Chicken Stuffed Poblanos
- 8 whole Poblano Peppers
- Tomato Infused Olive Oil, As Needed For Roasting And Sauteeing
- Hickory Smoked Sea Salt, As Needed For Seasoning
- 4 ounces, weight Cremini Mushrooms, Thinly Sliced
- 1 bunch Scallions, White And Light Green Parts Thinly Sliced
- 2 Tablespoons Fresh Cilantro Leaves, Finely Chopped
- 1/2 teaspoons Minced Garlic
- 1- 3/4 pound Boneless Skinless Chicken, Diced Small
- 1/2 teaspoons Red Adobo Seasoning
- 1 pinch Crushed Red Pepper
- 1 Tablespoon Chicken Stock
- 1 Tablespoon Tomato Paste
- 1 Tablespoon Vegetable Cream Cheese
- Shredded Mexican Cheese Blend, As Needed For Topping
- 1.
- Preheat the oven to 350 F and line a sheet tray with aluminum foil.
- Prep the peppers by cutting off just one side (cut lengthwise but only cut off a portion of one side, to open up the pepper.
- Then cut off the top of each pepper.
- Scoop out all of the seeds so that you have 8 hollowed out little boats.
- Get the peppers onto the tray, then drizzle them with the tomato-infused olive oil and sprinkle them with salt.
- Get them into the oven to roast for 10 minutes.
- 2.
- While the peppers roast, prepare the chicken filling.
- Heat a drizzle of tomato olive oil in a large skillet over medium-high heat.
- Get the mushrooms into the pan to get soft first since they take the longest to cook.
- Cook them for about 2 minutes.
- Then add the scallions, cilantro and garlic and let them get fragrant for a minute.
- 3.
- Get the diced chicken into the pan next and let it cook for about 5 minutes.
- While it cooks season the mixture with additional hickory smoked sea salt, the red adobo seasoning and crushed red pepper.
- Then add the chicken stock, tomato paste and cream cheese and give the mixture a big stir.
- Let the chicken filling simmer for 10 minutes.
- 4.
- The poblanos will be done roasting by this point.
- Take them out of the oven so they can cool enough to handle.
- When the chicken mixture is done simmering, remove it from the heat.
- Stuff the poblanos with the chicken mixture, filling each to the brim.
- Then top each of the stuffed peppers with a big handful of the shredded cheese.
- Get them back into the oven for 20 minutes to let the cheese melt and for everything to get bubbly.
- 5.
- Once theyre done, just take them out of the oven and serve immediately.
- Enjoy the spicy goodness!
peppers, tomato, hickory, mushrooms, scallions, fresh cilantro, garlic, chicken, red, red pepper, chicken, tomato paste, vegetable cream cheese, mexican cheese
Taken from tastykitchen.com/recipes/main-courses/chicken-stuffed-poblanos/ (may not work)