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.
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Ingredients
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6
Poblano peppers
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1 bunch
8.5 oz box of corn muffin mix
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1/2
Red onion, chopped
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1/2 cup
Shredded Mexican cheese
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1 tablespoon
Honey
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1 teaspoon
Cumin
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1
Egg
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1/3 cup
2% Milk
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1 teaspoon
Sriracha
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2
Peaches, peeled and diced
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1 pound
Chicken tenders
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Salt
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Ground black pepper
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Garlic powder
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Cooking spray
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10
cherry or grape tomatoes, diced
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1/4 cup
Salsa verde
Directions
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Preheat oven to 400 degrees.
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While oven preheats, remove the tops and seeds from the peppers and stand them up in a cupcake tin.
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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.
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Put peppers and tenders in the oven.
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In a large bowl, combine corn muffin mix, egg, milk, cheese, onion, honey and cumin.
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After ten minutes, remove the peppers. Flip the tenders and let them continue to bake for 10 more minutes.
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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.
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Return peppers to the oven and bake for 20 minutes. Filling will puff out of peppers.
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In a food processor, blend peaches, sriracha, a pinch of salt and a pinch of garlic powder.
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Put peach sauce in a pan and bring to a boil. Remove from heat.
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Cut chicken tenders into chunks. Split among plates, along with diced tomatoes.
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Put one stuffed pepper atop the chicken and tomato mixture. Drizzle with chile peach sauce and salsa verde. Serve!
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