Sooo Yummy! And made with leftovers?
I think I've mentioned before that my neighborhood is lucky enough to have a mini Farmer's Market come visit us on a regular basis. Last week, the produce truck had poblanos! Roasting on the stove is so quick and easy if you only have a couple: just wrap in foil (double layer for regular, single layer with heavy duty), and then place directly on a burner set at medium. Rotate every 4-5 minutes (total of about 20) until peppers are soft - USE TONGS and/or kitchen mitts for this!!! Let rest 15 minutes in the foil, and this is what you get.

Gently peel most of the charred skin, slit lengthwise and remove as many seeds as you can. Leave the stem and its inner core to help stabilize these now really soft peppers.

Now to make the filling. I had a leftover chicken breast, some chunky salsa, cheese... added a few spoonfuls of (cooked) brown rice to soak up any excess moisture... Very kewl way to clean out the fridge!! After tasting, I added some garlic powder, oregano, and believe it or not, a dash of cinnamon - very classic Mexican.

Scoop your filling into the peppers and shape them something like this. Lookin' purty, right wink

Ooops! Can't forget to top them off with more cheese cheesey

If my filling ingredients had been warm, I would have just popped this under the broiler - but since I was pulling pretty much all of my ingredients from the fridge, I baked at 350F for about 20 minutes...

Oh YEAH!!!! We'll be doing this again soon!

Posted by Linda :
Tuesday 28 February 2017 - 22:41:04
printer friendly create pdf of this news item

News Categories