Stuffed Pablanos
Ingredients
- 4
- pablano peppers
- 2
- chicken breast halves, skinless and boneless
- 2 Tbsp
- chili powder
- 2 Tbsp
- cumin
- 2 Tbsp
- paprika
- 1 c
- cheese (monterey jack or any soft mexican cheese)
- 1 can(s)
- enchilada sauce (red or green, you choose)
- 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.
NOTE
How to Make Stuffed Pablanos
- 1Blister & 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.
- 2Boil 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.
- 3Shred the chicken and add the spices to taste. This is a loose recipe. You may want more or less of each spice.
- 4Peel the peppers. Gently peel the thin blistered skin from the peppers. Cut a small slit in the pepper to remove the seeds.
- 5Heat 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.
