We recently had a sweet little old lady bring us 4 poblano peppers from her garden and this is what I came up with to use them for. She also brought over an extremely spicy habanero pepper that we added into the mix, but it is definitely not necessary :) Only if you like things real spicy!
These peppers are really tasty! A meaty rendition of a chili rellanos. The combination of spicy chicken with mildly sweet and spicy pepper is amazing. This recipe is definitely a keeper!!
4 poblano peppers
1 tablespoon olive oil
2 cups cooked shredded chicken
1 packet taco seasoning (I like McCormick brand)
1 bunch cilantro (chopped and divided in 1/2)
1/2 chopped red onion
Queso Fresco
To start off with roast your peppers either under the broiler or on top of your gas burner. When all the skin is evenly charred put them into a glass bowl and cover with saran wrap. Let them sit for a few minutes so the skin is easier to peel off.
While the peppers are sitting in their sauna, heat the olive oil in a skillet. When the olive oil is heated add the chopped onion and cook until the onions are translucent. Add the chicken and the taco seasoning. When the chicken is thoroughly coated, add the cilantro and cook just until the cilantro is wilted. Take the mixture off the heat.
Peel the skin off the peppers and slit down the center of the pepper. Remove the stem and the seeds and lay flat open. Add 1/4 of the meat mixture to each pepper and close using a toothpick to hold secure. Sprinkle some crumbled queso fresco over the top of each pepper and put under the broiler until the cheese is toasted.
Serve with fresh cilantro over the top. You can also put sour cream, guacamole, or even salsa on the top! ENJOY!!
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