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Nancie Scheirer
Nancie Scheirer

Chicken stuffed poblanos

Start with 1 jar good quality medium or mild salsa (red or green), 4 Poplano peppers and about 3/4 lb boneless, skinless chicken thighs or breast.

Purée salsa in blender if it is very chunky. 

1/2 cup or so Salsa on bottom baking dish. 
4 Poblano peppers cut in half, remove stem, seeds. Place in baking dish.

Rub chicken with chili powder & evoo. Broil chicken for filling. 
Fill with filling ( combine 3 broiled boneless, skinless chicken thighs, chopped and mixed with lime juice, cilantro, shredded Monterey Jack, Chopped scallion, 1/3 cup salsa)

Stuff poblanos with chicken filling. Little more salsa on top of each, then sprinkle with shredded Monterey Jack,

425 degrees. Cover tightly w foil. Bake 45 minutes. Uncover and bake 10 minutee. Let rest 10 minutes before serving. Garnish as desired!