 cups shredded chicken

  • 1/4 cup sour cream

  • 2 cups shredded monterey jack cheese

  • 4 Poblano Peppers, halved, seeded, and ribs removed

  • 4 Roma Tomatoes; halved, cored, and seeded

  • 1/2 Yellow Onion, quarter inch slices

  • 1 jalapeno, halved and seeded

  • 2 garlic cloves, smashed

  • ¾ ounce fresh lime juice

  • 1 Tbsp fresh cilantro, chopped

  • 1 Tbsp Chili Powder

  • Salt & Pepper

  • Olive Oil

Instructions:

  1. Place tomatoes, peppers, onion, jalapeno, and garlic on foil lined baking sheet.

  2. Drizzle olive oil and salt and pepper both sides of vegetables.

  3. Turn broiler on high.

  4. Place baking sheet under broiler until vegetables start to blacken.

  5. Remove and turn veggies over and repeat.

  6. Remove from broiler and let cool.

  7. Add vegetables (except poblanos) to food processor along with cilantro and lime juice.

  8. Process to desired consistency.

  9. Alternatively, you could rough chop with a knife.

  10. Add to a bowl with chicken, sour cream, lime juice,and seasonings.

  11. Mix thoroughly.

  12. Taste and adjust seasonings if necessary.

  13. Divide equally and spoon into poblano halves.

  14. Cover with shredded cheese.

  15. Bake in a 350 degree oven 20-30 minutes.

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