Stuffed Pablanos
Ingredients
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4pablano peppers
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2chicken breast halves, skinless and boneless
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2 Tbspchili powder
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2 Tbspcumin
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2 Tbsppaprika
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1 ccheese (monterey jack or any soft mexican cheese)
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1 can(s)enchilada sauce (red or green, you choose)
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NOTE
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·i made these with ground beef, added a can of chili beans and 2 ears of roasted corn cut off the cob. oh my!!! that was a great variation.
How to Make Stuffed Pablanos
- Blister & peel the peppers. I turn on the broiler, place the peppers on a cookie sheet until they char and the skin starts to blister. Turn them so this happens on all sides. This is a quick process, so watch them closely. When they are charred and blistered, wrap them in paper towels and put them in to a plastic bag. Close the plastic bag and let them sit on the counter for at least 20 minutes while you get the rest of the ingredients together.
- Boil or roast the chicken breast. Or use left over rotisserie chicken or turkey from the holidays. You could even use ground beef or chorizo sausage.
- Shred the chicken and add the spices to taste. This is a loose recipe. You may want more or less of each spice.
- Peel the peppers. Gently peel the thin blistered skin from the peppers. Cut a small slit in the pepper to remove the seeds.
- Heat oven to 350. Stuff the peppers with the chicken mixture and top with a healthy handful of cheese. place in a baking dish, cover with enchilada sauce and bake for about 20-30 minutes or until cheese is melted and everything is warmed.
