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Author Notes: It's a spicy-sweet take on a chile relleno - no fried, crispy crust here.. Just a soft filling with a kick. The pepper is served with baked chicken, fresh diced tomatoes and a chile peach sauce. —Mike M.
- 6 Poblano peppers
- 1 bunch 8.5 oz box of corn muffin mix
- 1/2 Red onion, chopped
- 1/2 cup Shredded Mexican cheese
- 1 tablespoon Honey
- 1 teaspoon Cumin
- 1 Egg
- 1/3 cup 2% Milk
- 1 teaspoon Sriracha
- 2 Peaches, peeled and diced
- 1 pound Chicken tenders
- Ground black pepper
- Garlic powder
- Cooking spray
- 10 cherry or grape tomatoes, diced
- 1/4 cup Salsa verde
- Preheat oven to 400 degrees.
- While oven preheats, remove the tops and seeds from the peppers and stand them up in a cupcake tin.
- Spread the chicken tenders on a baking sheet. Spray with cooking spray, sprinkle with salt, pepper and garlic powder. Repeat seasoning/spray on other side.
- Put peppers and tenders in the oven.
- In a large bowl, combine corn muffin mix, egg, milk, cheese, onion, honey and cumin.
- After ten minutes, remove the peppers. Flip the tenders and let them continue to bake for 10 more minutes.
- Fill peppers with corn bread mix, almost to the top. Any remaining batter can be put into empty cupcake holes that have been sprayed with cooking spray.
- Return peppers to the oven and bake for 20 minutes. Filling will puff out of peppers.
- In a food processor, blend peaches, sriracha, a pinch of salt and a pinch of garlic powder.
- Put peach sauce in a pan and bring to a boil. Remove from heat.
- Cut chicken tenders into chunks. Split among plates, along with diced tomatoes.
- Put one stuffed pepper atop the chicken and tomato mixture. Drizzle with chile peach sauce and salsa verde. Serve!
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
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