Wednesday, September 23, 2015

Enchilada Stuffed Poblano Peppers

Is there anything more beautiful than a perfect poblano pepper? I seem to be drawn to them anytime I am at the farmer's market, especially when they are ripe, crisp, and a beautiful bright, yet deep green color at the same time. I have been known to roast my poblanos many a time {see here, here, and here}, but this time I decided to boil them, just until softened slightly, and then fill them with some classic Mexican flavors. This is my south of the border version of stuffed bell peppers. Plus, the saltiness from the cotija cheese brightens up all of the flavors. This recipe is my new go-to weeknight dinner with easy ingredients, easy prep, and a delicious result. 

Enchilada Stuffed Poblano Peppers

  • 4 whole fresh poblano peppers
  • 1 tbsp. oil
  • 1 medium zucchini, chopped
  • 1 garlic clove, minced
  • 1/2 jalapeno, minced
  • 3 green onions, sliced
  • 1 1/2 cups cooked chicken breast, chopped
  • 1 cup wild rice, cooked according to directions
  • 1 can Mexicorn (corn, pepper mix)
  • salt and pepper to taste
  • 1 cup enchilada sauce
  • cotija cheese, crumbled for garnish
Bring 2 inches of water to a boil in large pot or a high-sided skillet. Boil the peppers for 6 minutes on each side, until softened.

Meanwhile, heat the oil over medium- high heat and add in the zucchini, garlic, jalapeno, and onions. Saute for 5 minutes, stirring occasionally.  Add in the cooked chicken, rice, and can of Mexicorn, stir to combine. Cook, stirring occasionally, until the peppers are done.

Remove the peppers from the pot, and turn off the heat for the filling. Carefully cut a slit down the center of each pepper, but do not cut all the way through, we just want to create a pocket to put our filling in. Scoop out the seeds from each pepper using a spoon, *careful* for steam may burn hands. 

Once the insides of the poblanos are cleaned out, fill each pepper with the chicken and rice filling. Top with warmed enchilada sauce and garnish with cotija.

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